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Eggless Black Forest Tart

It’s been a year since I last made something for my brother’s birthday and this year I asked him what he wanted for his birthday treat. Last year I made Black Forest Cheesecake, which he absolutely loved and I made again. This year he asked for a Black Forest Tart, I personally think he needs to try something else but oh well, up to him!

As it’s still shravan mayian, I had to make this totally eggless, looking for the right eggless short crust recipe was quite hard as they are mainly made with egg to give it that rich pastry. I am not the best at making pastry so I wasn’t keen on making this and hoped it worked out. I did have a backup plan though and thought of making a cheesecake base if all fails, but luckily it worked! I was surprised. It still didn’t go that according to plan as the case did shrink slightly at the edge but it’s better then my previous attempts and also I didn’t find any difference in the pastry without the egg, I was a happy bunny.

This tart is very very rich and me being a sweet tooth even I found it quite rich so a little slice does go a long way! I also would add kirsch, I really thought I had a bottle at home but I didn’t :( and I think by adding this is would give it that extra element.

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Eggless Black Forest Tart
Rich chocolate cherry and cream tart
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
For the sweet pastry
  1. 2 cups - plain flour
  2. 1/4 cup - caster sugar
  3. Generous pinch sea salt
  4. 113g - unsalted butter, cold, cut into 1/4-inch cubes
  5. About 11/2 tbsp ice-cold water, or just enough to hold the pastry together
For the chocolate filling
  1. 300g - dark chocolate
  2. 200g - cream
  3. 1 tbsp - honey
  4. 2 tbsp - kirsch (optional)
Cherry filling
  1. 1/8 cup - caster sugar
  2. 1 tbsp - lemon juice
  3. 1 Jar - Cherries
  4. 1 tsp - cornflour
Whipping Cream (optional)
  1. 50ml - double cream
  2. caster sugar to taste
  3. 1 tsp - vanilla extract
For the sweet pastry
  1. 1. In a bowl, place the flour, butter, sugar and salt, using a knife cut the butter into the flour until it resembles bread crumbs (you may need to use your fingers as well).
  2. 2. Once it resembles breadcrumbs add the water and knead until it holds together.
  3. 3. Put the dough in a large piece of cling fling, wrap and place in the fridge for 30mins.
  4. 4. Preheat the oven at 200°C. Line and grease your tart tin, whatever size you prefer.
  5. 5. Roll out the dough thinly about as thin as a £1 and make sure it's 5cm larger then the tin. There should be an overlap of pastry around the case. When placing the pastry and press into the ridges softly, if it breaks don't worry just patch it up with more pastry.
  6. 6. Using a fork prick the base then add a sheet of baking paper and scatter over baking beans. Then bake for 30-40mins until it's a golden and cooked through.
For the chocolate filling
  1. 1. Break the chocolate into pieces in a bowl and place over a double boiler. Heat the chocolate in the the top of a double boiler.
  2. 2. In another pot bring the honey and cream to the boil and then immediately remove from the heat.
  3. 3. Add half the cream mixture into the melted chocolate and mix. Then add the rest of the cream mixture.
  4. 4. Leave to cool at one side.
For the cherry layer
  1. 1. In the saucepan combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornflour, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature.
The whipped cream
  1. With a mixer at medium speed, beat the double cream, icing sugar and vanilla extract until until it forms stiff peaks.
Decorating
  1. 1. When the tart base is completely cool and the cherry filling is cool. Spread the cherries mixture across the tart base. Then spread the chocolate over the tart, let the tart set in the fridge. Once the chocolate is set. If you are using whipped cream pipe the cream over the tart and grate some chocolate.
Notes
  1. For the pastry I adapted this http://leitesculinaria.com/77947/recipes-sweet-pastry-dough.html
  2. For the chocolate filling I adapted this http://www.shadesofcinnamon.com/the-best-decadent-chocolate-tarts/
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Deep and Dark Black Forest Cheesecake

As for decadent, rich, awesome desserts go, this one is definitely on the top of my list. I thoroughly enjoyed eating this dessert, it was rich, fruity and tart and the vanilla cream helped compliment the flavours. 

