Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Decadent Black Forest Dessert for Two
Prep Time: 10 minutes, plus time to churn ice cream
cook time: 12 minutes
yield: 2 servings
I adore my toaster oven! I often use it to make simple desserts like this. simple vanilla ice cream
½ cup heavy cream cup unsweetened cashew milk
1 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener , or more as desired
Seeds scraped from 1 vanilla bean , or 1 teaspoon vanilla extract
1 Pinch of fine sea salt cake
¼ cup blanched almond flour
1tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder Pinch of fine sea salt
2 tablespoons melted ghee or unsalted butter , plus extra for greasing the pans
1 large egg
teaspoon cherry extract cherry glaze
3 tablespoons unsalted butter 1½ tablespoons Swerve confectioners’-style sweetener or equivalent amount of powdered stevia or erythritol 1 to 2 teaspoons cherry extract special equipment
Ice cream maker
To make the ice cream, place all the ingredients for the ice cream in a blender and puree for 1 minute or until frothy. Place in an ice cream maker and churn according to the manufacturer’s directions. Transfer the ice cream to an airtight container and place in the freezer while you make the cake and glaze. To make the cakes, preheat the oven or toaster oven to 325°F. Grease 2 wells of a standard-size muffin pan or two 4-ounce ramekins.
Place the almond flour, powdered sweetener , cocoa powder, baking powder, and salt in a medium-sized bowl and stir to combine well. Add the melted ghee, egg, cherry extract, and liquid sweetener and stir until well combined. Pour into the prepared pan and bake for 10 to 13 minutes, until a toothpick inserted in the middle of a cake comes out clean. Let cool in the pan.
While the cake is baking, make the cherry glaze: Place the butter in a saucepan over medium-high heat. Stirring often, heat until the butter foams up and brown flecks appear. Remove from the heat and allow to cool a bit. Add the sweetener and 1 teaspoon of cherry extract to the browned butter . Taste and add more sweetener or extract, if desired.
To assemble the dessert, remove the ice cream from the freezer. Slice a cake into 4 wedges and arrange them in a serving bowl. Scoop half of the ice cream into the bowl, then drizzle half of the cherry glaze over the ice cream. Repeat with the other cake and remaining ice cream and glaze.