Black Forest Cake

Black Forest Cake

I made this for my husband for our anniversary this weekend, and it was so good I had to share....This is from DianasDesserts.com


For the cake:
6 oz. bittersweet chocolate, cut into bits
6 tbsp unsalted butter
1 tsp vanilla extract
1/3c. water
6 large eggs, at room temp
1c. granulated sugar
1c. cake flour
1/2 tsp salt

For the filling:
2lbs, canned sour cherries, drained, reserving the juice
1/3c. granuated sugar
5 tsp cornstarch
2 tbsp Kirsch (cherry liquer or you can use cherry brandy)

For the Syrup:
1/2 c. granulated sugar
1/2c water
1/4c. Kirsch

For the Chocolate Whipped Cream Topping:
1 envelope unflavorted gelatin
3 tbsp Kirsch
3 c. well chilled heave cream
3/4c. unsweetened cocoa powder
1/3 c. shifted confectioners sugar
1 tsp vanilla extract

For Garnish:
1- 1/2c. chocolate shavings or curls (I will probably just use chocolate chips)
Gaceed or Maraschino Cherries

For the cake:
Prehead oven to 350. Butter 3 7-inch cake pans, line them with wax paper and butter and flour the paper.
In the top of a double boiler set over simmering water, melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from the heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until the batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until a cake tester comes out clean. Let cool in pan 5 minutes. Run knife along edge and invert onto racks to cool completely.

To make filling:
In a saucepan, combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring for 1 - 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl, and let cool. Filling may be made 1 day in advance and kept covered and chilled.

To Make Syrup:
In suacepan combine the sugar and water, bringing to a simmer, sitrring and simmer until sugar is dissolved. Remove pan from heat an dstir in Krisch. Let cool.

To make whipped cream topping:
In small saucepan combine gelatin and Kirsch and let soften for 5 minutes. Gently heat mixture over low heat, stirring until liquid is clear. Remove from heat. In chilled bowl with chilled beaters, beat cream until it holds soft peaks. Add sugar, cocoa and vanilla and beat until it holds soft peaks. Add gelatin mixture in stream, beating and beat until it holds stiff peaks.

Assembling the cake:
Invert one layer of cake onto a cardboard round, brush with some of the syrup and spreadh half cherry filling over it. Spread 1 and 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert 2nd layer of genoise (2nd layer of cake) onto the top. Brush with syrup, spread with remaining cherry filling, and top with 1 1/2 cups whipped cream, spreading into an even layer. Sprinkle with 1/4 c of chocolate shavings and invert 3rd cake onto top. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3c for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top th erosettes with glaceed cherries. Sprink top of cake with remaining chocolate shavings and let cake stand, covered and chilled for at least 3 hours and up to 8 hours. Store in the refridgerator.

Makes 8 - 10 servings.




  • Sherry

    Nice lovely cake
    abc.com

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