Chocolate Drizzle in the Black Forest

The hills were alive with the sound of cattle bells and gradual butterflies in my stomach as we ascended to the top of the Belchen mountain by cable car. Somehow I can’t get over my fear of heights but the views from the top made the ride worthwhile. The Belchen is the third highest mountain in the Black Forest (1414m) just south of Freiburg, its Capital.

Belchen mountains Black Forest Germany

The hills are alive with the sound of cattle bells and butterflies

Couldn’t you just imagine Julie Andrews running towards you in her pinafore, beckoning you to join in song? Are you ready? If you’re a fan of The Sound of Music like myself, you’ll love this page of trivia about the film.

Black Forest Mountains Germany

Climb Ev’ry Mountain…

Back down to ground level, the girls were dying to go boating on the Titisee lake, which is about 850m above sea level.  Thank Goodness they’re not quite Sixteen Going on Seventeen yet. A pedalo for four did us quite nicely, thank you, as the rain drizzled on us. Pity it wasn’t chocolate drizzle.

Boating on Lake Titisee Black Forest Germany - great for family holidays

A trip to Furtwangen was a must on this short trip, as it’s famous for its cuckoo clocks. At the Deutsches Uhrenmuseum (German Clock Museum), I’ve never seen so many of them in one place, from the traditional to more contemporary designs. Schönwald, a tiny town next door, is said to be the birthplace of the cuckoo clock, where Franz Anton Ketterer thought of combining a clock with bellows at the beginning of the 18th Century.

German cuckoo clocks museum Black Forest

Time to say, Oh, cuckoo!

Our girls thought the highlight of the trip was the nature walk at Triberg, up to the Gutach waterfall – the highest waterfall in Germany – which cascades over 160m through the forest. Many royal and celebrity guests have visited the falls, including Ernest Hemingway in August 1922. Our favourite celebrities were the swooping nutcracker birds and the cheeky squirrels, as they fought over the allocated bags of monkey nuts.

Triberg waterfalls Black Forest Germany

Triberg Waterfalls, Black Forest

On our return home, my petite Lucie turned 11 years old and another couple of shoe sizes bigger in the last month. You think I’m joking? At this rate, she’s going to tower above me in no time.  The request for her birthday cake was simple: chocolate cake!  I’d already made a wickedly rich chocolate cake by Patrick Roger this Easter but Lucielocks quite rightly asked to try something different.

It didn’t take long to find a perfect chocolate bundt cake recipe from Jamie Schler’s blog, Life’s A Feast.  I loved the shape of this Bundt cake and simply drizzled it with plenty of chocolate ganache (recipe below) and melted white chocolate, one of Lucie’s favourite sweet things.  With chocolate macarons on the side, bien sûr.  Which reminds me of another of Maria’s songs, “I Have Confidence” – which is basically the main ingredient needed for macaron-making, n’est-ce pas?

As this cake was made for a children’s party, I omitted the cinnamon but if you’re including it, I would also suggest adding a good pinch of cinnamon to the chocolate drizzle, as well as a pinch of freshly grated nutmeg. Lucie doesn’t like cherries (I know, I know – scream!) so there’s not a cherry in sight, but to make a Black Forest version, I suggest adding 100g of dried cherries (even better, soaked in Kirsch) to the dough before baking and serve with plenty of cherries and whipped cream on the side.

Chocolate Ganache Drizzle

100g dark chocolate (at least 64% cacao), especially for pâtisserie
100g good quality milk chocolate
300g single cream
1 sachet (7g) vanilla sugar

Break the chocolate into pieces. Gently heat the cream in a saucepan, adding the vanilla sugar and chocolate pieces.  Heat over low heat until the chocolate has melted, then stir with a wooden spoon to make a beautifully glossy, even sauce to drizzle over your cakes and ice cream.

So Long, Farewell, auf wiedersehen to you, the holidays. The French schools return next week for la rentrée so, before we’re back to routine, I’ll try to upload the latest photos. I forgot to post this before leaving for Italy last week.  If anyone follows me on TwitterInstagram or Facebook, you may know that I can’t sit down for long before my back seizes up, so my computer and travel visits are kind of short these days. So, here’s the second part of our Black Forest jaunt before I turned into a chair!

Holidays: one of My Favourite Things – along with chocolate, macarons, strawberries, bubbly and brown paper packages tied up with string. What’s yours?

Prost! Cheers!

Black Forest Chocolate Cream Desserts – and a Trip to Germany

Do you really think a sweet tooth determines our family holiday destinations? Well, perhaps it does. It has been 30 years since I last visited Germany and the same, ridiculous amount of time since I practised my rusty high school German. Mein Deutsch ist nicht gut!  It was high time to visit.

We headed to the medieval town of Staufen, south of the Black Forest, a jewel nestled in between lush mountaineous forests, vines, cafés and bakeries.

What amazed us most about the region, is how clean and tidy the towns are. Everything is immaculate, even down to the neat stacks of wood piled outside geranium window-boxed freshly painted houses. It’s also the first time I’ve seen kids paddling about in the gutters! (Well, one of them was mine – was ist das?) The Germans seem particularly eco-friendly: bikes are the norm, an impressive amount of houses have flashy solar panels and their signposting is nothing short of perfection.

We stayed at the Gasthaus Krone (meaning ‘crown’), which is an excellent address in Staufen – including their Michelin ‘Bib Gourmand’ restaurant. Luckily the friendly owner spoke some French, since my painful phrases embarrassingly resembled a mix of German vocabulary, French grammar and stuttering English fillers-in. I am determined to return after doing some homework next time, but at least communication through food is easier!

