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
Online baking workshop | Dutchtruffle cake | pineapple cake | black forest cake | cake recipe |
Traditional Black Forest Cake Recipe
Everything about this rich black forest cake (Schwarzwälder Kirschtorte) is mouthwatering. Three light and fluffy layers of genoise sponge cake, similar to a roll cake, are soaked with a kirsch cherry liqueur, layered with sweet whipped cream, and covered in Kirsch-soaked cherries and chocolate shavings.
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Written recipe and instructions ►
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CHAPTERS ►
00:00 Introduction
00:21 What is Black Forest cake?
01:11 The cherry syrup
02:40 Sponge cake
04:01 The egg mixture
05:26 The ribbon stage
06:04 Folding the batter
07:57 Baking the cakes
09:17 Cooling the cakes
09:45 Stabilized whipped cream
11:27 Assembling the cake
13:34 Decorating the cake
14:34 Storing the cake
15:01 Tasting the cake
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Designer Black Forest Gateau part 1 - Full Recipe - In Search of Perfection - BBC
Michelin star chef Heston Blumenthal talks through his designer Black Forest Gateau recipe. This is part one of a two clip dessert recipe. In this first clip the award winning chef teaches you how to make aerated chocolate layers by using a vacuum cleaner, how to cook a biscuit base, and the best way to make the third layer - the chocolate sponge. Great clip from BBC cookery show 'In Search of Perfection'. Don't forget to check out part2 n the compete luxury cake recipe! For more BBC Good Food videos visit our channel:
Black Forest Cake Recipe | Bakery Style Eggless Black Forest Cake at home | Easy Recipe
I do not know why it has taken me this long to share my recipe for a black forest cake but better late than never! I am actually very happy with this recipe and if you want to make a stunning, bakery style, black forest cake at home then this recipe will come to your rescue. Believe it or not, this is an eggless cake, which has the perfect combination of chocolate and cherries!
#BlackForestCake
written recipe -
Ingredients -
For cake
* 2 cups (240gms) maida
* 1 cup (120gms) cocoa powder
* ½ tsp (3gms) baking soda
* 1 + ½ tsp (6gms) baking powder
* 1 (240ml) cup oil
* 2 + ¼ cup (450gms) caster sugar
* 1 + ½ cup (427gms) curd
* 1 tsp (5ml) vanilla
* ½ cup (120ml) milk
For cherry syrup
* 1 cup (140gms) cherries
* ¼ cup (50gms) sugar
* ¼ (60ml) water
For cherry compote
* 1 cup (140gms) cooked cherries (from syrup)
* 1 cup (140gms) fresh cherries
* ¼ cup (50gms) sugar
* 2 tbsp (30ml) water
* 1 tbsp (7 gms) cornflour
For ganache
* ½ cup (120ml) fresh cream
* ½ cup (90gms) chopped chocolate
For chocolate shavings
* Melted chocolate
* Whipped cream (to frost and layer)
PRODUCTS I USE-
1. Sugar -
2. All-purpose flour/maida -
3. Cocoa powder -
4. Chocolate -
5. Baking powder -
6. Mixing bowls -
7. Whisk -
8. Spatula -
9. Induction -
10. Palette knives -
For chocolate ganache -
How to whip cream -
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Black Forest Cake Without Oven | Birthday Cake Recipe | Chocolate Lace Cake
WELCOME TO YUMMY FOOD & FASHION
TODAY'S RECIPE IS Black Forest Cake Without Oven | Birthday Cake Recipe | Chocolate Lace Cake
#blackforestcakewithoutoven #blackforestcake
INGREDIENTS:
9 INCH CAKE MOULD
5 EGGS
SUGAR - 1 CUP
FLOUR - 1 CUP + 1/3 CUP
COCO POWDER - 1/3 CUP
BAKING POWDER - 2 TSP
BAKING SODA - 1 TSP
OIL 1/2 CUP
VANILLA ESSENCE - 1 TSP
COFFEE POWDER
WATER - 1/4 CUP
CHOCOLATE SYRUP - 3 TBSP
SUGAR - 2 TBSP
CHOPPED CHERRY - 1/4 CUP
WATER - 1/2 CUP
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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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