Black Forest Ice Cream Pie

Black Forest Ice Cream Pie

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Dark Chocolate Ice Cream

Vanilla Bean Ice Cream

Chocolate crust for 9 inch pie plate

1 3/4 chocolate cookie crumbs

2 6tablespoons melted butter

Combine and press into plate.

Bake at 350 degrees for 8-10 minutes. Let cool

Cherry topping

2 tablespoons corn starch

1/2 cup cherry juice

1/2  cup sugar, plus more if needed

3/4 tsp. lemon juice

1/8 tsp nutmeg

1/4 tsp. cinnamon

1/8 tsp. salt

3 cups whole pitted cherries, fresh or frozen

1/2 tsp almond extract

1 tablespoons butter

Combine cornstarch and 1 cup water and whisk until well combines, set aside. In a large saucepan add sugar, spices and remaining water and bring to boil and stir until sugar is completely dissolved. Whisk in cornstarch mixture and cook and stir constantly until thick and smooth. Add cherries and stir gently over medium low heat until cherries are tender. Remove from heat and stir in almond extract and butter until melted. Place the cherry mixture into a bowl and place into a water bath until cooled, stir every so often.

Chocolate Ganache

12 oz. semi sweet chocolate

12 oz. heavy cream

Heat cream in microwave until very hot, not boiling. Stir in chopped chocolate and stir until well combined. Set aside to cool.

Heavy Cream -Sweetened with powdered sugar and whipped stiff. for garnish

Shaved milk chocolate for garnish

Layer all components and freeze.

Chocolate Cherry Cupcakes

Chocolate Cherry Cupcakes

Cupcakes

1 1/4 cups flour, sifted

1/2 cup cocoa powder, sifted

1/2 tsp baking soda, sifted

1/4 tsp. salt

8 tablespoons butter, room temperature

1 1/4 cups sugar

2 eggs , room temperature

1/4 tsp almond extract

1 tsp vanilla extract

1 cup whole milk, room temperature

1/2 cup dried cherries, chopped

Preheat oven to 350 degrees.

Cream the butter and sugar until fluffy. Add egg one at a time until blended well. Add extracts to milk. Alternate with milk and dry ingredients ending with milk just until combined. Stir in dried chopped cherries.

Scoop batter into lined muffin cups , filling no more than 2/3 full. Bake for 18-20 minutes until center comes out clean  when toothpick is inserted into the center.

Cherry Swiss Butter Cream

5 egg whites

1 cup plus 2 tablespoons sugar

pinch of salt

1 pond butter, room temperature

1 1/4 tsp. vanilla

1/4 tsp. almond extract

1/2 cup quality cherry preserves , processed in food processor until smooth

Combine egg whites and sugar into heat proof bowl over a pan of simmering water. Whisk over simmering water until sugar crystals are dissolved. Check with fingertips to see if sugar has dissolved completely. Remove from heat and place mixture in bowl of electric mixer fitted with a whisk attachment. Whisk starting on low and gradually working up to high until stiff peaks are formed but not dry and cool to touch. With mixer on medium low speed add butter a few tablespoons at a time until all the butter is incorporated. Add the extracts and the preserves and blend until combined.

Frost cooled cupcakes and roll edges in chocolate sprinkles if desired.

Chocolate Cherry Truffle Cakes

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Truffles:

4 oz. bittersweet chocolate, chopped

3 tablespoons heavy cream

1 tablespoon butter

2 tablespoons Kirschwasser

8 cherries reserved from sauce

Cake:

5 oz. bittersweet chocolate, chopped

5 oz. butter, cut into pieces

3 eggs, room temperature

3 egg yolks, room temperature

1/2 cup sugar

5 tablespoons plus 1 tsp. flour

Cherry Sauce:

1 tablespoon cornstarch

1/2 cup water

1/2 cup sugar

3/4 tsp. lemon juice

1/8 tsp. salt

1 tsp. pure almond extract

3 cup frozen or fresh pitted cherries

1 tablespoon butter

Cherry Sauce:

Combine the cornstarch and water. Add to a saucepan the cornstarch mixture and remaining ingredients. Bring to a boil and simmer until thickened. Stir constantly. Reserve 8 cherries for the truffles.

Truffles:

Heat a heat proof bowl add the chocolate and cream and place over a pan of simmer water not allowing bowl to touch the water; creating a double boiler. Heat and stir until chocolate is almost fully melted. Remove from the top of simmering water;  stir in butter and until fully combined and chocolate is melted. Stir in Kirschwasser. Place in refrigerator until firm enough to pipe. Place mixture in a piping bag fitted with a plain tip. Pipe eight 1 inch circles. Place a cherry reserved from the sauce on top and pipe more chocolate to cover the cherry. Place in refrigerator until firm.

Cake:

Position the oven rack to the center. Preheat oven to 350 degrees. Butter 8 (1 1/4 cup) custard cups. Set aside.

In a small heatproof bowl over simmering water, melt chocolate and butter together. Cool slightly.

In a large bowl of an stand mixer fitted with whisk, on high speed, beat the eggs, egg yolks, and sugar until tripled in volume.  Add the chocolate on low speed, beat just until combined. Remove bowl from mixer and fold in the flour. Spoon a small amount of batter in to each custard cup. Place a cherry truffle in the center of each custard cup on top of cake batter, do not press down. Fill the custard cups with remaining batter. Place cakes on baking sheet and bake until edges begin to pull from the edges about 12-13 minutes. Let stand in custard cups for 10 minutes, then invert onto dessert plate. Garnish with powdered sugar , whipped cream and cherry sauce.