-
-
Add this recipe to your binder
This recipe is in your binder
-
Black Forest wreath recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
14 ratings
No festive celebration is complete without a show-stopping dessert and this Black Forest wreath is a centrepiece that's sure to impress. Crisp, chewy meringue is drizzled with dark chocolate, a fruity compote and scattered with caramelised nuts and chocolate curls. What's more, this dessert is gluten-free, so there's no need to miss out on a delicious pud this Christmas. See method
Ingredients
- 6 egg whites
- 350g caster sugar
- 2 tsp cornflour
- 2 tsp white wine vinegar
- 100g dark chocolate, melted and cooled slightly (see tip)
For the compote and toppings
- 50g white chocolate, melted
- 100ml orange juice
- 1 tsp cornflour
- 100g caster sugar
- 200g fresh or frozen pitted cherries
- pinch ground cinnamon
- pinch ground cloves
- 300ml double cream, whipped to soft peaks
- 50g Tesco Finest mixed nuts, roughly chopped
Each serving contains
-
Energy
1850kj
441kcal
22%
-
Fat
22g
31%
-
Saturates
12g
62%
-
Sugars
59g
66%
-
Salt
0.5g
9%
of the reference intake
Carbohydrate 60.7g
Protein 4g
Fibre 0.9g
Method
- Preheat the oven to gas 1, 140°C, fan 120°C. Line a baking tray with nonstick baking paper and mark out a circle measuring 25cm in diameter in the middle.
- Whisk the egg whites into stiff peaks, then add the sugar a tbsp at a time, until the meringue is shiny and stiff. Sift in the cornflour and pour over the vinegar, then whisk gently to combine. Whip until the meringue forms stiff peaks.
- Gently drizzle over 1 tbsp of the cooled dark chocolate. Don’t stir it in with the meringue as you want a marbled effect. Spoon large, equal dollops of the meringue mix around the circle to form a wreath shape. Bake for 1½ hours, until it comes away from the paper easily. Leave to cool. It can be stored in an airtight container for up to 2 days.
- Meanwhile, pour the remaining melted dark chocolate onto a baking sheet and spread evenly with a palette knife. Chill for 10-20 mins, until set but not hard. On a separate baking sheet, repeat with the white chocolate.
- To make the compote, put the orange juice, cornflour, caster sugar, cherries and spices in a saucepan and bring to the boil. Turn down the heat and cook for 10 mins, stirring occasionally, until thick. Leave to cool.
- Remove both trays of chocolate from the fridge. To make the chocolate curls, carefully drag a large knife across the surface of the chocolate at a 90° angle so it scrapes off a thin curl. Transfer to a tray. Repeat with the remaining white and dark chocolate, and store in the fridge.
- To serve, spoon the whipped cream over the wreath. Drizzle over the cooled compote and scatter over the chocolate curls and nuts.
Tip: A good way of melting chocolate is to put it in a heatproof bowl over a pan of just simmering water. Heat until melted, stirring occasionally.
See more Adventurous Christmas baking ideas