Saturday, June 12, 2010
Gooey Black Forest Bars
What happens when you try to bake with a headache? Well, gooey treats of course!
I had intended to make a bar cookie, with a crispy bottom but I was tired, and accidentally added 2 eggs instead of 1 egg yolk. Grrr...I realized right away what I had done, but couldn't do anything about it. So, I decided to go with it and see what would happen. And what did happen?
Wonderfully gooey black forest bars - like gooey sticky cake in bar form. The bottom is an almond flavored shortcake, soaked in sweetened condensed milk and baked until it is carmelized and sticky. It is topped with sweet-tart dried cherries and tender chocolate crumble.
1 1/4 cup GF flour
1/2 cup almond meal
1/2 t baking powder
1/2 t kosher salt
1/3 cup brown sugar
1/4 cup white sugar
1/2 cup butter
1 t almond extract
Mix flour and almond meal baking powder and salt and set aside. Cream sugar and butter. Add eggs one at a time, and mix until well blended. Add almond extract. Pat into a parchment lined 9 x 13 pan and bake at 350 for 20 minutes until light golden brown.
1/4 cup cocoa powder
1/3 cup GF flour
1/2 cup sugar
2 T butter, softened
3 oz chopped dark chocolate (I used 54% dark), melted and cooled to room temperature.
Mix to together cocoa, flour and sugar. Cut in butter. Stir in melted chocolate and set aside.
1 can sweetened condensed milk
Mix condensed milk and egg and set aside.
After baking the base layer, pour on the filling, taking care to distribute evenly. Sprinkle on 1/2 cup of dried cherries. Place the crumble on in marble sized chunks (approximately).
Bake for 20-30 minutes at 350 until the bottom is golden and carmelized. Cool completely and cut into squares.