![]() These Black Forest Cherry Brownies remind me of her and her beautiful cakes, and I like to think that but a fraction of her baking talents made their way down the line to me. She’d proudly place it at the center of our dining table, and the moment she’d turn around to go back into the kitchen to grab the carafe of coffee to serve with the cake, my grandfather would nudge one of us kids to steal a cherry off the top and see if she’d notice (she always did). ![]() To decorate it, she’d cover the cake with whipped cream, press chocolate shavings all along the sides and artfully arrange maraschino cherries on top like the numbers on a clock. ![]() She’d “whip it up” for special occasions (birthdays, baptisms, holidays, etc.) - and by that, I mean she would take days to make this cake from scratch, complete with layers of chocolate sponge cake, kirsch-soaked cherries and fresh whipped cream. Whenever I think of Black Forest cake, I think of no one else but my great-grandmother, whom we all called Oma, who made the best version I’ve ever eaten of the classic German dessert. The Recipe That Inspired These Black Forest Cherry Brownies? Oma’s Cake. Top them with fluffy whipped cream, shaved chocolate and maraschino cherries for the ultimate dessert. I spoke to them in Camarillo, CA, they gave me a huge box of dried fruit that included the dried Bing cherries that I used in these brownies.Reminiscent of the classic cake, these Black Forest Cherry Brownies are intensely fudgy and moist, with chunks of chopped fresh cherries and dark chocolate chips studded throughout. Jo Fluke's Note: The ladies at Delta Kappa Gamma deserve credit for this recipe.
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