Black Forest Cake is a chocolate cake with a strong element so that the cherry is popular across North America.
Call Schwarzwälderkirschtorte in German, which means Black Forest Cherry Torte (Torta is the German word for cake).
The origin of this cake is unknown but is believed to have originated in the late 16th century in the Black Forest Region (Der Schwarzwald in German), located in the state of Baden-Württemberg. The area is known for its sour cherries and Kirsch or Kirschwasser (double distilled, clear cherry brandy sour cherries).
This is a chocolate cake with Kirsch, whipped cream, sour cherries and chocolate curls.
Ingredients:
Cake
4 oz Irish Butter
8 oz brown sugar
4 oz chocolate
7 oz self-raising flour
1 / 4 teaspoon ground cinnamon
1 / 4 liter sour cream
3 tablespoons strong cold black coffee
2 eggs
Pinch of salt
Confectionery Base
Flour 4 oz cream
Pinch of salt
2 oz powdered sugar
2 oz / Irish butter
1 egg yolk
few drops of essence vanilla
Others:
1 half pint of cream
1 pound tin black cherries
4 tablespoons black cherry jam
brandy or cherry juice
4 oz grated chocolate
Instructions:
Cake:
Cream butter and sugar well.
Melt beat chocolate and cream mixture, then mix the eggs.
Sift flour, salt and cinnamon.
Fold the dry mix lightly into the liquids, then fold in sour cream and cold coffee.
In a lined and greased 9-inch round, deep tin pour the cake mixture and bake for 1 hour, 25 minutes.
Let cool on a wire rack.
Pastry Base:
Mix all ingredients in a bowl and bind until the mixture hardens.
Roll the dough on a floured board worktable until pastry is about the same size as the base of the can.
Lay out on baking sheet and bake for 20-25 minutes.
Assembly:
Whip the cream until it holds its shape.
Put some cream into pastry bag pipe stars with a tube attached, and reserve for decoration.
Cut the cake into 3 layers of equal size.
Drain cherries, reserve 8 for decoration and remove the stones from the rest.
Place pastry serving plate and spread the dough with black cherry jam.
Soak the cakes spirit used.
Place a cake layer on top of coated pastry.
Spread a layer of cream with half of pitted cherries.
Place the second cake layer and add another layer of cream and cherries.
Add the final layer of cake.
mask of the entire cake with remaining cream and press on the grated chocolate. Decorate the top pipe rosettes of cream and the reserved whole black cherries.
Tips:
Using 3 identical pans instead of 1 large is OK.
Margarine, vegetable oil or regular butter will substitute for Irish butter.
In some countries the brandy is often replaced by rum, in Germany itself is almost always replaced by Kirschwasser.
This recipe did not come with a baking temperature in both the pie or cake. Cakes usually work between the
325 ° F and 400 ° F (160 ° C and 205 ° C). Cakes tend to work to between 350 ° F and 425 ° F (175 ° C and 220 ° C).
About the Author:
For more recipes you can use at home or publish on your own website, ezine, newsletter or blog visit Good Cook dessert recipes. Food and drink are two of the great pleasures in life. eat and drink @ mwnch provides recipes and discussion to help you to get the greatest pleasure from them. To us that means sourcing the finest seasonal, local and where appropriate organic produce and ingredients.
Article Source: ArticlesBase.com – Black Forest Cake
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