ScarlettBlack Forest Cherry Cake
July 26th 2006 13:46
Black Forest Cherry Cake
About Black Forest Cherry Cake
Black Forest Gateau, also commonly called Black Forest Cake in Canada, the USA and Australia, is the English name for the southern German dessert Schwarzwälder Kirschtorte , literally “Black Forest Cherry Cake”. It originated in the Black Forest region of southern Germany where Kirsch is distilled, but is a popular dessert throughout Germany, Austria and the world.
INGREDIENTS
Serves 12
200 gm plain chocolate, broken into squares
115 gm / ½ cup unsalted butter
3 eggs, separated
115 gm / / ½ cup soft dark brown sugar
45ml / 3 tablespoons Kirsch
75 gm self-raising flour, sifted
50 gm / ½ cup ground almonds
For the filling and topping
65 gm plain chocolate
65 gm plain chocolate-flavoured cake covering
425 gm / 15oz can stoned black cherries, drained and juice reserved
600 ml / 2½ cups double cream, lightly whipped
12 fresh cherries with stalks
1. Preheat the oven to 180 degrees Celsius. Grease and base-line a deep 20cm/8in round cake tin with greased greaseproof paper. Melt the plain chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from the heat and leave until barely warm.
2. Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour with the ground almonds. Whisk the egg whites in a grease-free bowl until stiff, then gently fold into the mixture.
3. Pour the mixture into the prepared cake tin and bake in the oven for 40 minutes, or until firm to the touch.
4. Allow the sponge to cool in the tin for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers.
5. Meanwhile, make the chocolate curls. Melt the chocolate and chocolate cake covering in a heatproof bowl set over a pan of simmering water, as before. Cool for 5 minutes, then pour on to a board to set. Use a potato peeler to shave off thin curls.
6. Mix the Kirsch with 90ml/6 tablespoons of the reserved cherry juice. Place the bottom layer of sponge on a serving plate and sprinkle with 45ml/3 tablespoons of the Kirsch syrup.
7. Spread one-third of the whipped cream over the sponge layer and scatter over half the cherries. Place the second layer of sponge on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final sponge layer on top and sprinkle the remaining Kirsch syrup over it.
8. Spread the remaining cream over the top of the cake. Sprinkle over the chocolate curls and top with the fresh cherries.
**From “The Practical Encyclopedia of East European Cooking” and “Wikipedia, the free encyclopedia”**
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Comment by jon
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Comment by Scarlett
Dessert
Black forest cake is just one of those rare classics that are enjoyed by almost everyone! I so agree with you about the supermarket ones - they're gross.
Home made ones are perfect for me because i can vary the ingredients to suit my own taste, which usually means more cherries!!!
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