BLACK FOREST COCKTAIL RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease the sides and line the base of a deep 23cm loose-bottomed cake tin.
  2. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter.
  3. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly.
  4. Place in the hot oven for 10 minutes, or until darker in colour, then remove and leave to cool.
  5. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150g of sugar to a pan over a medium heat.
  6. Cook for around 20 minutes, or until reduced to a syrupy consistency. Leave to cool and set aside.
  7. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200g of sugar to the yolks, then use an electric whisk to beat for 5 to 7 minutes, or until pale and fluffy.
  8. Whisk the egg whites until stiff peaks form.
  9. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks.
  10. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup.
  11. Place the cheesecake in the freezer to set overnight.
  12. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally.
  13. Remove the cheesecake from the tin and place on a cake stand.
  14. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special.

Steps:

• Heat the oven to 350 degrees F and line a nine-inch Pullman pan with parchment paper. Spray with spray oil. Alternatively, spray 2 8-inch round cake pans with spray oil and line the bottoms with parchment paper.
• In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
• In another bowl, mix together the coffee and brandy.
• In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla.
• Pour the egg mixture and half of the coffee mixture into the flour mixture and gently mix until combined. Add the rest of the coffee mixture and mix to combine.
• Pour the mixture into the pan and smack the pan down onto the counter top to let out any extra bubbles. Place the pan in the oven and bake for 70 minutes, until a tester comes out clean (30 minutes for cake pans and 20 minutes for 24 cupcakes).
• Cool completely in the pan.
• Meanwhile, whip together the whipping cream, sugar, and vanilla until you have stiff peaks.
• In a medium saucepan, stir together the cherries, water, and liqueur over medium low heat and cook, covered, for about 10 minutes for frozen cherries and 15 minutes for fresh cherries.
• In a small bowl, whisk together the sugar and cornstarch.
• Strain the cherries through a fine mesh sieve, saving the juice in one bowl and the cherries in another.
• Return the juices to the saucepan. Add the sugar and cornstarch mixture and cook over medium until boiling. Cook for about 3 minutes until thickened and shiny. Add the cherries back to the pan and cook for another 30 seconds.
• Remove the pan from the heat and let cool while the cake is baking.
• You can store the filling for up to four days in the refrigerator.
• Slice the cake into 1/2 inch slices. Place a slice on a serving plate, spread with the whipped cream, and top with some cherries.
• Repeat with a second layer.