Bestanddele vir koek gedeelte:

• 250 ml meel
• 250 ml suiker
• 2 ml sout
• 10 ml bakpoeier
• 60 ml kakao
• 125 ml kookwater
• 125 ml olie
• 4 eiers geskei {Klits eierwitte styf}

1. Meng droë bestanddele en maak holte.
2. Meng ander bestanddele en meng alles saam.
3. Klits eierwitte styf en vou in mengsel in.
4. Gooi beslag in reghoekige glas tertbak wat gesmeer is.
5. Bak by 180 °C vir 35 min.

Bestanddele vir sous oor koek:

• 1 x blikkie ingedampte melk
• 250 ml suiker

1. Kook saam ¾ blikkie ingedampte melk en 250ml suiker.
2. Gooi oor koek sodra uit die oond kom.
3. Opsioneel: Kersie likeur kan oor koek gesprinkel word voordat jy die sjokolade oor!

Bestanddele vir sjokolade laag oor koek:

• 200g blok sjokolade {heel neute maak dit nog interessanter}
• Res van ingedampte melk
• Smelt blok sjokolade met res van ingedampte melk en smeer oor koek as afkoel.

Bestanddele om tert af te rond!

• 1x blik ontpitte Swart kersies {gedreineer}
• 1 houertjie room styfgeklits
• neute om oor te sprinkel
• 1 x Flake sjokolade
• Maraschino kersies
• Sjokolade vir bo-op

1. Versprei swart kersies oor koek. Smeer styfgeklopte room daaroor.
2. Sprinkel neute, sjokolade oor room.

Translation

Black Forest Cake

Ingredients for cake portion:

• 250 ml of flour
• 250 ml of sugar
• 2 ml of salt
• 10 ml baking powder
• 60 ml of cocoa
• 125 ml boiling water
• 125 ml of oil
• 4 eggs separated {Whisk egg whites stiffly}

1. Mix dry ingredients and make cavity.
2. Mix other ingredients and mix everything together.
3. Beat egg whites stiffly and fold into mixture.
4. Pour batter into greased rectangular glass pie dish.
5. Bake at 180 °C for 35 min.

Ingredients for sauce over cake:

• 1 x can of evaporated milk
• 250 ml of sugar

1. Boil together ¾ can of evaporated milk and 250ml of sugar.
2. Pour over cake as soon as it comes out of the oven.
3. Optional: Cherry liqueur can be sprinkled over cake before pouring the chocolate over!

Ingredients for chocolate layer over cake:

• 200g block of chocolate {whole nuts make it even more interesting}
• Remainder of evaporated milk

1. Melt block of chocolate with remaining evaporated milk and spread over cake as cooling.

Ingredients to finish cake!

• 1x tin pitted Black Cherries {drained}
• 1 container of stiffly whipped cream
• nuts for sprinkling
• 1 x Flake chocolate
• Maraschino cherries
• Chocolate on top

1. Spread black cherries over cake.
2. Spread stiffly whipped cream over it. Sprinkle nuts chocolate over cream.

Jy benodig:

• 6 dubbelsjokolade muffins
• 60-80 ml brandewyn, sjerrie of ander soetwyn van jou keuse
• 1 blik kondensmelk
• 250 ml roomkaas
• die sap en skil van ryp suur­lemoen
• 1 blik swartkersies
• 250 ml room
• 1 Flake
• vars aarbeie, na smaak

Só maak ’n mens:

1. Sny die muffins middeldeur en sprinkel die alkohol oor.
2. Pak ses van die muffin-helftes onderin die bak wat jy gaan gebruik (of een helfte in elke bakkie).
3. Klits die kondensmelk, roomkaas en suurlemoensap en -skil saam tot glad.
4. Giet die helfte van die mengsel oor die muffins in die bak en rangskik dan die helfte van die swartkersies op die roomkaaslaag.
5. Herhaal met nog ’n laag muffins, roomkaas en kersies.
6. Bedek die bak met kleefplastiek en verkoel vir ten minste 4 uur of verkieslik oornag.
7. Klits die room styf net voordat jy die koekstruif wil voorsit en skep dit bo-op.
8. Versier met die gekrummelde Flake en vars aarbeie.

Translation

Black Forest Cake

Ingredients:

• 6 double chocolate muffins
• 60-80 ml brandy, sherry or other sweet wine of your choice
• 1 tin of condensed milk
• 250 ml cream cheese
• the juice and zest of a ripe lemon
• 1 tin of black cherries
• 250 ml of cream
• 1 Flake
• fresh strawberries, to taste

Method:

1. Cut the muffins in half and sprinkle with alcohol.
2. Pack six of the muffin halves in the bottom of the bowl you will be using (or one half in each bowl).
3. Whisk together the condensed milk, cream cheese and lemon juice and zest until smooth.
4. Pour half of the mixture over the muffins in the bowl and then arrange half of the black cherries on the cream cheese layer.
5. Repeat with another layer of muffins, cream cheese and cherries.
6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
7. Whip the cream stiffly just before you want to serve the pastry and spoon it on top.
8. Garnish with the crumbled Flake and fresh strawberries.

This heavenly dessert is so easy to assemble, simply layer chocolate brownies, cherry almond pie filling, and creamy vanilla pudding into a beautiful trifle dish, individual glasses or jars, then top with shaved chocolate curls.

Ingredients
1 (20 oz.) pkg. Ghirardelli triple chocolate brownie mix
1/3 c. vegetable oil
1/3 c. water
1 egg
2 (21 oz.) cans cherry pie filling
1 1/2 tsp. almond extract
2 (3.4 oz.) pkg. vanilla instant pudding and pie filling mix
2 c. fat free milk
1 (8 oz.) container Cool whipped topping thawed
1 (1.55 oz.) Hershey milk chocolate candy bar for chocolate curls

Instructions
Preheat oven to 325 degrees.
Spray a 9x 13-inch baking pan with non-stick cooking spray.
In a large bowl, stir together brownie mix, oil, water and egg, until combined.
Spread mixture evenly into prepared baking pan.
Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool completely.
Invert brownies onto large cutting board and cut into 1 inch cubes.
In a medium mixing bowl, combine the cherry pie filling and almond extract.
In a separate mixing bowl, whisk together the pudding mix and milk until thickened.
Whisk in the whipped topping until no white streaks are left.
To assemble, use a large trifle dish, glass bowl or six individual glasses or jars.
Place half of the brownie cubes into the bottom of a trifle bowl.
Top with half of the cherry pie filling mixture, then top with half the pudding mixture.
Repeat for another layer.
Using a vegetable peeler, shave the chocolate bar into curls, then garnish the top of the trifle.
Refrigerate for 30-60 minutes before serving.
Cook’s Note: You can use your favorite chocolate cake in place of brownies if you prefer.