Black Forest Cherry Crumble
LINDT Excellence 70%
45-60 minutes

Spoil your guests with this fruity delight of cherries and delicious brownies.

  • 200g LINDT Excellence 70%
  • 150g sugar
  • 150g butter (unsalted)
  • 4 eggs
  • 80g flour
  • 1 teaspoon baking powder
  • 250ml cherry juice
  • 1 cinnamon stick
  • Seeds of 1 vanilla pod
  • ½ chilli pod, seeds removed
  • 50g sugar
  • 1 teaspoon cornstarch
  • 400g jar of cherries, pitted
  • 300ml cream
  • 50g sugar
  • 3-4 tablespoons Kirsch

Preheat oven

Preheat oven to 160˚C. Place the chocolate, butter and sugar in a bain-marie and melt together. Remove the bowl, and then stir the eggs, one at a time, into the chocolate mixture. Mix in the flour and baking powder. Pour the mixture into a baking tray, ca 30 x 40cm, lined with baking paper, and bake for about 30 minutes. Allow to cool before breaking into small pieces.


Slowly bring

Slowly bring to the boil the cherry juice with the spices and sugar. Add in the cornstarch, dissolved in some cold water, to bind the juice. Put the cherries into the sauce. Allow the mixture to cool and then pour into glasses. Spread ⅔ of the brownie pieces over the mixture.


Whip the cream

Whip the cream and sugar till firm, and mix in the Kirsch. Put the whipped cream mixture into the glasses and spread the rest of the brownies over it.