Chocolate Kirsch Logs Recipes

MERINGUE, CHOCOLATE, AND KIRSCH CREAM LAYER CAKE

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Oil 2 large baking sheets and dust with flour, knocking off excess. Trace 2 (8-inch) rounds on each baking sheet with a fingertip, using an inverted plate or a saucepan lid as a guide.
• Whisk together flour and granulated sugar in a small bowl. Beat egg whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold stiff peaks. Fold in sugar mixture gently but thoroughly, then fold in nuts. Divide meringue among circles, spreading to fill in circles thinly and evenly.
• Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, 8 to 10 minutes total (meringue will be soft). Loosen meringue rounds with a large metal spatula and transfer to racks to cool.
• While meringues cool, heat chocolate, water, and coffee in a small heavy saucepan over moderately low heat, stirring until smooth. Cool to lukewarm, then spread chocolate evenly over tops of meringue rounds. Cool at room temperature until chocolate is set, about 3 hours.
• Beat cream with confectioners sugar and kirsch in a bowl with cleaned beaters until it holds stiff peaks. Arrange 1 meringue round, chocolate side up, on a cake stand or plate, then spread 1/3 cup whipped cream over it. Top with a second round and spread with 1/3 cup whipped cream. Repeat, then top with remaining meringue round. Frost top and side of torte with remaining whipped cream.

CHERRY-CHOCOLATE SHORTCAKES WITH KIRSCH WHIPPED CREAM

Steps:

• For biscuits:
• Preheat oven to 400°F. Line large baking sheet with parchment paper. Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in chocolate. Beat milk and egg in small bowl to blend. Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Shape gently into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round. Arrange rounds on prepared baking sheet.
• Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes. Cool on rack 15 minutes. (Can be made 6 hours ahead. Cool completely. Wrap in foil and rewarm in 350°F oven 10 minutes before continuing.)
• For cherries:
• Combine cherries, sugar, and kirsch in medium bowl. Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours. Strain cherry juices into heavy medium saucepan. Mix in jam. Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes. Mix syrup into cherries. (Can be made 2 hours ahead. Let stand at room temperature.)
• For topping:
• Beat cream, sugar, and kirsch in large bowl until peaks form. Cover and refrigerate up to 2 hours.
• Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon cherry mixture and cream over. Cover with biscuit tops and serve.

CRISPY CHOCOLATE LOG

Steps:

• Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.

CHOCOLATE-CHICORY LOGS

Steps:

• Combine flour, 1 cup sugar, cocoa, chicory, and baking powder in the bowl of a mixer. Add butter and beat on medium speed until sandy, about 3 minutes. Reduce speed to low, and gradually beat in eggs and 1 egg yolk. Add chocolate chips and mix until just combined.
• Divide dough in half and roll each half into a 1 1/2-inch-thick log (about 12 inches long) on a lightly floured surface. Wrap each log in plastic wrap. Refrigerate for at least 1 hour.
• Preheat oven to 325 degrees. Unwrap logs; transfer to a parchment-lined baking sheet. Whisk together remaining egg yolk and cream. Brush tops of logs with egg wash and sprinkle with remaining tablespoon sugar. Bake until firm, about 35 minutes.
• Transfer logs to a wire rack and let cool completely. Cut each into 1 1/4-inch-wide wedges with a serrated knife by alternating the angle of the knife as you slice crosswise.

CHOCOLATE CHERRY LINCOLN LOG

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake 10-13 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. , Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.

CHOCOLATE-CHERRY CAKE

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

CHOCOLATE KIRSCH LOGS

Steps:

• FOR LOG: Mix together chocolate (or Scotbloc) and almonds. Stir in icing sugar and Kirsch. Gradually mix in sufficient egg white to form a paste. Spread mixture on foil or silicon paper to cover an area 12x4-inches.
• FOR FILLING: Cream together butter and icing sugar in a bowl. Thoroughly beat in egg yolk, until light and fluffy. Stir in cherries. Spread filling evenly along center of log base. Fold over sides to enclose filling, Mold into a long roll.
• FOR COATING: Immediately spread chocolate (or Scotbloc) on to greaseproof paper, then lightly roll log over it to cover. Chill until required. Cut into small sections as liked, and decorate with cherries.