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Showing posts with label Black Forest. Show all posts
Showing posts with label Black Forest. Show all posts

A Simple Black Forest Cake Recipe

Author: Delia // Category: , ,
A Simple Black Forest Cake Recipe

Cake recipes are fun to look for and there are numerous cake recipes that you can find both from cookery books as well as from online sources. This Black Forest Cake recipe is for a moist, dark chocolate cake filled with cherries and whipped cream, and garnished with chocolate curls. This is a very popular and well-known cake recipe.

Ingredients

  • ½ cup butter, softened
  • 11/4 cup sugar
  • 2 eggs
  • 1 ½ cup all purpose flour
  • ½ unsweetened cocoa power, natural
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk

Ingredients for filling

  • ¼ cup cherry, randy
  • 2 cans cherry pie filling
  • 3 cups heavy whipping cream, chilled
  • ¼ cup confectioner’s sugar
  • Milk chocolate curls or shavings, for garnish
  • Cherries or sweet cherries, for garnish, optional

Preparation:

Preheat oven to 350 deg F.

Cover the cake pan with greaseproof or other non-stick paper. In an electric mixer, beat the softened butter with sugar until white and fluffy. Add one egg at a time, folding the mixture in well. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.

Transfer to a cake pan and bake at 350 degrees just until set in the middle and only a few moist crumbs on it. Do not over bake. When the cake cools down, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioner’s sugar until it thickens. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

Sprinkle each layer of the cake with cherry. Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. Add the second cake layer. Spread one fifth of the whipped cream on the second layer and the remaining cherry on top. Add the third cake layer. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and on top of the cake.


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Black Forest Cake

Author: Delia // Category: ,
Ingredients:

2 eggs
250g butter
1/4 cup kirsch
1/4 cup cocoa
1 cup plain flour
2 cups castor sugar
1 1/2 cups hot water
2 tsp vanilla essence
1 Tbs dry instant coffee
1 1/2 cups self raising flour
2 x 425 can cherries, drained
200g dark chocolate, chopped
2 x 300ml cartons thickened cream

Black Forest Cake Method of Preparation:

The fisrt thing you must do is get the cake pan ready so grease a deep 23 cm round cake pan, line base and sides with greased paper. In a saucepan melt the butter and stir in combined hot water and coffee, then chocolate and sugar and stir over low heat without boiling till smooth and then transfer to large bowl and cool to warm. Beat mixture on low speed with electric beater, gradually beat in sifted dry ingredients in 3 lots. Beat in eggs one at a time, then essence. Pour into prepared pan and bake in a slow oven for about 1 3/4 hours and then let it stand for 5 minutes before turning onto wire rack to cool.

Beat cream until peaks form. Trim the top of the cake to make the top flat. Split the cake into 3 even layers. Place one layer onto serving plate, brush with 1/3 of the kirsch, top with a layer of cream and half the halved cherries. Repeat layering twice more and then brush the top of the cake with remaining kirsch. Cover cake with remaining cream and then decorate the Black Forest Cake with cherries and chocolate curls.
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Black forest meringue cake

Author: Delia // Category: ,
Black forest meringue cake

Photography by Louise Lister

Equipment

Make the meringue discs the day before serving

Ingredients (serves 12)

  • 8 egg whites
  • 2 cups (220g) caster sugar
  • 1/2 cup (50g) cocoa, sifted
  • 60g dark chocolate
  • 600ml thickened cream
  • 2 tbs Frangelico (hazelnut liqueur)
  • 380g cherries, pitted
  • Extra cherries, to decorate

Method

  1. Preheat oven to 120°C. Line two baking trays with baking paper. Draw a 22cm circle on each piece of paper.

  2. Use an electric beater to beat 4 egg whites in a bowl until soft peaks form. Gradually add 1 cup of sugar, beating well until sugar dissolves. Use a large metal spoon to fold in 1/4 cup cocoa.

  3. Spread the mixture evenly between the circles. Bake, swapping the trays halfway through, for 1 hour until firm and dry. (Check that the base of the meringues are firm.) Turn the oven off. Leave to cool in the oven with the door ajar. Repeat with the remaining ingredients to make another two discs.

