Black forest cake recipes
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Black Forest Gateau
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Mitzie Wilson's Black Forest Roulade
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Delia Smith's Black Forest Gateau
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Ingredients
- CAKES
- 225g butter
- 225g caster sugar
- 225g plain flour
- 4 eggs
- 25g cocoa powder
- 2 tsp baking powder
- FILLING
- 300g cherries
- 100g soft brown sugar
- 50ml brandy
- 50ml water
- 300ml whipping cream
Method
- 1. Cream together the butter& sugar, then beat in the eggs until light & fluffy. Sieve in the flour, cocoa & baking powder, fold together until all combined. Grease 2 sandwich tins & divide the mixture between them. Bake in the oven at 190c/GM5 for around 20 minutes. Leave to cool in the tin, then tip out onto a rack.
- 2. Cut the cherries in half & remove the stones, this is a bit fiddly & you will end up with pink fingers! Keep a few fresh to decorate the top with. Put the stoned ones in a small pan with the sugar, water & brandy, give it a good stir. Put it on a gentle heat & bring it up to the boil. Simmer until the mixture has reduced by half & the liquid has thickened into a light syrup. Put to one side to cool.
- 3. Whip the cream until it forms soft peaks, then slice each of the cakes in half, I find it easiest to use the bread knife to do this. Now starts the construction! Place a base layer of cake, drizzle a little of the syrup over the top, then add a layer of cream, a scattering of cherries & another layer of cake. Repeat this pattern until you pop on the top, then add a final topping of cream & a few more fresh cherries to decorate.
rebeccabakescakes has contributed to these popular cooking recipes:
Ingredients
- 175g plain chocolate
- 6 eggs, separated
- 175g caster sugar
- caster sugar to dust
- 500g cherries
- 300ml double cream
- 2tbsp kirsch or cherry brandy or amaretto
Method
- Preheat the oven to 180C/gas 4. Grease and line a 35cm x 25cm Swiss roll tin with baking parchment.
- Break up the chocolate and melt in a bowl over simmering water (or heat in the microwave for 1-2 minutes).
- Whisk the egg yolks and caster sugar together until pale and creamy, then gradually beat in the melted chocolate.
- Whisk the egg whites in a clean, grease-free bowl, add a large spoonful to the chocolate mixture, and fold in to give the mixture a looser consistency.
- Carefully fold in the remaining egg whites, then spread the mixture gently in the tin and bake for 20-25 minutes until risen and just firm to the touch.
- Sprinkle caster sugar over a sheet of baking parchment on the work surface and invert the roulade on to it. Cover with a damp tea towel and allow to cool completely.
- Stone the cherries. Whip the cream until it just holds its shape and fold in the kirsch or cherry brandy, or amaretto.
- Peel the backing paper off the roulade and spread with the cream, then scatter with cherries or cherries jubilee (see below). Roll up from one short end and dust with caster sugar.
Mitzie Wilson has contributed to these popular cooking recipes:
Ingredients
- 6 large eggs
- 150g (5oz) caster sugar
- 50g (2oz) cocoa powder, sifted
- FOR THE FILLING AND TOPPING
- 275ml (10fl oz) double cream
- 1 level tbsp caster sugar
- 450g (1lb) tin or jar Morello cherries
- 1 or 2 tbsp Kirsch or rum
- 50g (2oz) plain chocolate
- YOU WILL ALSO NEED
- 2 20cm (8 inch) sandwich tins, oiled with groundnut oil and the bases lined with greaseproof paper, also oiled
Method
- Pre-heat the oven to gas mark 4, 350F (180C). Start off by separating the eggs and placing the whites in a clean grease-free bowl.
- Put the yolks in another bowl and whisk them with the caster sugar until they just begin to pale and thicken (be careful not to thicken them too much, though). Now fold in the sifted cocoa powder.
- Next, with a clean whisk, beat the egg whites until stiff but not too dry. Stir a heaped tablespoon of the egg white into the chocolate mixture to loosen it up a little bit. Then, using a metal spoon, carefully and gently fold in the rest of the egg white (trying not to lose any air).
- Divide the mixture equally into the prepared sandwich tins and bake them near the centre of the oven for about 15-20 minutes. They won't appear to be cooked exactly, just set and slightly puffy, and when they're taken out of the oven they will shrink (but that's normal).
- Leave the cakes to cool in the tins, but turn them out while they're still faintly warm and strip off the base papers.
- Now whip the cream with the tablespoon of caster sugar until it is a floppy, spreadable consistency. Next, empty the tin of cherries into a sieve set over a bowl and combine 2 tablespoons of the juice with the Kirsch or rum. Sprinkle this over the cake layers and, using a palette knife, spread about a third of the whipped cream over one cake.
- Then slice the cherries and de-pip them (if they have any pips). Leave about a dozen whole ones for the decoration. Now arrange the sliced cherries all over the cake spread with cream.
- Next, carefully place the other cake on top and cover the entire cake with the remaining cream, again using a palette knife. Finish off by arranging the whole cherries around the edge, then grate the chocolate and sprinkle it all over.
1 Comments
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Add commentcarol savage Sat Jul 24 2010 • Reply
Wow, what a great picture -