This dessert is great for a dinner parties and although it looks hard to create it was pretty simple, coming from someone who is more into baking then decorating.

I actually made this for my brother’s birthday, he wanted dark chocolate cheesecake and from a few recipes he decided on the black forest version. I’m not too much of a fan of cherries sometimes but I think that’s the type of cherry, although I’m actually getting into them a lot more.

I was excited about trying this cheesecake. It’s a baked cheesecake and I usually make non-baked ones. I’ve made my fair share of making a baked cheesecake in the past but I feel they can go wrong, so I was excited but nervous at the same time. I decided to make mini versions instead of a large one, they look much more professional at this size, everyone has their individual portion to make them feel special. They also look so cute too.

The cheesecake did work out quite well and it wasn’t too hard to make, I was quite pleased with the result and would make them again. My brother was more than pleased which makes it so much rewarding.

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Deep and Dark Black Forest Cheesecake
Serves 12
A deep, dark, rich and fruity baked black forest chocolate cheesecake
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
For the base
  1. 12 - Oreo cookies (whole)
  2. 1/2 tbsp - caster sugar
  3. 30g - unsalted butter, melted
For the Cheesecake
  1. 5 ounces - chocolate, finely chopped
  2. 454g - cream cheese, at room temperature
  3. 145g - caster sugar
  4. 1/8 cup - cocoa powder
  5. 2 - eggs at room temperature (I used medium)
For the Cherry Topping
  1. 1/8 cup - caster sugar
  2. 1 tbsp - lemon juice
  3. 1 Jar - Cherries
  4. 1 tsp - cornflour
For the Whipped Cream
  1. 150ml - double cream
  2. caster sugar to taste
  3. 1 tsp - vanilla extract
Instructions
  1. 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
  2. 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
  3. 3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
  4. 4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
  5. 5. Bake until the center just barely wiggles when moved and the top looks dry, about 20-30 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
  6. 6. For the Cherry Topping: In a medium saucepan combine the cherries (and any remaining juice), sugar and salt over medium heat and cook, stirring occasionally, until it reaches a boil, about 5 to 10 minutes. In a small bowl, whisk together the reserved cherry juice and cornflour, and add it to the cherry mixture. Stir constantly until thickened, about 1 minute. Remove from the heat and stir in the lemon juice. Allow the mixture to cool to room temperature, then transfer to an airtight container and chill until ready to use, at least 1 hour.
  7. 7. For the Whipped Cream: Make on the day you are serving. With a mixer at medium speed, beat the double cream, icing sugar and vanilla extract until until it forms stiff peaks.
  8. 8. To finish off the cheesecake, take out the cheesecakes out of the fridge. Add a tablespoon of the cherry filling on top of each cheesecake. Using a pastry bag pipe with whipped cream. Garnish with chocolate shavings, optional.
Notes
  1. I halved the cheesecake original recipe and used mini victoria sponge tins instead of an 9" tin. There did end up being more cheesecake mixture which I baked in but didn't have enough base. If making the mini cheesecakes I would suggest making an extra 1/4 cup of the base mixture.
  2. It's a good idea to take the cream cheese out the fridge to come to room temperature.
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Ferrero Rocher Cheesecake

I was craving cheesecake and ferroer roche chocolate, so you guessed it, I made a Ferroer Roche cheesecake!

I scowered the internet in pursuit of finding my envisioned recipe but most of them weren’t all chocolate, they were a vanilla cheesecake with ferrero bits inside, noooooo my dream ferroer cheesecake wasn’t pictured like that. I thought, why don’t  use my recipe for my black forest cheesecake (which I have made a few times and is a success) and omit the topping and add some crushed ferroers in the mix, what a brilliant idea, if I do say so myself! As this was an experiment I didn’t mind if it didn’t work out, but luckily it did work out. The only thing I would change is increase the amount of crushed Ferreros or I could add some hazelnuts in, instead. I felt it lacked that extra bite and texture I was after. 