Meandering down the main cobbled street, serenaded by a solo oboist trying to compete with the local brass quintet oompa-ing around the fountain, the castle ruins and vineyards majestically tower over the local wineries. The city crest is a shield with 3 wine glasses so when in Staufen, it would be rude not to taste; their welcoming barrels proudly strut their tasting offerings.

This is what holidays are made of: sitting back, people-watching, contemplating family postcards, nibbling on a salted bretzel and sipping at the local traditional grape varieties – including the oldest, Gutedel. Personally, I preferred the dry Muscat for white wines but their red wines shone high above the rest with some stunning Pinot Noirs, bursting with jam-like cherry fruits.

Staufen Castle, although now a ruin (built in 850), can be visited to admire the breathtaking vista of the Black Forest and Rhine Valley. Looking out the arched window, we’re reminded by such an enormous tree that we’re in black cherry country.

After such a climb during the heatwave, it was time to follow the tempting signs dotted around the town to the nearest cake shop. It didn’t take us long to discover the Café Decker, undoubtedly the best cake shop and tea salon in Staufen. It was so decadently, deliciously decked in cakes that we admittedly returned three times.

Black Forest Cakes, küchen, more chocolate cakes, redcurrant meringue pies and macarons were just some of the treats that would make anyone go off their sweet trolley. I think I put on three kilos during the week!  So, switching to ice cream seemed a lighter idea: wouah! Teasingly steeped in Kirsch liqueur, it made an ideal excuse for an afternoon nap by the snoring river.

Back home, the Schwartzwald German trip provided inspiration for these gluten free Black Forest No Bake Cream Desserts back home: ideal for using up egg yolks and for serving with your chocolate macarons.  What’s more, it’s holiday style: quick, easy, tasty and no bake!

Black Forest chocolate cream desserts

Black Forest Chocolate Cream Desserts

Serves 8 (mini pots) or 4 (in wine glasses)

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Chilling Time: 2 hours

1 gelatine sheet (@2 g)
200ml whole milk
300ml single cream
3 egg yolks
50g sugar
150g dark cooking chocolate, broken into small chunks
1 tbsp Kirsch liqueur (optional)
16 fresh cherries (or Griottine cherries, soaked in Kirsch)

1. Soak the gelatine in cold water. Meanwhile break up the chocolate into pieces in a large bowl. In a saucepan, boil the milk and cream.

2. In another bowl, whisk together the yolks and sugar until light and creamy. Pour over the hot milky cream, mix and transfer back to the saucepan.

3. Whisk vigorously over a medium heat until the cream thickens. Take off the heat then pour over half of this hot cream on to the chocolate. Stir until the chocolate melts, add Kirsch (if using), the gelatine (squeezed of any excess water) and then whisk in the rest of the hot cream.

4. Transfer to 8 mini serving dishes (or 4 if you’re greedy like us), cool and chill for at least an hour. Decorate with fresh dark cherries and/or Griottine cherries soaked in Kirsch and a scoosh of Chantilly cream*. (Or why not roast cherries with a splash of Kirsch as Jamie Schler does at Life’s a Feast?)

If you have a siphon, fill it up half way with chilled cream (no less than 30% fat) and splash in a couple of tablespoons of Kirsch or cherry syrup, fit with the gas canister, shake and chill for a few minutes. Instant, homemade lighter-than-light cream!

Black Forest chocolate cream desserts

Guten Appetit!

 

Food Writer Friday, Lemon Ice Cream and the Orgasmic Chef

This time last year I had a wonderful surprise on my return from holiday. Maureen, aka The Orgasmic Chef, was cheering and doing the macaron dance with her chocolate macarons. She’d perfected making them from the book. It was one of these proud, Auntie Mac Jill moments to hear that she’d made picture perfect macarons and they were delicious to boot (or should I say, foot?)

Today, she came up trumps and surprised me again with her other dynamic project as a natural interviewer for Food Writer Friday and I’ve made a creamy lemon ice cream for her.

Creamy Lemon ice cream

Melting fast in this Parisian heat!

Lemon Ice Cream (Egg Yolk Recipe)

Serves: 6
Ingredients
300ml whole milk
200ml whipping cream
zest of 2 lemons (untreated)
100g caster sugar
8 egg yolks (organic)
1 tbsp dried milk
1 tbsp Limoncello
few drops of yellow food colouring (optional)

Instructions

  1. Cool a bowl in the fridge until step 5.
  2. In a medium saucepan, heat together the milk and cream with the lemon zest and yellow colouring, if using.
  3. In a separate bowl, whisk together the sugar, dried milk and yolks until pale and creamy.
  4. Pour the warmed cream over the mix and return to the pan over a medium heat, whisking constantly until the cream thickens. It’s ready when it can coat a spoon.
  5. Pour the mixture into the cooled bowl and leave to cool in the fridge for at least a couple of hours.
  6. Once chilled, transfer the mixture to an ice cream maker and churn until ready. Spoon in to an ice cream carton and freeze for at least a couple of hours.

Quick! Head on over to read the interview before this ice cream completely melts!

That’s the yolk recipe but the really fun part is my interview with Maureen (The Orgasmic Chef herself!) over at Food Writer Friday.


More egg yolk recipes on the Bonus Recipe Index