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Black Forest Cherry Crumble

recipe 5
small 5

Spoil your guests with this fruity delight of cherries and delicious brownies.

Serves 4–6 people:

For the Brownie pieces:

200g LINDT Excellence 70%

150g sugar

150g butter (unsalted)

4 eggs

80g flour

1 teaspoon baking powder

In addition:

250ml cherry juice

1 cinnamon stick

Seeds of 1 vanilla pod

½ chilli pod, seeds removed

50g sugar

1 teaspoon cornstarch

400g jar of cherries, pitted

300ml cream

50g sugar

3-4 tablespoons Kirsch

Preparation:
  • Preheat oven to 160˚C. Place the chocolate, butter and sugar in a bain-marie and melt together. Remove the bowl, and then stir the eggs, one at a time, into the chocolate mixture. Mix in the flour and baking powder. Pour the mixture into a baking tray, ca 30 x 40cm, lined with baking paper, and bake for about 30 minutes. Allow to cool before breaking into small pieces.
  • Slowly bring to the boil the cherry juice with the spices and sugar. Add in the cornstarch, dissolved in some cold water, to bind the juice. Put the cherries into the sauce. Allow the mixture to cool and then pour into glasses. Spread ⅔ of the brownie pieces over the mixture.
  • Whip the cream and sugar till firm, and mix in the Kirsch. Put the whipped cream mixture into the glasses and spread the rest of the brownies over it.
Yield:
Serves 4–6 people.
 
Preparation Time:
About 40 minutes + 30 minutes baking time
 
Difficulty:
2.5