Subject: Black Forest Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 10 2001 - 11:56:46 EDT
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F O O D F U N N Y
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Reader Nancy from Long Island gives the ol' World Wide Recipes
Groan-O-Meter a workout with this one:
Two trout are dining in a restaurant when one of them starts waving
his empty glass in the air. The head waiter turns to another waiter
and says, "I think there's a fish out of water."
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T O D A Y ' S R E C I P E
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Long-time readers of this ezine know that I don't often publish cake
recipes, preferring lighter and healthier desserts. This recipe is
such a classic, and so befitting our "German Favorites" theme, that I
decided it's time for a sweet indulgence.
Schwarzwalder Kirschtorte (Black Forest Cake)
For the cake:
10 Tbs (150 ml) unsalted butter
6 eggs
1 cup (250 ml) sugar
1 tsp (5 ml) vanilla extract
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) unsweetened cocoa
Clarify the butter by melting it in a small saucepan over low heat.
Skim off the foam and pour the clear liquid into a small bowl,
discarding the solids in the bottom of the pan. Set aside. Beat the
eggs, sugar, and vanilla until light and fluffy. Combine the flour
and cocoa in a sifter and add to the egg mixture a little at a time,
folding it in gently with each addition. Fold in the clarified butter
about 2 tablespoons (30 ml) at a time, folding just enough to
incorporate the butter. Pour the batter into three buttered and
floured 7- to 8-inch (17 - 20 cm) round cake pans. Bake in a
preheated 350F (180C) oven for 10 to 15 minutes, until a toothpick
inserted in the center comes out clean. Cool on wire racks for about
5 minutes, then run the blade of a small knife around the edges of the
cakes and invert them onto wire racks to cool to room temperature.
For the syrup:
1/2 cup (125 ml) sugar
1/2 cup (125 ml) water
1/2 cup (125 ml) kirsch
Combine the sugar and water in a small saucepan and boil uncovered
over moderate heat for 5 minutes. Allow to cool slightly and stir in
the kirsch. Drizzle or brush the syrup over the cooled cakes.
For the topping:
3 cups (750 ml) heavy cream
1/2 cup (125 ml) powdered (confectioner's) sugar
1/4 cup (60 ml) kirsch
1 cup canned sour cherries, rinsed and drained
Fresh sweet cherries with stems or maraschino
cherries for garnish
Chocolate curls* for garnish
Beat the cream until it has thickened slightly. Add the powdered
sugar and whip until stiff peaks form. Beat in the kirsch.
To assemble, place one of the three layers on a serving platter.
Spread about 1/4 of the whipped cream over the cake and scatter 1/2
the cherries on top. Gently place the second cake on top and repeat.
Place the third cake on top and cover the top and sides of the cake
with the remaining whipped cream. Garnish with cherries and chocolate
curls. Makes one cake to serve 8 to 10.
* To make chocolate curls, use a vegetable peeler to shave thin slices
off an 8-ounce (225 g) block of semisweet chocolate that is at room
temperature but still firm. Work directly over waxed paper and
refrigerate or freeze the chocolate curls until needed, handling them
as little as possible.
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