Food recipes
Black Forest Ice Box Cake for Two
Black Forest Ice Box Cake for Two Ingredients: cherries, sweet, raw cheese, parmesan, hard cream, fluid, heavy whipping sugars, powdered alcoholic beverage, distilled, whiskey, 86 proof vanilla extract spartan, real s...
Black Forest Ice Box Cake for Two
Ingredients:
cherries, sweet, raw
cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, powdered
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
Wash, stem and pit the cherries.
Slice each cherry into roughly 6 slices.
Set aside.
Beat together with an electric mixer all other ingredients except chocolate wafers and cocoa powder.
In the bottom of a 9 x 5 x 3 loaf pan, spread one layer of chocolate wafers.
Its best to break the wafers in half and make the straight edges of the cookies point towards the edges of the pan.
Overlap wafers in the middle to fill the gaps.
Place 1/3 of the cream cheese mixture on top of the wafers.
Add another layer of wafers, followed by half of the sliced cherries.
Dust half of the cocoa powder on top of the cherries before continuing.
Repeat layers, saving the other half of the cherries for the top.
Dust the top with cocoa powder, cover with plastic wrap and chill in the fridge at least 8 hours.
Before serving, dip a knife in warm water to slice the cake.
Use a flexible spatula to scoop out the cake.
Notes: This cake is very rich.
I think you could get away with using less powdered sugar in the filling if you dont like your desserts tooth-achingly sweet (like we Southerners do).
If you want to get super decadent, top this cake with chocolate whipped cream: whip 7 tablespoons heavy cream with 1 tablespoon granulated sugar and 1 tablespoon cocoa powder.
Frost just before serving.
Ingredients:
cherries, sweet, raw
cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, powdered
alcoholic beverage, distilled, whiskey, 86 proof
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
Wash, stem and pit the cherries.
Slice each cherry into roughly 6 slices.
Set aside.
Beat together with an electric mixer all other ingredients except chocolate wafers and cocoa powder.
In the bottom of a 9 x 5 x 3 loaf pan, spread one layer of chocolate wafers.
Its best to break the wafers in half and make the straight edges of the cookies point towards the edges of the pan.
Overlap wafers in the middle to fill the gaps.
Place 1/3 of the cream cheese mixture on top of the wafers.
Add another layer of wafers, followed by half of the sliced cherries.
Dust half of the cocoa powder on top of the cherries before continuing.
Repeat layers, saving the other half of the cherries for the top.
Dust the top with cocoa powder, cover with plastic wrap and chill in the fridge at least 8 hours.
Before serving, dip a knife in warm water to slice the cake.
Use a flexible spatula to scoop out the cake.
Notes: This cake is very rich.
I think you could get away with using less powdered sugar in the filling if you dont like your desserts tooth-achingly sweet (like we Southerners do).
If you want to get super decadent, top this cake with chocolate whipped cream: whip 7 tablespoons heavy cream with 1 tablespoon granulated sugar and 1 tablespoon cocoa powder.
Frost just before serving.