Recipe: Emelia Jackson's Black Forest brownie-cookie hybrid
www.melbournefoodandwine.com.au
“My best friend Tammy always asks for Black Forest cake for her birthday,” writes Emelia Jackson.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.melbournefoodandwine.com.au.
Cooking tools:
- Silicone baking mat
- Piping bag
- Star nozzle
- Stand mixer
- Whisk
- Baking sheet
- Parchment paper
- Oven
- Microwave
- Mixing bowl
- Saucepan
- Measuring spoon
- Spoon
Ingredients
- 240 g (8 ½ oz) good-quality dark chocolate (minimum 60%)
- 40 g (1 ½ oz) unsalted butter
- 2 eggs
- 150 g (5 ½ oz) caster sugar
- 30 g (1 oz) buckwheat flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 150 g (5 ½ oz) dark chocolate, chopped
- 500 ml (17 fl oz) thickened (whipping) cream
- 200 ml (7 fl oz) thick (double) cream
- 2 teaspoons vanilla bean paste
- 300 g (10 ½ oz) jar morello cherries, in their juice
- 75 g (2 ½ oz) caster sugar
- 1 teaspoon cornflour
- 2 tablespoons kirsch liqueur
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