This is good for those who are lovers of chocolate, it’s quite rich for some but I could eat it in one sitting.

Well, at least my family and one of my friends really enjoyed it and that’s the main thing!

I would make it again but next time I will adjust the recipe slightly to make it that extra bit special.

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Ferrero Roche Cheesecake
Yields 9
Indulgent Ferrero Roche Cheesecake
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. For the base
  2. 8 - Oreo cookies (whole)
  3. 1/2 tbsp - caster sugar
  4. 40g - unsalted butter, melted
  5. For the Cheesecake
  6. 2/1/2 ounces - chocolate, finely chopped
  7. 230g - cream cheese, at room temperature
  8. 73g - caster sugar
  9. 1/4 cup - cocoa powder
  10. 1 - egg at room temperature (I used medium)
  11. 4 - crushed Ferrero Roches
For the decoration
  1. Nutella
  2. Ferrero Roches
  3. Some chopped Hazelnuts
Instructions
  1. 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
  2. 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
  3. 3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
  4. 4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and crushed ferrero roches beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
  5. 5. Bake until the center just barely wiggles when moved and the top looks dry, about 15-20 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
For decoration
  1. Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.
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Chocolate swiss roll with cream and cherry compote

OOOOOOO yeh it’s all about the combo of cherries and chocolate yummmy! although my love of cherries is only been very recently, I wasn’t much of a fan of certain cherries, well I still don’t like the cherries that come with the muller greek yoghurt urhhhhhhhhhh yuk! but then I made my dad black forest cup cakes (with morello cherrie compote) for his birthday and I was really dreading trying it :s but I was transformed wohooooo.

When I seen this recipe and the mouth watering picture I was like ooooooooooooooo I must try this, I know making a swiss roll can be a bit tricky and a bit of a  hit and miss so I was a bit dubious of making it however the nice lady who posted her recipe up also did a video to show how to make it which I thought was really sweet of her and it helps as it shows what the mixture should look like at certain points. She used a can of cherries but I used cherry compote in the filling instead.

After making the swiss roll I did feel like achieved something however it’s wasn’t the best there was a big crack in it :( I felt as if it needed more sugar in the cake but I think that’s my sweet tooth coming out. It was nice and light cake and would make it again.

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Chocolate swiss roll with cream and cherry compote
Serves 8
Soft and fluffy black forest swiss roll cake
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Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
Ingredients
  1. For the cake
  2. 4 - eggs
  3. 2/3 cup - caster sugar
  4. 1/2 cup - plain flour
  5. 3 tbsp - cocoa powder
I added
  1. dash of vanilla extract
  2. 1/2 tsp - coffee mixed with a bit of water
For the filling
  1. 300ml of double cream or more if you like it full of cream
  2. 1/2 cup - icing sugar
  3. dash of vanilla extract
  4. 2 tsp - rum (optional)
  5. 1/2-3/4 - jar of cherrie compote*
Instructions
  1. 1. Preheat the oven to 175°C.
  2. 2. Line an slightly lipped baking tray 14×16" (it's good if you have an actual swiss roll tin) with parchment paper.
  3. 3. In the bowl of your electric mixer, whisk together 4 eggs with 2/3 cup sugar for 12 minutes on high speed until the mixture is thick. Sift in 1/2 cup flour and 3 Tbsp cocoa powder and gently fold it in, scraping from the bottom of the bowl to make sure you do not have any clumps left in the batter. Continue folding/scraping gently for about 1-2 minutes until the batter is smooth and lump-free. Transfer to your prepped baking pan and bake for 15 minutes or until a toothpick comes out clean.
  4. 4. Start rolling the cake when it just comes out of the oven. Transfer your cake to your work surface and place a sheet of parchment paper or a tea towel over the cake, then roll the cake over it, pulling it away from the parchment paper as you roll. Use a thin edged spatula if the cake sticks to the parchment. Let cool to room temp.
  5. 5. Once the cake is cooled to room temp, unroll it.
  6. 6. Whip up the double cream, rum and icing sugar until it's has soft peaks. Spread the cherrie compote on first evenly(it's easier doing it with a spatula) then spread the whipped cream.
  7. 7. Roll the cake up and hey presto!!! it's complete.
Notes
  1. *I used cherry compote but you could use a jar or cherries or frozen cherries maybe (probably have to defrost them first)
Adapted from Natasha's kitchen
Adapted from Natasha's kitchen
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Spinach, Feta and Mascarpone Quiche

