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HOW TO MAKE BLACK FOREST CAKE VIDEO RECIPE
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Iearn how to make black forest cake at home, a delicious cake recipe. It is a German cake, comes from the black forest in Germany. Black forest cake is also known as gateau.. Ihe Black Forest Cake is a special unique chocolate cake decorated with fresh whip cream, cherries and chocolate shavings. In this video i shows step by step directions on how to decorate and make a Black Forest cake. If you follow the exact same recipe, you'll love it! Yummy Black Forest Cake right out of your Home kitchen Perfect for Birthdays or any Celebration, ideal for Gifts Deliciously sweet treats and the whole family will love.
For the chocolate cake:
300 gm plain flour ( Maida)
80 gm good quality cocoa powder
8 Egg
250 gm fine sugar
7 gm baking powder
1 pinch Salt
60 gm butter melted
For the cherry syrup:
100 ml water
1 cup Sour cherries
For the whipped cream:
500 Ml whipping cream
3 tbsp vanilla sugar if required
chocolate shavings and fresh cherries for decoration
Hope you enjoyed my recipe for Nepali Black forest cake (KIDS as well as ADULT LOVING FOOD)
Search for „How to make Nepali Black forest cake yummy food world“ in youtube to find this video easily
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Classic Black Forest Cake | Jols Kitchen
Classic Black Forest Cake | Jols Kitchen
Hey guys! Welcome back to my channel.
We have been doing the fruit series for the past episodes. Today we are using yummy cherries.
In this video I am going to show how to make the all time classic black forest cake. Light and fluffy sponge cake, soaked in cherry syrup layered with cream and chocolate shavings!
What’s not to love? I hope you guys give this recipe a try. Enjoy!
Timestamps:
0:00- Intro of black forest cake
00:20- making the sponge cake for the black forest
02:53 - Placing in the pan and baking
03:19- Preparing cherry filling and syrup for the black forest
04:52- Cutting the sponge cake to layers
05:23- Preparing the whipped cream icing
06:02- Assembling the black forest cake
07:08- Placing on crumb coat
07:34- Making chocolate leaf decorations
08:02- Icing the black forest cake
08:54- decorating and making our black forest cake pretty
10:23- Taste test of our black forest cake.
#blackforestcake #chocolateandcherriescake #jolskitchen
Here is what you'll need!
INGREDIENTS:
For the Chocolate Sponge Cake
1cup all-purpose flour
1/2cup cocoa powder
1.5 tsp baking powder
a pinch of baking soda
1/4 tsp salt
Meringue:
4 egg whites in room temperature
150 g powdered sugar
4 egg yolks
2 tsp vanilla extract
12 tbsp oil
Cherry filling and syrup
4 tbsp white sugar
300 grams fresh cherries
Juice of ½ lemon
For the Whipped Cream:
4 cups whipping cream
1 cup powdered sugar
Decorations:
1 cup dark chocolate shavings
Bottled cherries
Melted dark chocolate for leaf decor
Check Video for the recipe and make this a treat for you and your loved ones.
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Classic Black Forest cake
A retro gem of a cake that never gets old, try your hand at making this delicious Black Forest gateau!
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Fine dining BLACK FOREST CAKE recipe | Michelin Star Dessert At Home
In this video I will show you a delicious fine dining dessert, black forest cake with caramelized milk ice cream and pistachio crumble. This is a super easy recipe you can do at home for your friends and family, I guarantee you they will love it.
Sponge recipe
- 250g of sugar
- 200g of almond flour
- 6 whole eggs
- 50g of cocoa
- 40g of plain flour
- 4 egg whites
- pinch of salt
White chocolate mousse
- 250g of white chocolate
- 8g of gelatine
- 4 egg yolks
- 20g of sugar
- 100ml of milk
- 120+270 heavy cream
Cherry jam
- 450g of cherry puree
- 120g of sugar
- 10g of pectin
- 3g of gelatine
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#blackforestcake #finediningdessert #homecooking
Professional Baker Teaches You How To Make BLACK FOREST CAKE!
