BLACK FOREST CAKE
Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
- Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
- Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
- Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
- Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
- Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
- Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
- Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
- Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.
BLACK FOREST CAKE
Black Forest Cake is a fluffy chocolate sponge cake with a delicious homemade cherry filling and whipped cream. A flavorful and beautiful German dessert! PLEASE READ THE POST BEFORE STARTING TO BAKE, IT HAS ALL MY TIPS AND TRICKS.
Provided by Julia Foerster
Categories Baking
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (180 degrees C) and line the bottom of an 8-inch springform pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with 1/2 cup sugar on high speed until stiff peaks form, about 8 minutes. Transfer to a large bowl and set aside.
- In the bowl of the stand mixer (no need to clean the bowl) fitted with the paddle attachment, combine egg yolks, remaining 1/2 cup sugar, and vanilla extract. Beat at medium speed until thick and creamy. The mixture will change color from yellow to a paler color. Add egg yolk mixture to the egg white mixture and carefully fold it in with a spatula, DON'T stir the mixture.
- Combine all-purpose flour, baking powder, cornstarch, and cocoa powder. Sieve over the egg mixture and fold in carefully until combined.
- Transfer to the springform pan and smooth top with a silicone spatula. Bake for 25 minutes or until a skewer interested in the center comes out clean with only a few crumbs attached.
- Remove the ring of the springform pan and carefully turn cake onto a parchment paper-lined cooling rack, peel of parchment paper from the bottom and let cool completely.
- When the cake is cooled completely use a serrated bread knife to cut the cake into three even layers.
- To make the cherry filling, remove 4 Tbsp of cherry juice from 1 cup of cherry juice and combine it in a small bowl with the cornstarch and sugar. Bring the remaining cherry juice in a small saucepan to a simmer, remove from the heat and whisk in the cornstarch mixture. Bring back to a simmer while whisking constantly until it starts to thicken. Whisk in the cherries and remove from heat. Add about half of the kirsch to the cherries or leave it out. Let cool for 5-10 minutes.
- To make the whipped cream, beat 4 cups of heavy cream (depending on your mixer you might have to whip the cream in two batchein the bowl of a stand mixer fitted with the whisk attachment at high speed until soft peaks form. Then add 1/2 cup powdered sugar and beat until stiff peaks form, about 2-3 minutes longer. The whipped cream should be very stiff and spreadable but be careful not to over-whip it. Refrigerate whipped cream until ready to assemble.
- To assemble the cake, put the cake layer that was the top before on a platter. Put the springform ring (or use a cake ring around it to make it easier to assemble the cake. Drizzle some kirsch or cherry juice over the cake, then top with half of the cherry mixture leaving a 1-inch border. Top with about 1/4 of the whipped cream, smoothing it out with a spatula.
- Top with the middle cake layer and repeat drizzling with liquid, topping with cherries and cream. Put third cake layer on top (smooth side up). Set aside about ¾ cup of cream for decoration. Spread 1/3 of the remaining whipped cream on top, then remove springform ring and spread remaining cream with a spatula around the sides of the cake until completely covered in whipped cream.
- Decorate sides of the cake with grated chocolate. Pipe 16 swirls of whipped cream on top and garnish middle of the cake with remaining coarse chocolate. Put a cherry on each cream swirl and refrigerate cake until serving.
Nutrition Facts : Calories 421 kcal, Carbohydrate 40 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 47 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)
This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.
Provided by BK GeeGee
Categories Dessert
Time P3DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
- Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
- Sift the dry cake ingredients together.
- Cream the shortening and sugar. Add the eggs and vanilla and mix well.
- Add the dry ingredients alternately with the buttermilk and mix well.
- Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
- Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
- In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
- Cut the cherries into halves.
- Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
- Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
- The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
- Gently fold in the dry milk and icing sugar.
- Add the vanilla and pour in the Kirsch until it's a good consistency.
- If you like more icing double this recipe. Spread the icing over all of the cake.
- Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!
Nutrition Facts : Calories 1021.4, Fat 54.2, SaturatedFat 28.5, Cholesterol 162.2, Sodium 649.8, Carbohydrate 134.1, Fiber 6.3, Sugar 102.3, Protein 11.1
BLACK FOREST CAKE
Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
- Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
- On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g
BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)
Provided by Food Network
Categories dessert
Time P1DT2h15m
Yield One 9-inch cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
- Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
- Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
- In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
- Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
- Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
- Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
- Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.
QUICK BLACK FOREST CAKE
This version of Black Forest cake gets you an easy, delicious, and moist cake by using cherry pie filling and devil's food cake mix.
Provided by Donna
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together: cake mix, beaten eggs, almond extract, cherry pie filling and 1 cup semisweet chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.
- Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool.
