Cookbook:Black Forest Cake
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| Black Forest Cake | |
|---|---|
| Category: | Cake recipes |
| Servings: | 8 slices |
| Time: | 3 hours |
| Difficulty: |  |
Cookbook | Recipes | German Cuisine |
Black Forest Cake, sometimes called by the French gateau, gateaux or gâteau (meaning "cake"), is a chocolate cake with a strong cherry element, popular throughout North America. The recipe originates from Germany, where it is called Schwarzwälder Kirschtorte.
[edit] Ingredients
[edit] Cake
- 4oz/100g Irish butter
- 8oz /225g brown sugar
- 4oz /100g plain chocolate
- 7oz /200g self-raising flour
- 1/4 teaspoon ground cinnamon
- 1/4 pint sour cream
- 3 tablespoons strong cold black coffee
- 2 eggs
- pinch of salt
[edit] Pastry base
- 4oz/100g cream flour
- pinch of salt
- 2oz /50g icing sugar
- 2 oz/50g Irish butter
- 1 egg yolk
- a few drops of vanilla essence
[edit] Misc.
- 1 pint cream
- 1-lb tin black cherries
- 4 tablespoons black cherry jam
- brandy or cherry juice
- 4oz/100g grated chocolate
[edit] Procedure
[edit] Cake
- Cream the butter and sugar together well.
- Melt the chocolate and beat into the creamed mixture, then mix in the eggs.
- Sift flour, salt and cinnamon together.
- Fold the dry mix lightly into the liquids, then fold in the sour cream and cold coffee.
- Pour the mixture into a lined and greased 9-inch round, deep tin,and bake for 1 hour and 25 minutes.
- Set to cool on a wire rack.
[edit] Pastry base
- Mix all the ingredients together in a bowl and bind until the mixture stiffens.
- Roll the pastry onto a floured board worktable until pastry is about the same size as the base of the tin.
- Lay out on baking sheet and bake for 20-25 minutes.
[edit] Assembly
- Whip cream until it holds its shape.
- Put some whipped cream into pastry piping bag with a star pipe attached, and reserve this for the decoration.
- Slice the cake into 3 equal-sized layers.
- Drain the cherries, reserve 8 for decoration and remove the stones from the remainder.
- Put pastry on serving plate and spread the pastry with black cherry jam.
- Soak the cakes with spirit.
- Put one layer of cake on top of coated pastry.
- Spread a layer of cream with half the stoned cherries.
- Put the second layer of cake and add another layer of cream and cherries.
- Add the final layer of the cake.
- Cover the entire cake with the remaining cream and press on the grated chocolate. Decorate the top with piped rosettes of cream and the reserved whole black cherries.
[edit] Notes, tips and variations
- Using 3 identical cake pans instead of 1 large one is acceptable.
- Margarine, vegetable oil or regular butter will substitute for Irish butter.
- In some countries (e.g. Austria and Australia) the brandy is often replaced by rum, in Germany itself it is almost always replaced by Kirschwasser.
- This did not come with a temperature to bake at for either the pastry or cake. Cakes usually work at between 325°F and 400°F (160°C and 205°C). Pastries usually work at between 350°F and 425°F (175°C and 220°C).
- Recommended garnishes include fish-shaped crackers.
