Chocolate Cherry Cafe Glace Recipes

Steps:

• Pit the cherries, and place in the blender with Splenda, and a little water or juice as needed, puree smooth. You may need more or less Splenda, depending on the sweetness of your cherries. This will keep tightly lidded for several days.
• Mix coffee, chocolate syrup, and 1 to 2 tbsp of cherry puree in a big, wide mug.
• Top with a the ice cream, and give it a few moments to start to melt before drinking.
• Enjoy!

Steps:

• Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
• In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
• Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
• Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
• Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Heat the oven to 180C and place 12 paper cases in a bun tray.
• Cream the butter and sugar until pale and fluffy.
• Add the eggs,a little at a time,so the mixture doesn't curdle.
• Stir in the flour,then add the chocolate and cherries.
• Spoon into paper cases and bake for 20 minutes.

Steps:

• Preheat oven to 350°. In a large bowl, combine 1-1/2 cups cake mix, flour, yeast and water until smooth. Stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Gently spoon pie filling over top., In a small bowl, mix butter and remaining cake mix; sprinkle over filling., Bake 35-40 minutes or until lightly browned. Cool on a wire rack. In a small bowl, combine confectioners' sugar, corn syrup and enough water to achieve desired consistency. Drizzle over coffee cake.