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
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 TART
Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h40m
Number Of Ingredients 13
Steps:
- Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart.
- Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over - but not touching - a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale and thick. Take your time when beating the eggs and sugar - they should be mousse-like. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon.
- Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.
Nutrition Facts : Calories 382 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 2.7 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
BLACK FOREST TORTE
Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.
Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BLACK FOREST CAKE
This decadent black forest cake consists of alternating layers of moist chocolate cake and heavenly whipped cream. The cake is soaked in cherry liqueur and filled with juicy black cherries in the middle.
Provided by Lily Ernst
Categories dessert
Time 50m
Number Of Ingredients 9
Steps:
- Bake cake as instructed for two 9 inch rounds. Let cool completely. Trim cake domes if necessary for a flat surface. Lightly brush with cherry liqueur (if using ) as you're assembling the cake.
- Using an electric mixer, blend the cream cheese, sugar, and vanilla until smooth. Slowly add half the whipping cream and whip for a minute or so until it just starts to thicken. Add the rest of the whipping cream and continue to whip until stiff peaks form.
- Spread about one-quarter of the whipped cream on one of the cakes. Spoon the cherries on top and spread another quarter of the whipped cream on top of the cherries. Carefully layer the second cake on and top with the remaining whipped cream. Decorate with chocolate sprinkle or curls if desired.
Nutrition Facts : Calories 346 calories, Sugar 28.7 g, Sodium 490.9 mg, Fat 16.1 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 1.2 g, Protein 6.2 g, Cholesterol 46.7 mg
BLACK FOREST CHOCOLATE TORTE
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.
BLACK FOREST TORTE
This recipe is simple, delicious, and easy to make. The torte can be made into a multi or single layer desert. The chocolate cake and cherry topping will warm the heart and body.
Provided by bluefire8
Categories Dessert
Time 53m
Yield 1 torte, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Prepare and bake cake mix as package directs for two 9 inch round layers.
- Remove from pans, cool thoroughly.
- In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
- Cool chocolate mixture for 20 minutes.
- Combine cherries, cherry sauce, and almond extract.
- For a layered torte, place one layer on a serving plate.
- With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
- Top this layer with half of the chocolate and cherry mixtures.
- Place other layer over this layer and add the remaining chocolate and cherry mixtures.
Nutrition Facts : Calories 945.8, Fat 38.7, SaturatedFat 13.6, Cholesterol 94.4, Sodium 836.2, Carbohydrate 146.2, Fiber 4.3, Sugar 86.5, Protein 14.2
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 RECIPE
Provided by Shiran
Time 2h5m
Number Of Ingredients 18
Steps:
- To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.
- In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.
- In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won't cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don't overbeat - batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.
- Scrape batter into prepared pans. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.
- To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.
- To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.
- Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there's no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.
BLACK FOREST TORTE
Provided by Food Network
Categories dessert
Time 26m
Yield 12 to 16 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
- To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.
BLACK FOREST TORTE
Provided by Dorie Greenspan
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Cream Cheese Cherry Kirsch Winter Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 22
Steps:
- For brownie:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
- Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
- Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
- For mousse:
- Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
- Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.
More about "black forest torte food"
BLACK FOREST TORTE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (12)Servings 12
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
- Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
- Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
AMERICAN CAKES - BLACK FOREST CAKE HISTORY AND RECIPE
From toriavey.com
5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 598 per serving
- To prepare the cherries: In a small saucepan, stir the cherry juice and sugar over medium-low heat until the sugar dissolves. Stop stirring, increase the heat to medium-high, and bring to a boil. Boil for 1 minute.
- Remove from the heat and pour over the cherries. Stir in the kirsch and let macerate at room temperature, stirring occasionally, for at least 4 hours. Drain, reserving the soaking liquid.Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease three 9-inch springform or other round cake pans, line with parchment paper or wax paper, grease again, and dust with flour.
- In a large mixing bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time.
- Sift together the cocoa powder, flour, baking powder and salt. Alternately add the dry ingredients, the milk and vanilla into the butter and sugar mixture, starting and ending with the dry ingredients. Mix until just incorporated.
BLACK FOREST GATEAU - WIKIPEDIA
From en.wikipedia.org
Main ingredients Chocolate cake, cherries, …Alternative names Black Forest cakePlace of origin GermanyCreated by Josef Keller
AUTHENTIC BLACK FOREST CAKE RECIPE - GERMAN SCHWARZWäLDER ...
From quick-german-recipes.com
TRADITIONAL GERMAN BLACK FOREST CAKE RECIPE | ALSO THE ...
