Grease and line two 23cm round cake tins. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 6 tasty ways to use veg in your cake recipes, 75 g unsalted butter , plus extra for greasing, 300 g dark chocolate biscuits, 2 x 425 g tins of dark cherries in syrup, 2 clementines, 350 g caster sugar, 6 large free-range eggs, 400 ml double cream, 560 g Philadelphia plain cream cheese, 2 teaspoons vanilla extract, 200 g dark chocolate (70% cocoa solids) , plus extra for serving, 1 dash of double cream, 50 g unsalted butter, 1 clementine. Decorate with fresh cherries and chocolate shavings. This is a great make-ahead dessert that will definitely impress your guests! By entering your details, you are agreeing to olive magazine terms and conditions. “This is a great make-ahead dessert that will definitely impress your guests! Sign in to manage your newsletter preferences. Stir the ingredients until they are melted, then remove from the heat and leave to cool. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. To make the biscuit base, melt the butter in a pan over a low heat. 185g unsalted butter, plus extra for greasing; 140g dark chocolate; 120ml milk; pinch of salt Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Get the Cooks Professional Espresso Maker for just £39.99, Best banana cake and banana bread recipes. I didn’t use kirsch at all, but I later found a recipe that substitutes liquor with cherry juice, so that’s an idea if you want to keep your cake alcohol-free. These black forest cheesecake bombes are a real showstopper. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Make ahead and stash these in the freezer – they’ll keep nicely for a month or so November 27, 2015 at 8:51 am . A Black Forest Gâteau is a German layered cake (its original name is Schwarzwälder Kirschtorte) made with chocolate, rich cream, cherries and kirsch – a clear brandy traditionally made from double distillation of morello cherries.