Black Forest Fudge Sauce Recipes

Steps:

• For the sauce: Add the frozen cherries, sugar and 2 tablespoons water to a small saute pan over medium heat and stir to combine. Add the brandy and flambe or cook until the alcohol burns off. Add the lemon juice, vanilla extract and a pinch of salt. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the cherry sauce is thick and bubbly, about 20 minutes. Remove from the heat and allow the sauce to cool, about 10 minutes.
• For the pudding: Mix together the pudding and whipped topping in a small bowl.
• For the cake: Spread the butter generously on both sides of the pound cake slices. Toast the cake in a dry frying pan over medium-low heat, 1 minute per side. Spoon the boozy cherry sauce over the toasted pound cake and finish with a dollop of the whipped chocolate pudding. Sprinkle with shaved dark chocolate.

Steps:

• In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
• Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Steps:

• Line 9 x 5 x 3-inch loaf pan with foil. Place first 4 ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil until thermometer registers 230°F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
• Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours.
• Lift fudge from pan, using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Refrigerate in airtight container.) Let stand 30 minutes at room temperature before serving.

Steps:

• Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling. Garnish with whipped cream and walnuts. Freeze until serving.

Steps:

• In medium saucepan, combine cream, butter, sugars and salt. Bring to a simmer over medium-low heat. Simmer 45 seconds. Add chocolate, and whisk to dissolve. Remove from heat, add cocoa, and whisk until no lumps remain.
• Return pan to low heat, and simmer sauce until glossy, whisking constantly, 20 seconds. Remove from heat, and stir in vanilla. Serve warm. To reheat sauce, warm in a saucepan over low heat, stirring constantly. Do not boil.