From alsothecrumbsplease.com
5/5 (74)Calories 479 per servingCategory Dessert
- Preheat oven to 320 °F (160°C). Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper and set aside. The easiest way to line a springform pan with parchment paper is to cut out a circle for the bottom and 2-3 inch strips for the sides.
- In a large mixing bowl, using a stand or handheld mixer fitted with a whisk or paddle attachment, mix eggs, sugar, butter, and vanilla* until creamy and fully combined about 2-3 minutes.
- Sift in flour, cocoa, baking powder, and salt. Stir to combine, another 1-2 minutes. Transfer to the prepared baking pan and bake for about 33-38 minutes or until a toothpick in the center comes out clean. Do not overbake. I baked mine exactly 35 minutes. Let cool to room temperature.
BLACK-FOREST TORTE
From goodhousekeeping.com
Cuisine AmericanTotal Time 1 hr 30 minsServings 12Calories 375 per serving
- Prepare brownie mix as label directs but bake in springform pan 35 to 55 minutes (depending on package size used) or until toothpick inserted in center comes out clean.
BLACK FOREST CAKE ~ GERMAN BLACK ... - 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 CAKE - GERMANFOODS.ORG
From germanfoods.org
Servings 12Category Dessert
- Grate the chocolate in a food processor to a very fine consistency. Mix it with the flour, baking powder,cocoa and 2 tablespoon water.
- Strain the cherries nd reserve the juice (you should have 3/4 to 1 cup juice). Sprinkle the cherries with kirschwasser brandy, cover and let stand for a few hours
BLACK FOREST TORTE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
TRADITIONAL GERMAN FOOD IN THE BLACK FOREST || THE TRAVEL ...
From thetraveltester.com
Estimated Reading Time 8 mins
KATHI BLACK FOREST CAKE BAKING MIX - LOVE GERMAN FOOD SHOP
From lovegermanfood.com
5/5 (2)Availability In stock
BLACK FOREST TORTE (VRP 034) | VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
Servings 1Estimated Reading Time 40 secs
"SCHWARZWäLDER KIRSCHTORTE" IS THE ORIGINAL NAME FOR ...
From southfloridareporter.com
Estimated Reading Time 2 mins
BLACK FOREST CAKE - SCHWARZWäLD TORTE - BAKE-STREET.COM
From bake-street.com
Servings 16Estimated Reading Time 8 mins
NIEDEREGGER MARZIPAN BLACK FOREST MARZIPAN TORTE 185 G ...
From amazon.ca
5/5 (2)Flavour TorteAllergen information AlmondsItem weight 225 Grams
ANNA OLSON'S BLACK FOREST TORTE RECIPES | FOOD ... - PINTEREST
From pinterest.ca
2.9/5 (595)Total Time 2 hrs 40 minsServings 12-18
BLACK FOREST TORTE - FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 2 mins
BLACK FOREST TORTE REZEPT - CAKEBOXING.COM
From cakeboxing.com
GERMANY: SCHWARZWäLDER KIRSCHTORTE (BLACK FOREST CHERRY ...
From europeancuisines.com
BLACK FOREST TORTE | PIAZZA DENARDI
From denardi.ca
BLACK FOREST TORTE RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
RECIPE: BLACK FOREST TORTE SUPREME | DUNCAN HINES CANADA®
From duncanhines.ca
BLACK FOREST MINI TORTE | FOOD RELATED
From foodrelated.com
BLACK FOREST TORTE CAKE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BLACK FOREST TORTE RECIPE - FOOD NEWS
From foodnewsnews.com
GERMAN FOOD STORES AND RESTAURANTS IN VIRGINIA ...
From germanfoods.org
BLACK FOREST TORTE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
BLACK FOREST CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WHERE IS THE BLACK FOREST? - KITCHEN PROJECT
From kitchenproject.com
BLACK FOREST CHERRY TORTE - SAVEUR
From saveur.com
BLACK FOREST | SUGARPLUM DESSERTS LTD
From sugarplumdesserts.com
FOOD FACTS & TRIVIA: BLACK FOREST CAKE
From foodreference.com
FESTIVAL FOODS | BLACK FOREST TORTE
From cart.festivalfoods.net
BLACK FOREST TORTE | TORTE, CAKE, FOOD
From pinterest.ca
BLACK FOREST CAKE: HISTORY OF THE CAKE | FINEDININGLOVERS.COM
From finedininglovers.com
25 BLACK FOREST TORTE IDEAS IN 2021 | DESSERTS, CUPCAKE ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love