Retro Black Forest traybake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Retro Black Forest traybake By You Magazine - December 23, 2018 Capture the traditional flavours of chocolate and cherry in this rich Black Forest traybake. For added wow-factor, our version includes nuggets of chopped-up Toblerone – the only decision you need to make is whether to go for the dark, milk or white chocolate version. And don’t forget the retro glace cherries dotted across the top! Chris Alack MAKES 1 TRAY FOR SLICING unsalted butter for greasing 75g cocoa powder ¾ tsp bicarbonate of soda 4 medium eggs 370g light muscovado sugar 185ml groundnut or vegetable oil 200g self-raising flour sifted ON TOP 150g dark chocolate (about 50 per cent cocoa) 2 tbsp golden syrup 2 tbsp whipping cream 100g sliced or chopped Toblerone (a mixture of flavours if you like) 75g glacé cherries halved 1. Preheat the oven to 180C/160C fan/gas 4. Butter a 30cm x 23cm traybake tin, 4cm deep. Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Whisk together the eggs, sugar and oil in a large bowl, then fold in the flour followed by the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted at the centre comes out clean. Run a knife around the edge of the cake and leave to cool in the tin. 2. For the topping, gently melt the chocolate with the syrup and cream in a bowl set over a pan containing a little simmering water, whisking until glossy and smooth. Drizzle this icing over the cake, scatter over the Toblerone and dot the cherries here and there across the top. Set aside to harden for a couple of hours before cutting into squares (about 20 medium). They will keep well in an airtight container for several days. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved