How To make Black Forest Cake Part 1
For the cake: 6 oz Bittersweet chocolate
cut into bits 6 tb Unsalted butter
1 ts Vanilla extract
1 c Water
6 lg Eggs; room temp
1 c Sugar
1 c Cake flour
1/2 ts Salt
For the filling: 2 lb Canned sour cherries
:
drain, reserving the -juice 1 c Sugar
5 ts Cornstarch
2 tb Kirsch
For the syrup: 1/2 c Sugar
1/2 c Water
1 c Kirsch
Whipped cream topping: -- envelope unflavored -gelatin 3 tb Kirsch
3 c Well-chilled heavy cream
1/3 c Sifted confectioner's sugar
1 ts Vanilla
1/2 c Chocolate shavings and curls
Glaceed cherries for garnish TASTE SHOW #TS4803 AIR DATES: 1/15/96, 1/16/96, 1/20/96, 1/21/96 BLACK FOREST CAKE YIELD: 8 TO 10 SERVINGS
Make the cake: Preheat oven to 350 degrees. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly. Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely. See Part 2:
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How To make Black Forest Cake Part 1's Videos
Black Forest Cake Recipe - Woolworths
A rich, delicious, indulgent cake, it will have guests begging for more. The video recipe shows the process & helpful tips.
BLACK FOREST CAKE (FRESH MAGAZINE)
Preparation Time: 1 hour plus cooling time
Cooking Time: 40 mins
Serves: 12
Ingredients:
400g Woolworths Select unsalted butter, softened
11/2 cups Homebrand caster sugar
6 Woolworths Select free range eggs
2 teaspoons vanilla extract
3⅓ cups Macro Organic self-raising flour
⅔ cup Macro Organic plain flour
11/2 cups Homebrand cocoa powder
1 teaspoon bicarbonate of soda
1 cup buttermilk
⅔ cup Woolworths milk
⅓ cup cherry brandy *See tip
600ml Woolworths thickened cream, whipped
600g fresh cherries, pitted and halved
200g Woolworths Select dark cooking chocolate, melted
Method:
1 Preheat oven to 180°C. Grease and line bases of two deep, 23cm base cake tins.
2 Cream butter and sugar in a large bowl of an electric mixer until pale and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and beat well.
3 Sift flours, cocoa and bicarbonate of soda together onto a sheet baking paper. Fold in using a large metal spoon, alternating with combined milks. Stir until just combined and smooth.
4 Divide mix between tins and smooth tops. Bake for 40-50 minutes or until cooked when tested with a skewer. Cool in tins for 15 minutes before turning out onto a wire rack and cooling completely.
5 To serve, cut both cakes into 3 even layers, to make 6 layers. Place a layer on a cake stand. Brush top with kirsch and spread with some of the cream. Scatter one-sixth of the cherries. Repeat layers finishing with the cherries. Decorate top of cake with chocolate shavings. Refrigerate until required.
6 To make shavings, spread chocolate onto a clean, dry surface, such as marble, stone or glass. Leave until just set but not completely hard. Holding a large knife at a 45°angle, scrape chocolate into curls.
Tip 1: You can replace the cherry brandy with raspberry cordial; mix 2 tablespoons raspberry cordial with 2 tablespoons cold water.
Tip 2: Freeze the cakes at the end of step 4 for 1-2 hours until semi-frozen, this makes it easier to cut the cakes into layers.
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Black Forest Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Black Forest Cake. A Black Forest Cake is a delicious combination of chocolate cake, Kirsch soaked Morello cherries, and loads of whipped cream.
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Amazing Black Forest Cake Recipe ????
Amazing Black Forest Cake ????
Check out the updated chocolate sponge cake recipe!:
[Genoise Chocolate Sponge]
[INGREDIENTS]
Biscuit Chocolate Sponge:
Enough amount for 1 15 cm (6-inch) round cake mold
• Egg (Large): 3 (*Separate egg white and egg yolks)
• Granulated sugar: 105 g (3.7 oz)
• Cake Flour: 70 g (2.5 oz)
• Coco powder: 18 g (0.6 oz)
• Butter(Melted): 30 g (1 oz)
• Milk: 15 g or 1 Tbsp
Bake at 355 F (180 C) for about 30 - 35 mins with 1 6” pan
* Bake longer for more batches.
* Adjust the time and temperature depending on the oven you use.
Cake syrup:
• Cherry syrup from canned sour cherries: 50g (1.7oz)
• Water: 25 g (0.9 oz) or 1 Tbsp + 2 tsp
• Granulated sugar:15 g (0.5 oz)
• Kirsch: 1.5 Tbsp
Chocolate cream:
• Dark Chocolate (55% this time): 25 g (0.9 oz)
• Heavy Cream: 75 g (2.6 oz)
• Granulated sugar: 5 g (0.2 oz)
Whipped cream:
• Heavy cream: 350 g (12 oz)
• Granulated sugar: 35 g (1.2 oz)
Dark cherries in syrup (**Use sour cherries) : 1 can (425 g | 15 oz)
Good quality dark chocolate (Blocks) for chocolate curls: Some as you like!
Fresh dark cherries: Some for decorations (Optional)
Gold leaf (Optional)
WATCH OTHER TUTORIALS!:
[MATCHA TIRAMISU]
[STRAWBERRY CHIFFON SANDWICH]
[CRUSTLESS BLUEBERRY CHEESECAKE STICKS]
[NO BAKE CHERRY BLOSSOM CHEESECAKE]
[CREAMY CARAMEL CUSTARD PUDDING]
[STRAWBERRY MOUSSE]
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Blackforest pastry being prepared from scratch????????
Black Forest cake recipe | Black Forest pastry recipe
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Ingredients : my 1 cup measures 250ml
For chocolate sponge cake :
All purpose flour/maida : 2 and 1/2 cups/250 grams
Cocoa powder : 1/2 cup (50 grams)
Baking powder : 2 tea spoon
eggs : 5 (room temperature)
Sugar : 1 and 1/2 cups (300 grams)
Oil : 1/2 cup (125ml)
Warm milk : 1 cup (250ml)
Vanilla essence : 2 tea spoons
For sugar syrup :
Sugar : 1/2 cup
Water : 2 cups
Whipping cream : 2 cups
Chocolate shavings : as needed
Cherries : 1/2 cup (sliced)
Whole cherries for decorating
How to whip Non dairy whipping cream :
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BLACK FOREST CAKE RECIPE WITH COSTING/PERFECT SA HANDAAN!
Pan size: 2 pcs. of 8 inch round pan or 11×3 round pan
baking time: 160°C FOR 25-32 minutes.
Ingredients
*Cake
1 cup butter
1 and 1/2 cup sugar
1 tsp. salt
2 pcs. large eggs
3 cups milk
1 tbsp. white vinegar
2 tsp. baking powder
1 tsp. baking soda
1 cup cocoa powder
3 cups all purpose flour
*Chocolate cage, chocolate disk, filling
1 and 3/4 cup dark chocolate chips or bar (300 grams)
1 tsp. oil
*1 small jar maraschino cherry or fresh cherry
*Cream frosting and filling
2 cups cold whip cream
1/3 cup powdered milk
1/4 cup powdered sugar
WITH COSTING
Ingredients
*Cake
1 cup butter= 80.00
1 and 1/2 cup sugar=15.00
1 tsp. salt= 0.10
2 pcs. large eggs= 14.00
3 cups milk=33.00
1 tbsp. white vinegar= 0.50
2 tsp. baking powder=2.00
1 tsp. baking soda= 1.00
1 cup cocoa powder= 40.00
3 cups all purpose flour= 23.00
----------------------------------------
=208.60
*Chocolate cage, chocolate disk, filling
1 and 3/4 cup dark chocolate chips or bar (300 grams)= 78.00
1 tsp. oil=1.00
-------------------------------------------
79.00
*1 small jar maraschino cherry or fresh cherry= 89.00
*Cream frosting and filling
2 cups cold whip cream=88.00
1/3 cup powdered milk=5.00
1/4 cup powdered sugar=4.00
------------------------------------
97.00
208 + 79 + 89 + 97 =473.00
473 PESOS IS THE COST OF INGREDIENTS
ADD 30-35 PESOS FOR THE CAKE BOARD AND CAKE BOX IF YOU WANT TO SELL. ANOTHER 20 PESOS FOR THE ELECTRIC CONSUMPTION UPON BAKING THE CAKE.
GOLDI SELLS BLACK FOREST CAKE FOR 650 PESOS, 7×3 SIZE IF I'M NOT MISTAKEN. YOU CAN SELL THIS FOR 800-900 PESOS EACH DEPENDS ON YOUR TARGET MARKET.
THANK YOU AND GOOD LUCK!