Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

© NGV mbH, Photo: TLC Fotostudio
Hello, this is a CookingPilot recipe!
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Black Forest dessert

MC connect
6 glasses
Average difficulty
Ready in: 1:00 h
Preparation time: 30 min.
Created on: 29.11.2018



  • 100 g cherries from a jar
  • 1 orange (juice)
  • 30 g sugar
  • 2 tsp cornflour


  • 40 g dark chocolate
  • 30 ml cream (30% fat)
  • 50 ml espresso
  • 20 g sugar
  • 10 g cocoa
  • 15 g butter
  • 1 big pinch of vanilla pulp


  • 350 ml cream (30% fat)
  • 1 untreated orange (zest)
  • 70 g sugar
  • 180 g mascarpone (40% fat)
  • 30 ml orange juice
  • ½ vanilla pod (pulp)


  • 1 tbsp flaked almonds


Per glass:

  • calorific value
    1926 kj / 460 kcal
  • protein: 7 g
  • carbohydrates: 32 g
  • fat: 35 g
Preparation time
30 min.
Ready in
1:00 h
  1. To make the compote, drain the cherries and reserve the juice. Squeeze the orange and, if necessary, make up to a total of 100 ml liquid using the reserved cherry juice.
  2. Put the cherries, orange juice, sugar and cornflour into the blender jug and, with the measuring beaker in place, mix with the reverse button/5 seconds/speed setting 2. Then, with the measuring beaker in place, boil everything with the reverse button/2 minutes/speed setting 1/100 °C. Then decant and allow to cool. Wash and dry the blender jug.
  3. To make the chocolate sauce, place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Then decant.
  4. Put the cream, espresso at room temperature, sugar, cocoa, butter and vanilla pulp into the blender jug and, the measuring beaker not inserted, heat for 3 minutes/speed setting 2/50 °C. Add the chopped chocolate and, the measuring beaker not inserted, mix for another for 3 minutes/speed setting 3/45 °C. Decant the chocolate sauce and allow to cool. Rinse out the blender jug with very cold water and allow it to completely cool down.
  5. To make the mascarpone creme, first attach the mixer attachment to the blender jug, and, the measuring beaker not inserted, whip the cream for 5 minutes/speed setting 3, keeping a close eye on it. Then decant, leaving the mixer attachment in place.
  6. Put the remaining ingredients into the blender jug and, with the measuring beaker in place, mix for 30 seconds/speed setting 3 until creamy. Add about two-thirds of the cream and, with the measuring beaker in place, mix for another 20 seconds/speed setting 3. Dry-fry the flaked almonds in a frying pan and allow to cool down.
  7. To serve, first pour a little of the cooled chocolate sauce onto the base of 6 glasses. Arrange the mascarpone creme on top. Carefully spoon the cooled cherry compote on top of the creme.
  8. Garnish with the remaining cream as desired. Pour the remaining chocolate sauce on top and sprinkle with the flaked almonds.


Bon appétit with Monsieur Cuisine