Baked Black Forest Cookie Dough with Spiked Cherry Compote
By OcadoLife
Published on 10 December 2025
Served straight from the oven and irresistibly gooey, this Baked Black Forest Cookie Dough with Spiked Cherry Compote is a glorious laced chocolate-cherry mash-up. It was created by George Hepher – founder of online treats shop George’s Bakery and author of Comfort Bakes. For more of George’s retro-style puds with a twist, search for Choc-orange Rice Puds and Cornflake Queen of Puddings online.
Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 110g unsalted butter, softened, plus extra for the skillet or dish
- 60g caster sugar, plus 2 tbsp
- 70g light brown sugar
- 2 medium egg yolks
- 130g plain flour
- ½ tsp baking powder
- ½ tsp salt
- 2 drops almond extract
- 50g chocolate chips
- 30g almonds, chopped
- 100g frozen Black Forest fruits
- 100g frozen pitted cherries
- 2 tbsp lemon juice
- 4 tbsp cherry brandy liqueur
- 6 scoops ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm ovenproof skillet or dish. In a mixing bowl, use an electric whisk or wooden spoon to cream together the butter, 60g caster sugar and light brown sugar, until pale and fluffy.Step 2
Add the yolks, flour, baking powder, salt and almond extract; mix to form a dough. Add the chocolate chips and chopped almonds; mix again.Step 3
Spoon the cookie dough into the skillet or dish; smooth the surface. Push the frozen forest fruits into the dough, then bake for 15-18 mins or until golden.Step 4
Meanwhile, to make the compote, combine the cherries, remaining 2 tbsp caster sugar and the lemon juice in a pan over medium heat. Cook for around 10 mins or until syrupy. Increase the heat to high, add 3 tbsp cherry brandy and bubble for 1 min. Turn off the heat and stir in the remaining 1 tbsp cherry brandy.Step 5
Remove the cookie dough from the oven and pour over the cherry compote. Serve with your favourite ice cream, if you like.