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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Swartzwaelder Ecken (Black Forest Squares) Recipe

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This recipe for Swartzwaelder Ecken (Black Forest Squares) is from The Master's School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
300 g flour
350 g sugar
1 tbsp. vanilla sugar
6 eggs
50 g cocoa
2 tsp. baking powder
3 tbsp. milk
salt
1-2 tsp. powder sugar
cherries
whipping cream
dark chocolate squares
Directions:
Directions:
Combine eggs, sugar, and vanilla sugar in the mixer.
Beat for exactly 3 minutes. (30 seconds per egg)
Combine flour, baking powder, and a touch of salt.
Mix mixtures together and blend.
*The cake should swirl with chocolate and vanilla.
Place 1/2 of the mixture on top of a cookie sheet lined with parchment paper.
Return the mixing bowl to the mixer.
Add cocoa and milk to the remaining mix.
Drop the cocoa batter on the cookie sheet.
Lightly spread the batter creating a swirl of chocolate and vanilla mixture.
Add frozen cherries to the batter. (2 inches apart - 4 to 5 rows of cherries)
Place in 340º oven and back for 25-30 minutes.
Remove from oven and let cool.
Whip the whipping cream until fluffy.
Add 1-2 tsp. of powder sugar
Place plastic wrap over the top and place the tray in the freezer until the whipped cream is frozen,
Melt dark chocolate squares in the microwave. (mixing occasionally)
Remove cookie tray from the freezer.
Spread or drizzle chocolate on top of the whipped cream.
Please note: The entire top will not be covered with chocolate. Some of the cream will be visible.
Return to the freezer for 30 minutes.
Cut into 2x2 inch squares and place in freezable containers.
Remove 30 minutes before serving.
Personal Notes:
Personal Notes:
This is a delicious dessert that my mother-in-law taught me how to make. It normally is served with tea or coffee. It reminds my family of Oma and Germany when I make it.

 

 

 

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