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.
BLACK FOREST GATEAU
A classic, and not as difficult to make as you might think. Do try this delicious recipe - you'll make it again and again.
Provided by evelynathens
Categories Dessert
Time 1h18m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter three 8 inch in diameter cake pans.
- Line the bottom of each with wax paper, and butter that.
- 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.
- Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
- Gently stir in the melted butter.
- Divide the mixture among the prepared cake pans, smoothing them level.
- Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
- Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
- Remove the lining paper from each cake layer.
- Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
- Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
- To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
- Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
- Top with the final cake layer.
- Spread the remaining cream all over the cake.
- Dust a plate with icing sugar, and position the cake carefully in the centre.
- Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.
Nutrition Facts : Calories 854.1, Fat 58.1, SaturatedFat 34.8, Cholesterol 362.5, Sodium 246.1, Carbohydrate 78.7, Fiber 5.5, Sugar 59.3, Protein 12.4
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
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Servings 8Category Cakes And Baking
- Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess. Line the tin with greaseproof paper.
- For the cake, place butter and sugar in a bowl and whisk until light and fluffy. Beat in the eggs one at a time then fold in the flour and the cocoa powder.
- Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy.
- Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.
- Drain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. Add the kirsch to the reserved syrup.
- Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.
- For the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Remove from the heat and stir gently until the chocolate is melted and smooth.
- Whip the remaining double cream until thick. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly.
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