Ingredients: |
Ingredients: Cake-
1 Tbs. butter, softened
6 Tbs. flour
10 Tbs. sweet butter
6 eggs, room temperature
1 tsp. vanilla extract
1 c. sugar
1/2 c. sifted flour
1/2 c. unsweetened cocoa
Syrup-
3/4 c. sugar
1 c. cold water
1/3 c. kirsch
Filling & Topping-
3 c. chilled heavy cream
1/2 c. confectioners sugar
1/4 c. kirsch
1 c. poached pitted fresh
red cherries OR 1 c.
drained & rinsed canned
sour red cherries
Fresh, sweet red cherries
with stems OR maraschino
cherries with stems,
drained and rinsed
Chocolate Curls-
8 ozs. semi-sweet bar
chocolate
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Directions: |
Directions:Cake-
1. Preheat oven to 350º.
2. Lightly coat the bottoms and sides of three 7” round cake
pans with 1 Tbs. soft butter.
3. Sprinkle 2 Tbs. flour into each pan, spread evenly and tap
to remove excess. Set aside.
4. Clarify 10 Tbs. butter in small saucepan by melting slowly
without browning. Rest for 1 minute off heat, skim off the
foam. Spoon clear butter into a bowl and set aside.
Discard the milky solids in the bottom of the pan.
5. Beat eggs, vanilla and 1 cup sugar at high speed with
electric mixer for 10 minutes or until thick and fluffy.
6. Combine the 1/2 cup sifted flour and the unsweetened
cocoa in a sifter. Sift, a little at a time, over the eggs,
folding in gently with a rubber spatula.
7. Add the clarified butter 2 Tbs. at a time. Do not over mix.
8. Gently pour the batter into the prepared pans, dividing
it evenly among the three.
9. Bake in the middle of the oven for 10-15 minutes or until
a cake tester inserted in the middle comes out clean.
Remove from the oven and cool in the pans for 5 minutes.
Run a sharp knife around the edge of each cake and turn
them out onto racks to cool.
Syrup-
1. Combine 3/4 c. sugar and 1 c. cold water in a small
saucepan and bring to a boil over moderate heat, stirring
only until the sugar dissolves.
2. Boil briskly, uncovered for 5 minutes. Remove from the
heat. When the syrup has cooled to lukewarm, stir in the
kirsch.
After the cake layers have cooled, transfer to long strips
of wax paper and prick each layer lightly with the tines of a
long fork. Sprinkle the layers evenly with the syrup and
let them rest for at least 5 minutes.
Filling & Topping-
1. If fresh cherries are used, poach them by removing stems
and pits, then combining with 2 c. water and 3/4 c. sugar in
a small saucepan. Bring to a boil over high heat, then reduce
to low and simmer for 5 minutes or until tender. Drain in a
colander, discarding the syrup and pat completely dry.
2. In a large chilled bowl, beat the cream with a whisk or electric
mixer until it thickens lightly.
3. Sift 1/2 c. of confectioners sugar over the cream and continue
beating until firm peaks form.
4. Pour in 1/4 c. kirsch in a thin stream and beat only until the
kirsch is absorbed.
Cake Assembly-
1. Place 1 of the 3 layers in the center of a serving plate.
2. With a spatula, spread the top with a 1/2” thick layer
of whipped cream and place the cherries over the cream,
leaving about 1/2” cream free of cherries around the
perimeter.
3. Gently set a second layer on top of the cherries and
spread it with 1/2” of whipped cream.
4. Set the 3rd layer in place.
5. Spread the sides and top of the cake with remaining
whipped cream.
Chocolate Curls-
Have the bar of chocolat at room temperature but not soft.
Shave the chocolate with a vegetable peeler in either large
or small curls. Handle the chocolate as little as possible.
Refrigerate or freeze the curls until ready to use.
Gently press chocolate curls into cream on the sides of the
cake.
Arrange chocolate curls and cherries on top of the cake. |
This recipe for Black Forest Cake is from