  4. Use a vegetable peeler to grate the chocolate into small curls. Use electric beaters to beat the cream and Frangelico until firm peaks form. Spread one-quarter of the cream over a meringue disc. Top with one-third of the pitted cherries and a meringue disc. Repeat the layers. Sprinkle chocolate curls around the edge. Top with cherries.

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source:
Fresh Living - 27 December 2004, Page 51
Recipe by Gemma Purcell

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Gordon Ramsay's Black Forest cake

Author: Delia // Category: , ,

Black Forest cake

Serves: 8
Prep time: 1 hr 30 mins
Cooking time: 50 mins
Total time: 2 hrs 20 mins

Ingredients

For the chocolate sponge:

  • 125g self-raising flour
  • 2 tsp baking powder
  • 3 tbsp cocoa powder
  • 5 large eggs, separated
  • 200g unsalted butter, softened
  • 150g caster sugar
  • 2 tbsp cooled espresso or strong coffee
  • 100g dark chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water

For the filling and topping:

  • 500g ripe cherries
  • 60g caster sugar
  • 75ml kirsch or cherry brandy
  • 550ml double cream
  • 1-2 tbsp icing sugar, to taste
  • 4-5 tbsp good-quality cherry compote
  • Grated chocolate, to garnish

Method

  1. Preheat the oven to 150ºC/Gas 2. Butter, line and butter again the base and sides of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside.
  2. In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate.
  3. In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula.
  4. Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack. Peel off the baking parchment.
  5. Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Tip the cherries and kirsch syrup into a bowl and leave to cool completely.
  6. Meanwhile, whisk the cream and icing sugar into soft peaks.
  7. Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the kirsch syrup from the cherries to moisten. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Top with the upper half of the cake. Spread the remaining cream on top. Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries.

This recipe is taken from Gordon Ramsay's Cooking for Friends, available from Amazon, RRP £25.

By Gordon Ramsay

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Black Forest gateau

Author: Delia // Category: , ,
Black Forest Gateau

Ingredients

  • 4 large eggs, separated
  • 115g/4oz caster sugar
  • 55g/2oz cocoa powder, sifted
  • 55g/2oz plain flour, sifted

For the kirsch syrup:

  • 125g/4 1/2oz caster sugar
  • 3tbsp kirsch

For the filling:

  • 250ml/9fl oz double cream
  • 25g/1oz caster sugar
  • 3tbsp kirsch
  • 115g/4oz raspberry jam
  • 115g/4oz (drained weight) canned pitted cherries

To decorate

  • Plain dark chocolate shavings
  • Sifted cocoa powder

Method

  1. Preheat the oven to 180°C (350°F, gas mark 4). Grease and line a deep 15cm (6in) round cake tin.
  2. Using an electric mixer, whisk together the egg yolks and sugar until pale and thick. Fold in the cocoa powder and flour (the mixture should be very thick). Using a clean whisk, whisk the egg whites in a separate bowl until stiff. Fold half the egg whites into the cocoa mixture, then gently fold in the rest. Spoon the mixture into the prepared tin and bake for 25-30 mins or until the cake is well risen and firm to the touch. Leave to cool for 5 mins in the tin, then turn out on to a wire rack.
  3. For the kirsch syrup, heat 125ml (4fl oz) water with the sugar and kirsch in a small pan until the sugar dissolves. Then turn up the heat and boil for 3-4 mins or until the syrup thickens.
  4. Carefully slice the cake into three even-size horizontal layers. Whip the double cream with the caster sugar and kirsch until thick. Spoon enough of the kirsch syrup over the cake layers to moisten, then spread two layers with the jam. Set one of the jam-covered layers on a plate, cover with the whipped cream and scatter with half the cherries. Top with the second jam-covered layer and repeat. Pop the final cake layer on top, spoon over the rest of the cream, then loosely cover and chill for 4 hours.
  5. Decorate with the plain dark chocolate shavings, dust with the sifted cocoa powder and serve.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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