Black Forest Flourless Brownie Cookies
These indulgent, gluten-free cookies are a delicious take on the classic Black Forest gateau, with fudgy flourless chocolate cookies, vanilla whipped cream, and a luscious cherry filling. Luxurious and easy to assemble!
Prep Time: 45 mins
Cook Time: 8 mins
Chill Time: 36 mins
Total Time: 1 hr 29 mins
Servings: 8 sandwich cookies
Ingredients:
Cherry Filling:
300 g (10 ½ oz) halved pitted cherries (fresh or frozen)
50 g (¼ cup) caster/superfine or granulated sugar
1 ½ tbsp lemon juice
8 g (1 tbsp) cornstarch (or cornflour)
Flourless Brownie Cookies:
150 g (5 ¼ oz) dark chocolate (60-70% cocoa solids), chopped
70 g (½ stick + 1 tbsp) unsalted butter
150 g (¾ cup) caster/superfine or granulated sugar
2 large eggs (room temperature)
30 g (⅓ cup) Dutch processed cocoa powder
¼ tsp salt
Vanilla Whipped Cream:
230 g (1 cup) double or heavy cream (cold from the fridge)
30-40 g (¼-⅓ cup) powdered/icing sugar
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Instructions:
Cherry Filling:
In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium-high heat until cherries are soft and have released juices.
Mix a few tablespoons of the juices with cornstarch to form a slurry, then add back to the cherry mixture. Cook until it boils and thickens (about 1 minute).
If needed, strain the cherries, return the thickened juices to the pan, and cook until desired consistency.
Cool the cherry filling by placing the saucepan in a water bath (ice optional), and refrigerate for 30 minutes.
Flourless Brownie Cookies: Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper.
Melt the chocolate and butter in a heatproof bowl until smooth, and set aside to cool.
Whisk together sugar and eggs until pale and fluffy (tripled in volume).
Pour in the warm chocolate mixture, whisking until combined. Sift in cocoa powder and salt, then mix until smooth.
Chill the batter in the fridge for 6-8 minutes to slightly thicken.
Scoop 16 cookies (using 2 tbsp each) onto the baking sheets, leaving space between them. Bake for 8-9 minutes until puffed and cracked.
Allow the cookies to cool on the sheet for 10 minutes, then transfer to a wire rack.
Vanilla Whipped Cream: Whip the cold cream, powdered sugar, and vanilla until soft peaks form. Transfer to a piping bag with a star nozzle.
Assembling the Black Forest Cookies: Pipe whipped cream on the bottom of a cooled cookie. Spoon a generous amount of cherry filling over the cream. Top with another cookie to form a sandwich. Serve with any extra cream and cherry filling, or enjoy as open-faced cookies!
Storage: Keep the cookies in an airtight container in the fridge for 3-4 days.
