Black Forest Dessert 1st Place Winner Recipes

BLACK FOREST DREAM BARS

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough 2 inches apart to make 3 cookies. Bake 12 to 13 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
• Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and the remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.
• Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.
• Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into 5 rows by 4 rows. Store covered in refrigerator.

BLACK FOREST DESSERTS | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre-heat the oven to 160ºC and line a muffin tin with 6 paper cases.
• Place the eggs, sweetener, sugar and vanilla into a mixing bowl and mix with an electric whisk until the mixture is thick and has tripled in size. This will take about 4 minutes and you should see ribbons on top of the mixture when you lift the whisks out.
• Sift the flour and cocoa powder into the bowl and gently fold in using a spatula until it's all fully incorporated into the egg mix. Be careful not to overmix and knock out all of the air.
• Pour the mixture into each paper case and flatten out. Bake for 12 minutes. You'll know they're done if you can put your finger on the top of the cakes and it doesn't leave an indent. If it does leave them in the oven for another 2 minutes. Leave to cool.
• Whilst the cakes are baking, make the chocolate filling. Add the Greek yoghurt, cream alternative, cocoa powder, honey and vanilla to a bowl.
• Whisk together using an electric whisk until the mixture is glossy and thick. Leave to chill in the fridge until you are ready to assemble.
• Once the sponges have cooled, remove from the paper cases and cut each cake in half horizontally to create 2 circle pieces. Put to one side.
• Now you are ready to assemble. Add a few of the frozen cherries to the bottom of your serving dishes then top with some of the chocolate dessert before adding a piece of the chocolate sponge on top.
• Continue to layer up with the cherries, dessert and sponge until you are at the top of your serving dishes.
• Add a swirl of aerosol cream and sprinkle over the dark chocolate. Finish with 1 fresh cherry on top of each dessert.

BLACK FOREST DESSERT 1ST PLACE WINNER

Steps:

• Mix cake as directed. Pour into 2 greased and floured 13x9 inch pans. Bake 20 minutes at 350°F Cool. Beat pudding and milk until creamy. Set aside.
• Beat cream cheese. Blend pudding into cream cheese, a little at a time. Pour over cakes.
• Pour pie Filling on this, and then spread Cool Whip on top.
• Top with Hershey Bar, that has been grated. Refrigerate. Freezes well.
• Wonderful to make ahead of time, and take out of freezer on the morning you plan to serve. Keep leftovers refrigerated. Can cut each cake into 8 or 12 pieces, depending on amount of guests. A crowd pleaser! They will ask for more!

BLACK FOREST DREAM DESSERT

Steps:

• In a large bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill., In a microwave, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. , Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired.

BLACK FOREST DESSERT

Steps:

• Mix Condensed milk,Cream Cheese,+ Lemon Juice.
• Slice Swiss Roll and place in layer in bottom of glass serving dish.
• Sprinkle with Cherry Liquer[not the whole bottle] sprinkle to taste.
• Don't soak swiss roll in Liquer!
• Put some of Black Cherries on top-a few will do.
• Sprinkle with Almonds.
• Spoon a layer of Cream Cheese mixture over the Almonds.
• Cover with some Chocolate flakes.
• Repeat layers finishing with Cream Cheese layer.
• Lastly Decorate with whipped fresh Cream followed by a last layer of flaked chocolate flakes.
• Cool in Refrigerator over night or for 3-4 hours.
• INSTRUCTIONS FOR BAKING SWISS ROLL : Preheat oven to 400F.
• Whisk egg yolks and Castor Sugar together.
• Add the whisked egg whites.
• Mix with this the Cake Flour+ Cocoa Powder+ Baking powder.
• Pour dough into flat swiss roll pan.
• Bake for 5 minutes by 400F. Let Cool.
• Spread some previously prepared Chocolate icing or filling on to baked Swiss Roll and roll it up.
• leave to cool.
• [A creamy butter icing is what you need].

"PRETTY MUCH A PIECE OF HEAVEN" BLACK FOREST CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine chocolate cake mix and instant pudding mix in a large bowl. Add eggs, water, and vegetable oil; mix well to combine. Mix in 1/2 cup maraschino cherry juice until smooth. Stir in cherry pieces and chocolate chips. Divide cake batter between prepared pans, filling each halfway.
• Bake cakes in the preheated oven until toothpicks inserted in the centers come out clean, 26 to 32 minutes. Remove from oven and let cool, 10 minutes. Remove from pans and transfer to wire racks to cool completely, about 1 hour.
• Beat heavy cream in a chilled glass or metal bowl with an electric mixer on low speed until foamy, about 1 minute. Add sugar and cream of tartar. Increase speed to high and beat until stiff peaks form, 4 to 6 minutes.
• Spread 1/4 of the whipped cream evenly over the bottom cake layer. Cover whipped cream with a thin layer of pie filling. Place second layer of cake on top. Spread another 1/4 of the whipped cream over the second layer; cover with pie filling. Place third layer of cake on top. Spread remaining whipped cream on top; cover with remaining pie filling.