Five Olympic Rings To Rule Them All: The Pôt Calling The Kettle Black Forest

August 14 , 2016 by: Amber Trudeau Cake, Cookies

Yeah! A reason to use the madeleines tin I bought last year! I was really into making them when I first bought it (I think in the first week I owned it, I made madeleines like four times). Then I basically forgot about it, and have now opted to allow it a resurgence so that I could combine Germany and France into one delicious cake/cookie (really madeleines are cake, delicious delicious bites of mini French cakes. However, I find they’re falsely advertised as cookies, so don’t say you weren’t warned. Depending on your dessert preferences, this may mean you’re pleasantly surprised or not-so-pleasantly horrified).

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If you were lost in the real Black Forest these probably won’t help you find your way out. Probably (they might have magical mystical properties that even I’m not aware of. Who can say? 😉 ). However, if you had a plate stacked high with these, who cares how long your stuck in there? Also, they would most definitely help you make friends with all the animals of the forest, and when isn’t it helpful to have a tiger on your side? Worried about that job interview? Who’s going to be brave enough to risk pissing off someone who shows up with a tiger in tow? Just sayin’. I guess the only time I could think of where it wouldn’t be helpful would be if dinosaurs repopulated the earth. I think if a T-Rex decides to attack you, a tiger just ain’t going to cut it. At that point though, I think you have bigger things to worry about then how useful your human-tiger relationship is. It also maybe wouldn’t be helpful if you were asked to babysit a baby and/or small children. Definitely a strong possibility of some serious carnage happening. But really, at the end of the day, I just want to be a bad ass who walks around with a tiger at my side “Who this? Oh, this is just Sasha, my tiger companion”, and then I would yawn in boredom to show how unphased I am by the whole thing.

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Well, I’m making it short and sweet this week folks (channeling of 90 year old man? Check and double check) so I’ll now let you get back to your regularly scheduled programming, which may or may not include the watching of some Olympic events. If it doesn’t include it, what better way to spend your Sunday afternoon then half-assedly supporting the Olympics by baking these cookies? Next Olympic event? Cookie eating contest. I bestow upon you the gold medal 😉 .

Black Forest Cake Madeleines

Yield: 2 dozen cookies

Ingredients

  • 4 Egg replacer
  • 2/3 cup cane sugar
  • 1/2 teaspoon salt
  • 4 tablespoons Kirsch
  • 1 tablespoon raspberry liqueur
  • 2 teaspoon vanilla extract
  • 1 cup pastry flour
  • ½ cup cocoa powder
  • 1/2 cup vegan butter, melted and cooled
  • ¼ cup chocolate chips, melted
  • 1 can cherry pie filing
  • 1-2 tablespoon raspberry liqueur
  • 1-2 tablespoon Kirsch
  • ½ cup chocolate chips
  • 1 tablespoon coconut oil
  • 1/3 cup toasted coconut

Directions

  1. Preheat oven to 350 degrees. Lightly grease madeleine pan (or mini muffin pan if using). If using a cooking spray, I would highly recommend holding the can about a foot away from the pan when spraying, you don’t want to over saturate the cookie moulds. Dust the moulds with flour, tilting the pan to coat the surfaces evenly (if you failed to hold your cooking spray at a bit of a distance from the tin, you will notice a certain amount of undesirable flour clumping at this point).  Turn pan upside down, tap to discard additional flour.
  2. In a small to medium sized bowl, combine the egg replacer, sugar, and salt. With an electric mixer, beat on medium high speed for about 5 minutes, or until mixture thickens ever so slightly. Beat in the Kirsch, raspberry liqueur and vanilla extract. Sprinkle the flour and cocoa powder over the wet ingredients and mix in by hand with a spoon, or on very low speed.
  3. Using a rubber spatula or mixing spoon, fold in half of the melted butter until just blended, then fold in the remaining butter.
  4. In a small bowl, mix raspberry liqueur and kirsch into cherry pie filling (to taste, although you don’t want it to get too liquidy, so don’t go too crazy).
  5. Fill each of 24 molds just under half full (enough to cover the bottom at the very least, so about a teaspoon or less – but don’t fill it yet!). Place one cherry from your cherry pie mixture in the center of each cookie. Spoon remaining batter over the top, covering the cherry. The mould should be filled pretty much to the top at this point.
  6. Bake the cookies until the top springs back when lightly touched, 10-12 minutes. The very edges should be just barely starting to brown/ set.
  7. Remove the pan from the oven and allow to cool for about 10-15 minutes before removing madeleines and allowing to completely cool on a wire rack.
  8. Once cookies are completely cooled you can coat them in chocolate and toasted coconut if desired. To coat: Melt 1 tablespoon coconut oil (or butter) with 1/2 cup chocolate chips in the microwave for 30-45 seconds, remove and stir until chocolate has completely melted. Dip ends of madeleines in the melted chocolate then dip/ roll in toasted coconut. To avoid smudging the chocolate, I stood my madeleines up by wedging the bottoms into my wire cooling rack. Obviously this isn’t necessary, but they’ll probably look a little nicer. Alternatively, lay them out on a parchment or wax paper lined baking sheet.
  9. Allow chocolate to solidify and enjoy! I found these tasted better at room temperature, and from my readings online, you should apparently consume them within a couple of days because they stop being as good after that. Unfortunately, that’s something I cannot comment on because they didn’t last that long 🙂 .

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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

Have a challenge for me? Send me a note:

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