Swiss Chocolate Cherry Kuchen Recipes

SWISS CHERRY DESSERT

Steps:

• In a medium skillet, melt 2 tablespoons butter. Add bread cubes; cook and stir until browned. Remove from the heat; set aside. Drain syrup from cherries into a medium saucepan. Add cornstarch, sugar, extracts and remaining butter; bring to a boil. Boil and stir for 2 minutes. Remove from the heat; cool slightly. Stir in cherries. Divided bread cubes among two serving dishes; top with the cherry mixture. Garnish with whipped cream and mint if desired.

CHERRY KUCHEN

Steps:

• Mix the first six ingredients together to make a batter.
• Pour most of the batter into the bottom of a greased 9x13-inch pan.
• Pour can of pie filling on top.
• Glop the rest of the batter on top of the filling.
• Bake at 350 degrees for 40 minutes.
• Enjoy!

SWISS CHOCOLATE CHERRY KUCHEN

Steps:

• Place butter and chocolate in medium bowl or glass measure; cover, melt in microwave oven 2 to 3 minutes until chocolate is melted.
• Mix well.
• Beat sugar gradually into eggs until fluffy.
• Beat in chocolate mixture.
• Mix and sift dry ingredients, add to chocolate egg mixture, beat well.
• Stir well drained cherries and vanilla into batter.
• Mix well.
• Divide batter evenly between 2 well sprayed 9 inch layer cake pans.
• Cover with wax paper.
• Cook 1 layer in 350F preheated oven 9 to 10 minutes, turning dish a quarter turn every 2 minutes.
• Let stand 10 minutes before turning out.
• Repeat with second layer.
• When cold, decorate each layer with whipped cream; cut in wedges to serve.

CHOCOLATE SWISS ROLL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
• Sift flour, cocoa, salt, and baking soda together in a medium bowl.
• Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
• Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
• Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.