Historians say that the famous German dessert, the Schwarzwald cake, dates back to the 16th century. About that time when chocolate starts fighting for its place under the sun on the European continent- and became part of the recipes from that time. The name of this cake reminds us of a dark and mysterious region in Germany that is called the Black Forest (Schwarzwald). As the blend of chocolate, cherries, and cream is a real heaven for the palate, it is no wonder that this cake has become famous around the world.
Today, for those who adore pancakes (which is probably everyone), and for those who hate to bake cake layers (and that is probably many) we bring you a different way of organizing the same tastes: pancakes instead of cake.
150 g of flour
50 g of cocoa powder
A pinch of salt
50 g of sugar
300 ml of Moja Kravica milk
50 g melted Moja Kravica butter + and some more for frying pancakes
50 g of melted baking chocolate or dark chocolate
250 ml of Moja Kravica Kuhinjica whipping cream
250-300 g of frozen sour cherries
50 g of sugar
30 ml of water or cherry liqueur
Decorate as you wish: powdered sugar, fresh cherries, grated chocolate
Mix the flour, cocoa and salt in a bowl. In a separate bowl, blend the eggs, sugar, milk, butter and chocolate. Then add the dry ingredients and whisk well with an electric mixer. The mixture should be just a bit more thicker than the mixture for classic pancakes. If it’s too thick, you can dilute with a little water. Heat the butter than fry the pancakes as usual
Put the cherries in a small pan with sugar and cherry liqueur (or water) and heat until the sugar melts. Use a mixing spoon to break the cherries into smaller pieces. Cook for several minutes until the liquid subsides a little and become thicker. Drain it and then separate the syrup from the sour cherries.
Prepare the Moja Kravica Kuhinjica whipping cream following the instructions on the packaging. Coat the pancakes with cream-filling, put the sour cherries and top with a little bit of syrup. Roll the pancakes into a wrap or fold them in half, then decorate and serve
ADVICE: The best way to whip the whipping cream is when it is cool. It should be whisked for about 3-4 minutes so make sure you don’t overdo it! If you like the cream to be sweeter- you can add powdered sugar.