So the Great British bake Off is back!!!! Yaaaay *does a happy dance* ! This means of course, that it also sees the return of the Great Bloggers Bake Off (#GBBOBloggers2015) *does another happy dance*. By now, we will all have seen the first episode and met the new contestants and seen some scummy cakes in the process (I love cake week – my favourite!).
In honour of tonight’s theme I decided to have a go at making something inspired by the ever so retro Black Forest Gateau. When I was a child, a black forest gateau was quite the dessert to have at special occasions, usually defrosted for several hours from the freezer and it was delicious! As much as I would have loved to have recreated my own gateau, I have to think of my waistline so I have decided instead to make some brownies, all chocolately and gooey and flavoured with a little kirsch and some black cherries. I also added some white chocolate cheesecake into the batter to give my brownie the look (hopefully!) of a black forest gateau.
They may not be exactly show stopping (if it were not for my SW eating plan I would have gone all out and created a 3 story cake with chocolate work!), but they tasted lush !! Here is how I made them
- 150g unsalted butter
- 100g Tesco plain chocolate
- 100g tesco milk chocolate
- 100g Tesco white chocolate (melted)
- 225g caster sugar
- 4 eggs
- 75g flour, sifted
- 300g full fat cream cheese
- 200g black cherries (I used ones soaked in Kirsch)
- 2 tbsp of the Kirsch liquid
- pre heat the oven to 180oC / 160oC (fan)
- grease and line a 21 x 30cm brownie tin (i would advise using parchment paper - I did not and mine was tricky to remove!)
- place the butter and the plain and milk chocolate in a non stick saucepan and place over a low heat, stirring occasionally until it is all melted
- Pour into a mixing bowl
- add 200g of the sugar and the Kirsch and beat well
- leave to cool for a few minutes before adding 3 of the eggs and beating well again
- Fold in the sifted flour, and leave to one side
- To make the cheesecake part, place the cream cheese, the remaining sugar and final egg, and the melted white chocolate in a bowl and beat to make a creamy mixture.
- Then fill your brownie tin with the 2 batters - alternating to make a marbles effect as you add your laters
- Finally, once all of the mixtures have been poured into the tin, drain the 200g of the cherries and scatter across the batter
- Place in the oven and cook for around 60-70 minutes until cooked with a slight wobble
- Leave to cool completely in your tin before you attempt to remove it and cut it into squares
- Keep in the fridge in between servings and it should last for 3 days (unless you eat if quicker than that!)
Mmmmmm these were delish! Gooey, melt in the mouth and with a slight hint of Kirsch – I think these tasted like a Black Forest Gateau and I guess had I served them alongside some cream, I would have got all of the components of this dessert on my plate.
Great Bloggers Bake Along
If you would like to bake along with me for the new series of the Great British Bake Off, then the rules are here and you can grab my badge on my homepage and on the rules page. I look forward to seeing what you come up with and remember that at the end of the bake off, I will be holding my prize draw
The ingredients used in this post were supplied by Tesco who are offering prizes for my bake off final, and have compensated me for the cost of the items I purchased for this recipe, including the brownie tin. Tesco have lots of GBBO worthy recipes on their site including this Black Forest Gateaux recipe</p>
I also used a brilliant sieve for my brownies to ensure that my flour was sifted to perfection. The Triple Sieve from Tala has a real vintage feel about it and comes with 3 mesh sieves to allow for fine, medium and course. Making this sieve a sieve for all occasions 🙂
I was sent a Tala Triple Sieve for the purpose of a review, it was perfect for my first GBBO bake off recipe