Blackforest brownie

A twist from the classical walnut brownie, this recipe uses Maraschino cherries in the brownie. Its topped with a dark chocolate whipped ganache, vanilla chantilly and cherry gel.

This is however not the traditional black forest cake, it is a twist with the flavours of black forest and a brownie base. A traditional Black forest dates back to the 16th Century – Historians believe it originated in the late 16th century in theBlack Forest Region (Der Schwarzwald in German) located in the state of Baden-Wttemberg.

Yields : 1(11inch X15 inch tray)

Ingredients

For the cherry brownie

Dark chocolate 70% 160gm

Butter 288gm

Eggs 230gm

Vanilla extract 10ml

Brown sugar 230gm

Caster sugar 115gm

Salt 2.5gm

Plain flour 75gm

Cocoa powder 25gm

Maraschino cherries 50gm

For the whipped ganache

Dark chocolate 70% 100gm

Cream 30% (A) 210gm

Cream 30% (B)120gm

Creme chantilly

Cream 30% 100gm

Vanilla extract 5ml

Caster sugar 15gm

Method:

For the brownie

1. Preheat the oven to 160 degrees centigrade, line a flat baking tray with grease proof paper.

2. Melt the butter and the chocolate in a microwave safe bowl, mix well and place aside.

3. Combine the brown sugar and caster sugar in a mixing bowl, add all the eggs to it and whip until light and fluffy.

4. Now once its light and fluffy, gradually add the melted chocolate and butter mix. Mix well.

5. Fold in the dry ingredients (flour, cocoa powder & salt) slowly, ensure you obtain a homogeneous mix scraping the sides and the bottom of the bowl.

6. Pour the batter into the lined cake tin/tray.

7. Top with the cherries evenly placing them over the surface.

8. Bake them for approximately 25-30 minutes. Allow them to cool at room temperature before de-moulding.

For the whipped ganache

1. Heat the first cream (A) in a saucepan or microwave safe bowl and combine the chocolate to it. Mix well to get a smooth mix, allow to cool for 5-6 minutes.

2.Add the second cream (B) to it and mix it, cover & refrigerate it overnight.

For the Chantilly cream

1. Whip the chilled cream with the vanilla and sugar and transfer to a piping back with a suitable nozzle.

Finishing

1. Transfer the whipped ganache into a piping bag with a suitable nozzle and pipe onto the brownie.

2. Alternatively pipe dollops of the chantilly cream.

3.Place a few maraschino cherries randomly around the piping.

Enjoy 😋

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PS: Add about 150-200gm of roasted & chopped nuts (walnut/pecan or hazelnut) for the basic brownie recipe. Combine the nuts along with the dry ingredients and follow the same method.