Black Forest Gateau Inspired: Snickers Brownie with Cherry Mousse and a Cherry Sauce

Personally, I think there's nothing better than a traditional Black Forest Gateau, but in the summer months it tends to seem rather heavy and not the type of dessert you could sit on a deckchair basking in the sun devouring. So I decided to make a dessert with the same flavours as a Black Forest Gateau but a little more refined and delicate; and because you really can't beat a chocolate snickers brownie with lashings of cherry cream.   

Now, due to the several different components this recipe may seems slightly longer than the others, but as Miranda Hart would say 'bear with' it's a really worth the effort

On with the recipe

CHOCOLATE SNICKERS BROWNIE

Ingredients: 

200g plain flour

400g cocoa powder

300g caster sugar

250g melted butter

4 eggs

2 snickers bars

Either a deep rectangular or circular tin (we'll cut the brownies out anyway)

Circular cookie cutters

1. Preheat your oven to 175C/340F/Gas mark 4

2. Line your baking tin with grease proof paper and butter

3. Mix the plain flour, cocoa powder and caster sugar together in a large bowl

4. Add the melted butter, 4 eggs (already whisked) and snickers bar to the flour mixture

5. Stir until everything is thoroughly combined

6. Place into your baking tray and bake in the oven for 20 - 25 minutes (check to see if the mixture has a little wobble- that's the perfect time to take them out so they're nice and gooey in the middle)

7. Allow to cool

CHERRY MOUSSE

Ingredients: 

1 gelatin leaf rectangle (unflavoured)

1/4 cup(60ml of water)

1/3 cup (80ml of boiling water/or hot cherry syrup)

480ml double cream

300g chopped pitted cherries

150g caster sugar

1. In a small bowl or container add the cold water to the gelatin and let it soak for 2 minutes (if there is any excess water, drain it off the now softened gelatin

2. Add the boiling water or cherry syrup to the gelatin and stir until it has dissolved

3. Whip the cream until soft peaks form and add the caster sugar until there are stiff peaks

4. Add the gelatin mixture and cherries - cover and chill for 2 hours in the fridge

5. Once set, place into a piping bag with a circular nozzle, or skip this step if you'd like to spoon it over the top of the brownie later

CHERRY SAUCE

Ingredients: 

1 tin of pitted cherries (approx 400g) 

100ml water

4 tbsp caster sugar

1tsp corn flour

1. Add the cherries, water and caster sugar in a pan over a medium heat

2. Bring to the boil and gently simmer for around 15 minutes

3. Mix the corn flour with 2 tsp of water until it forms a paste/liquid cohesive form

4. Add to the cherry mixture and stir for another 5 minutes (this will thicken the sauce)

5. Allow to cool (or serve warm if preferred)

There you have it, a luxurious treat of chocolate and cherries, Enjoy xxx