Swartwoudkoek

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Die tradisionele Swartwoudkoek bestaan uit lae sjokoladekoek wat met kersiebrandewyn deurweek is met lae suur kersies en geklopte room tussenin en bo-op sjokoladeskaafsels. Die koek is nie vernoem na die Swart Woud in die suidweste van Duitsland nie maar eerder na die Schwarzwälder Kirschwasser (kersiebrandewyn). Dit het ʼn kenmerkende geur wat van die kersiepitte afkomstig is.

Hierdie is die kitsweergawe van hierdie heerlike nagereg wat in terracottapotte op ʼn ketelbraaier gekook word, een vir elke persoon wat stellig in almal se smaak sal val. Laat die alkohol weg vir die kinders.

Ingredients:

1 chocolate cake mix (650g) (You will need whatever the box says for making the cake: eggs, vegetable oil, coffee, etc.)

1 can (425g) black cherries in syrup

250ml whipping cream

1 – 2 tablespoons Kirsch (optional)

Chocolate to shave over the top (optional)

Method:

Make the chocolate cake batter as per the instructions on the packet. Strain the cherry juice into a bowl and add the Kirsch, if using. Whip the cream until thick and refrigerate until ready to use.

Soak the terracotta pots in water before using so as not to crack the pots on the heat. Line with parchment paper – a circle for the bottom and a sleeve around the sides. Spray with silicon spray as well.

Divide the chocolate cake batter between the six pots. Push cherries into each, leaving six for decorating the top when they are done. Place the pots into a heated kettle braai and cook for 12 – 15 minutes until cooked. Push a skewer several times into each of them to make holes and pour over the sauce while they are still hot. Allow the cakes to cool and then decorate with whipped cream, the saved cherries and shaved chocolate before serving.

Serves 6.