The Black Forest Recipe By Tasty Food

BLACK FOREST CAKE I

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.

THE BLACK FOREST RECIPE BY TASTY

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
• Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
• Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
• Enjoy!

BLACK FOREST COOKIES

Steps:

• Preheat oven to 350 degrees. Line three baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside.
• Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth.
• Whisk in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes.
• Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

BLACK FOREST

Steps:

• Preheat the oven to 300 degrees F.
• For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture.
• Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold.
• For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla.
• Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight.
• For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil.
• Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic.
• To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F.
• Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F.
• Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding.
• Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight.
• When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks.
• To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk.
• Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired.
• Garnish each with a maraschino cherry and chopped toasted nuts if desired.

BLACK FOREST DESSERT

Steps:

• Mix Condensed milk,Cream Cheese,+ Lemon Juice.
• Slice Swiss Roll and place in layer in bottom of glass serving dish.
• Sprinkle with Cherry Liquer[not the whole bottle] sprinkle to taste.
• Don't soak swiss roll in Liquer!
• Put some of Black Cherries on top-a few will do.
• Sprinkle with Almonds.
• Spoon a layer of Cream Cheese mixture over the Almonds.
• Cover with some Chocolate flakes.
• Repeat layers finishing with Cream Cheese layer.
• Lastly Decorate with whipped fresh Cream followed by a last layer of flaked chocolate flakes.
• Cool in Refrigerator over night or for 3-4 hours.
• INSTRUCTIONS FOR BAKING SWISS ROLL : Preheat oven to 400F.
• Whisk egg yolks and Castor Sugar together.
• Add the whisked egg whites.
• Mix with this the Cake Flour+ Cocoa Powder+ Baking powder.
• Pour dough into flat swiss roll pan.
• Bake for 5 minutes by 400F. Let Cool.
• Spread some previously prepared Chocolate icing or filling on to baked Swiss Roll and roll it up.
• leave to cool.
• [A creamy butter icing is what you need].

BLACK FOREST UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350°. Spoon pie filling into a greased 12-in. cast-iron or ovenproof skillet. In a large bowl, beat cream cheese, sugar, flour and vanilla until blended. Gently beat in eggs. Pour over pie filling. Prepare cake mix according to package directions; spoon over cream cheese layer., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 10 minutes before inverting onto a serving plate. If needed, spoon cherries from pan over cake. Top with whipped cream.

BLACK FOREST CAKE MIX

Steps:

• Combine all ingredients in a large bowl.
• Pour cake batter into a well greased Bundt pan.
• Bake in a preheated 350 oven for 45 minutes or until a tester comes out clean.
• Cool for 25 minutes in the pan before turning out onto a rack to cool completely.
• Wonderful served with vanilla icecream or whipped cream.