Black Forest Torte is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Chocolate Chiffon
1 ¾ cups (225 g) cake & pastry flour
1 cup (130 g) icing sugar
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
1 cup (250 mL) coffee at room temperature
½ cup (125 mL) vegetable oil
5 eggs at room temperature, separated
½ tsp (2 mL) cream of tartar
¼ cup (50 g) granulated sugar (caster sugar)
Cherries
2 cups (500 mL) pitted tart cherries**
1 cup (200 g) granulated sugar (caster sugar)
½ cup (125 mL) water
2 cinnamon sticks
2 Tbsp (30 mL) cornstarch
3-4Tbsp (45-60 mL) kirsch, cherry gin, or brandy (optional)
Whipped Ganache
1 cup (250 mL) whipping cream
5 oz (150 g) semisweet chocolate, chopped
Whipped Cream Frosting
2 cups (500 mL) whipping cream
½ (250 g) package cream cheese, softened
1 cup (130 g) icing sugar, sifted
1 ½ tsp (7 mL) vanilla extract or vanilla bean paste
1 Tbsp (15 mL) kirsch, cherry gin or brandy(optional)
2 Tbsp (30 mL) instant skim milk powder
chocolate shavings and candied or brandied cherries for decor
Directions
1. Preheat the oven to 325 F (160 C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all.
2. In a large bowl or in the bowl of a stand mixer fitted with the whip attachment, sift the flour, icing sugar, cocoa powder, baking powder and salt. Add the coffee, oil and egg yolks and whip on high speed until the mixture is thick and glossy (it will look almost like chocolate pudding).
3. In a separate or clean bowl, whip the egg whites and cream of tartar until they are foamy, then slowly pour in the sugar and continue whipping until the whites hold a stiff peak when the beaters are lifted. Fold a third of the whites into the chocolate batter, and then fold in the remaining two-thirds.
4. Pour the batter (it will be fluid) into the prepared pans and bake for about 30 minutes, until the centre of the cake springs back when gently pressed. Out from the oven, turn the cakes upside down to cool (if you have new or non-stick pans, the cakes may pop out, but that is OK).
5. For the cherries, simmer the cherries with the sugar, water and cinnamon sticks over medium heat for 10 minutes, then remove the cinnamon sticks. Stir the cornstarch and kirsch (or brandy, if using) together and add to the cherries, stirring until the cherry juices have thickened and are bubbling. Remove from the heat, cool and then chill completely.
6. For the whipped ganache, bring the cream up to a full simmer, then pour this over the chocolate. Let the mixture sit for a minute, then whisk gently until it is smooth. Cool the ganache and then chill completely. When you are ready to assemble the torte, whip the ganache by hand until it holds peaks when the whisk is lifted (or if using beaters, beat on medium-low speed). Spoon all of the whipped ganache into a piping bag fitted with a large star or plain tip.
7. For the whipped cream frosting, whip the cream until it holds medium peaks. In a separate bowl, beat the cream cheese, icing sugar and vanilla until smooth. Add about a cup of the whipped cream and beat well until smooth (don’t worry if the cream deflates a little. Fold in the remaining cream and the kirsch (or brandy, if using), then fold in the skim milk powder.
8. To assemble, place a cake layer on a platter. Pipe an edge around the outside of the top of the cake with the whipped ganache, as well as a little circle in the centre (this prevents the cake from collapsing as you slice it later). Spoon and spread half of the cherry filling over the cake within the piped ganache and top with a second cake layer. Repeat again with the whipped ganache and the remaining cherry filling (the remaining whipped ganache can be used for decorating). Frost the top and the sides of the cakes with the whipped cream frosting and pipe any details you wish on the top. Sprinkle the top of the cake with chocolate shavings and arrange candied or brandied cherries if you wish. Chill for at least 2 hours before serving.
The torte will keep, refrigerated, for up to 3 days.
** You can use frozen pitted cherries, since fresh tart cherries are tough to find and have a short season (and are a pain to pit). You can often find frozen cherries at European style groceries or deli’s. If impossible to source where you live, use tinned cherry pie filling as is, with a little kirsch stirred in.
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