Black Forest

By Christy Amular - February 15, 2012

I wonder if you have tried the Black Forest Frozen Dessert recipe I included in my valentine newsletter? If you haven't  yet, well this is how it looks. I used the brown sugar brownie recipe for the cake base. White sugar is white death and I try to avoid it every chance I get. The result is a mildly sweet cake spiked with the flavors or rum and cherries. 

No need to use a fancy silicon heart shaped cake mold or anything to make this cake. A  regular springform mini cake pan would work pretty well.

Have a sweet day!

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  1. brown sugar is definitely yummier and this cake looks amazing!!

  2. I'll second the sugar choice! Have you ever tried Muscovado sugar? It has such a lovely taste, far better (in my opinion) than that of white sugar (I think cakes turn out better with it; so much more flavourful).
    Why is it that in the modern world we would strip basic elements of food of their essence - especially since their essence, like whole wheat - is not only tasty, but healthy, too? This is related, too, to modern ideas, processed to a point where the wholesome part is sometimes lost. (Which isn't to say that there aren't many lovely modern things - like this sweet internet post!)
    What a beautiful mini cake you have pictured here, Bon apetit! ^_^


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