I haven’t made quiche in a while, I’m not good at making pastry but I cheated, yes I cheated! I brought shop brought short crust, I didn’t want to spend a long time in the kitchen as I was planning to make paella for dinner that evening and no, I wasn’t going to have the quiche for dinner as well. It was for the next day! I always find quiche quite a long winded thing to make, espically if your making your own pastry. I know I cheated this time BUT I do need to practise and get my pastry game on, so it’s on point! Perfect that damn pastry, however I was amazed when I made my Eggless blackforest tart, this tart case actually worked out, shockingly. 

I do love a good mushroom quiche, and my aunt is really good at making them, however she has been slacking as I’ve not eaten one of her quiches in a while! I thought from the usual mushroom, I would try something different. This recipe appealed to me a lot as I just love spinach anyway and feta cheese even though it’s slightly salty it has such a nice flavour and then to top it off there’s rich and creamy mascarpone! Like the original recipe states it’s has flavours of Spanakopita, which didn’t click to me a first but yeh of course, no wonder I was drawn to this recipe as I loveeeeee eating that! Unfortunately I did a bit of adapting as there wasn’t any ricotta when I went to buy it at the supermarket so I subed it for mascarpone which is close enough. To the recipe, I added extra flavours to suit my palette but those are optional.

I absolutely loved this quiche, dare to say more than the mushroom, but that is a bold statement, let’s say they are both different but both are good. Apart from the pastry case this recipe is pretty simple. I would suggest to cook and cool the spinach ahead of time just so it can be put together quicker. This recipe is a keeper and I will be making it again, yummy.

Spinach, Feta and Mascarpone Quiche
Delicious cheesy, spinach quiche
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the pastry
  1. 1 packet - shortcrust pastry
For the filling
  1. 450g - frozen spinach
  2. 250g - mascarpone cheese
  3. 4 - large eggs beaten
  4. 100ml - double cream
  5. half red onion - finely chopped
  6. 1/2 a 25g packet - parsley finely chopped
  7. 3 - garlic cloves finely chopped/minced
  8. 1/2 tsp - salt
  9. Freshly ground pepper
  10. 200g - feta cheese
  11. red chilli flakes to taste (optional)
  12. 3/4 tsp - dried oregano (optional)
For the pastry
  1. 1. Grease a rectangle or 25cm round tart pan.
  2. 2. On a lightly floured surface, roll the pastry to about the thickness of a pound coin and transfer it to tart tin. Press the pastry into the corners and leave the excess overhanging. Prick the base all over with a fork then place in the freezer or fridgefor 15 minutes. Meanwhile, preheat the oven to 190°C.
  3. 3. Line the pastry case with baking parchment or tin foil, making sure there is some overhanging. Fill with baking beans, making sure that the sides are propped up then bake for 20 minutes.
  4. 4. Once baked remove the beans and parchment, return to the oven for a further 10 mins, until golden. Remove from the oven and use a very sharp serrated knife to trim off the excess pastry, set aside.
For the filling
  1. 1. Cook the spinach then place it in a sieve and press on it firmly to extract as much excess liquid as possible. Once you can handle it, finely chop it and leave to cool. Meanwhile in a large bowl mix the mascarpone so it's smooth, then add the eggs, cream, salt, garlic, pepper, chilli flakes, oregano then whisk and finely add the spinach and onions mix until combined. Then add two thirds of the feta, give a quick mix.
  2. 6. Pour the mixture into the prepared pastry case and spread it level, then crumble over the remaining feta.
  3. 7. Bake for 35-45 minutes, until set in the middle. Cover loosely with foil partway through baking if the top starts to colour too much.
  4. 8. Allow to cool for about half an hour before serving.
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