Black Forest Cake
Cherry Compote
  • 100g water
  • 100g caster sugar
  • 1 packet Fresh As Cherry Whole

Bring the water and sugar to a rapid boil. Add the cherries. Set aside to cool.

Chocolate Cream
  • 100g milk chocolate
  • 90g cream
  • 2 gelatine leaves
  • 20g glucose
  • 25g milk
Soften the gelatine in ice cold water. In a bain marie, melt the chocolate. In a pot combine the glucose and the cream and bring to the boil. Pour the cream onto the chocolate in 3 stages, stirring well each time. Add the milk and stir until the mixture is completely combined. Store in the fridge until required.

Vanilla Cream
  • 200g cream
  • 20g caster sugar
  • 1 drop vanilla paste
  • Combine all the ingredients and whisk until soft peaks.
Chocolate Brownie
  • 125g dark chocolate (70% cocoa)
  • 105g butter
  • 3 eggs
  • 180g Sugar
  • 90g plain flour
Heat the oven to 160°C. Melt the butter and the chocolate in a bain marie. In a separate bowl, whip the eggs and sugar until fluffy. Fold the egg mixture into the chocolate mixture, then fold in the flour. Pour into a baking tray lined with greaseproof paper. Bake for 25-30 minutes or until cooked but still moist in the centre.

To serve
  • I packet Fresh As Cherry Whole
Layer the Chocolate Cream, Vanilla Cream and Cherry Compote alternately in a glass and top with Fresh As Cherry Whole.

  • Substitute Fresh As Cherry Whole with Fresh As Raspberry Whole
Serves 6