Single-serving Black Forest Cake

black-forestV2

Hey everyone!

Hope you are all doing great! This week has been super crazy for Sugar for the Brain!!! As you may know if you follow me on Facebook and twitter, the Decorated Cake Roll was a huge hit and I went from 240 Likes to 1000 the same day (in a couple of hours in fact, while I was at the cinema listening to Batman! Great night!)!!! And yesterday, one week later, I got to 2000 Likes!!!! Never thought this would happen!!! Loved the cake of course, but you never know what will be popular. All I have to say is THANK YOU xxxx

But then I began to worry (yes I’m like that!) : “When you’re at the top, you can just go down!” I’m ok now

;)
Of course I will not be making the greatest hit every week, but I’ll be trying new things, having fun, learning and I hope you’ll like it too
:D

Here is a quick and delicious recipe! It can be even quicker if you use a cake box

;)
And thinking about it, it’s not a real recipe because I don’t really have the exact amount of ingredients, but I will try to be as exact as possible.
Single Serving Black Forest Cake

Single-serving Black Forest Cake

You’ll need

  • Glasses or verrines
  • Fresh cherries cut in two + whole for garnish
  • One recipe of your favorite chocolate cake or a box cake.
  • Whipped cream (with vanilla sugar if you want to)
  • Grated chocolate for garnish

Per glass (of course it depends on the size of your glass!) mine were a little more than 1 cup

  • 2 tiny cakes (cut with a cookie cutter)
  • About 6 to 8 half cherries or to taste!
  • 1 whole cherry
  • About 1/3 cup whipped cream
  • Grated chocolate to taste

Prepare your favorite chocolate cake. Once again I used Sing for your Supper’s perfect chocolate cupcakes recipe. Bake it so that it will be quite flat (you can use a cookie sheet for example), about 1 inch. Reduce the baking time if you use this technique. When it’s ready and cool, use a round cookie cutter (the size that can enter your glass) and cut 2 round cakes per glass.

Cut the cherries in two, remove the pit.

Prepare your whipped cream. Add some sugar to taste (optional).

Assembly

  • Put a cake at the base of the glass.
  • Add the cherries.
  • Add some whipped cream.
  • Add another cake on top.
  • Using a piping bag with the tip of your choice, pipe a whipped cream swirl on top.
  • Garnish with grated chocolate and a fresh cherry.

(How’s that for a quick assembly explanation;) )

Enjoy

:D

Marjorie

One-bite Triple Espresso Brownies

One-bite triple espresso brownies

Hello everyone!

I’m so glad to be back! I finished the biggest part of my “doctoral research project” (This is the presentation of your research for approval by a committee; what I had to deliver). I’ll do the other part soon enough, but as a reward I did a dessert and this post

:D

So about the dessert, strangely enough I don’t drink coffee but love, love, love, everything with coffee in it, especially when it’s chocolaty! So I really had to try these espresso brownies!

The coffee and the cocoa I used are from Dominican Republic! It does sent me back there when I eat/smell them

;)

Have a good day

:D

P.S. Have you heard about what’s going on in Quebec right now? The strike against the tuitions hikes turned into a social crisis? Yep that’s us! I know there are some demonstrations around the world in support of the students so you might have heard about it. Some things that happened are really upsetting. If you want a Quebecer’s view on the crisis, you can ask me

;)

One-bite triple espresso brownies

One-bite Triple Espresso Brownies

Chocolate Espresso Brownies 
Adapted from Pink Parsley
Yield about 44 mini brownies

  • 7 oz bittersweet chocolate, chopped (I used 77% cocoa chocolate)
  • 8 Tbs unsalted butter, cut into quarters
  • 3 Tbs cocoa powder
  • 3 Tbs prepared espresso
  • 3 large eggs
  • 1 1/4 cups sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour
  • Walnuts (optional)

Preheat oven to 350 degrees. Spray a mini-muffin pan with cooking spray.

On a double boiler, melt the chopped chocolates and the butter. Whisk in the cocoa.  Set aside to cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla, espresso, and salt until well-combined.  4walnuts. Pour the batter into the prepared pan.

Bake 10 minutes, or until a toothpick comes out with just a few crumbs attached.  Cool on a wire rack to room temperature.

One-bite triple espresso brownies


Espresso Frosting
Adapted from Better Homes and Garden

  • 3 cups sifted powdered sugar
  • 1/4 cup butter, softened
  • 4 tablespoons prepared espresso (or 2 tablespoons boiling water with 2 tablespoons instant espresso powder)
  • 1/2 teaspoon vanilla

Meanwhile, for the frosting, place powdered sugar in a large mixing bowl. Add the 1/4 cup butter, 2 tablespoons boiling water, espresso and the 1/2 teaspoon vanilla. Beat with an electric mixer on low speed until combined. Beat for 1 minute on medium speed. Pipe a little frosting on each brownie.


Chocolate Glaze
Adapted from Pink Parsley

  • 1/2 cup semisweet chocolate chips
  • 2 Tbs butter or vegetable oil
  • 1 tsp prepared espresso

Melt the chocolate chips and butter on a double boiler.  Stir in the prepared espresso. Drizzle over brownies. Enjoy!

One-bite triple espresso brownies