![]() ![]() ![]() It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It’s best to eat it the same day as it is made – how could you resist? – but if you need to make the cake in advance, chill it in the fridge for up to 24 hours and allow to stand at room temperature for 30 minutes before serving.Black Forest gâteau or Black Forest cake ( American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte ( pronounced ( listen)), literally "Black Forest Cherry- torte". Keep the cake cool or chill until ready to serve. Tip almost all the remaining grated chocolate into the centre and sprinkle the rest over the rosettes.ĭecorate with fresh cherries if you have some. Spoon the remaining cream into a piping bag fitted with a large, plain nozzle and pipe rosettes around the edge of the cake. Using the flat side of a palette knife, spread about three tablespoons of the cream over the top of the cake, taking it all the way to the edge. Whip the remaining 200ml/8fl oz of the cream with an electric hand-whisk until soft peaks form. Place the final sponge on top, with its top surface facing upwards. You should end up with three layers of sponge, cherries, cream and chocolate. Top with another sponge and repeat the layers twice more. Sprinkle with a little of the grated chocolate. There is no need to spread it out, but try to keep the spoonfuls evenly spaced over the cake. Using a couple of pudding spoons, dollop about a third of the whipped cream gently on top of the cherry mixture. Transfer one of the sponges (with the cherry topping) very carefully to a cake stand or plate – slide a cake tin base under the sponge to help you. Whip 300ml/10fl oz of the cream with an electric hand-whisk until soft peaks form. Make sure that the sponge without the cherry topping is from the top half of a cake. Sprinkle the cherry brandy over the chocolate sponges, then spread three of them with the sour cherry mixture and leave to cool. Bring to a gentle simmer and cook for 6–8 minutes, stirring, until the jam has melted and the cherries are beginning to swell. Place the cakes back on the wire rack or a board, cut sides up.įor the filling, put the jam in a saucepan with the sour cherries and Kirsch and place over a low heat. Take care to keep the knife parallel to the work surface, to get a good even cut. When the cakes are cold, cut them in half, horizontally, with a long-bladed serrated knife. Take off the lining paper and leave the cakes to cool. Remove them from the oven and cool for 5 minutes before turning out on to a wire rack. You may need push the mixture down from the sides a couple of times to make sure the mixture is well blended.ĭivide the batter between the prepared cake tins and spread it out evenly with a rubber spatula.īake for 22–25 minutes or until the cakes are nicely risen and just beginning to shrink away from the sides of the tins. Put the butter, sugar, flour, cocoa powder, baking powder and eggs into a food processor and blend until smooth and thick. Grease 2 x 20cm/8 in loose-based sandwich tins and line the bases with baking parchment. ![]()
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