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Baked Black Forest Cookie Dough with Spiked Cherry Compote

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Remove the cookie dough from the oven and pour over the cherry compote. Serve with your favourite ice cream, if you like.