- To Make Glaze: Heat 1/2 cup semisweet chocolate chips, butter or margarine, and milk in a saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined stir in confectioners' sugar.
- Spread glaze over cooled cake. Serve cake as is or with whipped cream and a cherry.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 41.7 g, Cholesterol 38.5 mg, Fat 9.7 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 235.7 mg, Sugar 23.5 g
BLACK FOREST GâTEAU
Make a genoise sponge for the lightest, fluffiest Black Forest gâteau filled with cherries and cream. Absolutely classic.
Provided by Giorgio Locatelli
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.
- In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.
- In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.
- Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.
- Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.
- Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.
- Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.
- When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.
- Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.
- Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it's made.
BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
More about "black forest gateau food"
MARY'S BLACK FOREST GATEAU RECIPE - PBS FOOD
From pbs.org
Estimated Reading Time 3 mins
- Preheat the oven to 325°. Lightly grease two 23cm (9in) cake tins and line the base with greased non-stick baking parchment.
- Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl.
- Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment.
- For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice.
- For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment.
- Draw a credit card size rectangle on a piece of paper and position it vertically. Draw a tree within the rectangle to use as a template. Lay a sheet of non-stick parchment paper over the template.
- When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries.
- Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake.
- Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge.
- Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.
BLACK FOREST GâTEAU CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 12Total Time 1 hr 20 minsCategory Baking, DessertPublished 2021-08-22
- Preheat the oven to 180ºC (160ºC fan) mark 4. Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin.
- Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed.
- Put the egg yolks, sugar and 100ml (3½fl oz) cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.
- Add the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches.
- In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Carefully fold in the rest of the egg whites, making sure there are no white blobs left.
- When the cake is cold, trim the top to make a flat surface. Turn over so the top becomes the base. Carefully cut into three horizontally with a long serrated bread knife.
- Lightly whip the cream with the icing sugar. Spread one third over the bottom layer and cover with half the cherries. Top with the next cake layer and repeat with another third of the cream and the remaining cherries.
BLACK FOREST GATEAU | FOOD&WINE IRELAND
From foodandwine.ie
Servings 4Total Time 1 hr 30 mins
- Preheat the oven to 180°C/gas mark 4. Grease and line a 23cm deep round cake tin with greased greaseproof paper.
- Break the eggs into a mixing bowl, add the sugar and whisk with an electric whisk until the mixture is pale and thick enough to leave a trail when lifted out of the bowl. Carefully fold in the sifted flour and cocoa. Turn the mixture into the prepared tin.
- Bake in a preheated oven for about 40-45 minutes until the sponge is well risen and beginning to shrink away from the sides of the tin. Turn out on to a wire rack to cool.
- Drain the canned cherries, reserving the juice. Reserve a few whole cherries for the top and stone the remainder. Place the cornflour in a small saucepan and slowly stir in the cherry juice. Bring slowly to the boil, stirring until thickened, then simmer for two minutes. Remove from the heat and cool. Add the kirsch and the stoned cherries to the sauce.
GERMAN BLACK FOREST GATEAU - OF BATTER AND DOUGH
From ofbatteranddough.com
5/5 (5)Total Time 40 minsEstimated Reading Time 8 mins
- Drain the cherries over a bowl to catch the juice. Combine 2 tablespoons of the cherry juice with the Kirsch or cherry liquor and brush over each of the cake layers while they are still warm, letting the liquid soak into the cakes. Let the cakes cool completely, then wrap tightly with plastic wrap and freeze for at least 1 hour. (*See note)
- Put the chopped bittersweet chocolate into a bowl. Heat 8 ounces of the heavy cream in a saucepan or in the microwave until it is just beginning to simmer. Pour the cream over the chocolate, let it sit for 5 minutes undisturbed, then stir until all the chocolate is melted and it's perfectly smooth. Place, uncovered, in the refrigerator until thick enough to spread, stirring from time to time.
- Meanwhile, beat the remaining 12 ounces of heavy cream with the powdered sugar and vanilla until stiff peaks form. Make sure to beat the cream until it's quite thick - beating it almost to the point where it begins to transform into butter.
- Combine the drained cherries with the cherry preserves, stirring gently so that you don't smash the cherries.
BLACK FOREST GATEAU RECIPE - FOOD.COM
From food.com
5/5 (3)Total Time 1 hr 18 minsCategory DessertCalories 854 per serving
- Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
BLACK FOREST CAKE - RICARDO
From ricardocuisine.com
5/5 (85)Total Time 1 hr 25 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter.
- In a saucepan off the heat, combine the sugar and cornstarch. Add the cherry juice and bring to a boil, stirring constantly. Add the kirsch and continue cooking for 1 minute. Transfer to a bowl. Let cool.
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