Chef Time!

Chef Time!

Tuesday, September 18, 2012

Schwarzwalder Kirschtorte

“Black Forest Cherry Cake”

Black forest cake is a favorite among many people, however, most of them think that it is difficult to make. Although it may look difficult, it is actually quite easy.




Black Forest Gateau, also commonly called Black Forest Cake in Canada, the USA and Australia, is the English name for the southern German dessert Schwarzwälder Kirschtorte , literally “Black Forest Cherry Cake”. It originated in the Black Forest region of southern Germany where Kirsch is distilled, but is a popular dessert throughout Germany, Austria and the world.
This famous and much-loved cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. These layers are topped with additional whipped cream, maraschino cherries and chocolate shavings. This great-looking cake is not at all difficult to cook, so carefully study the recipe below, put on your apron, and get started!

German Black Forest Cake
2 c. + 2 tbsp. flour
¾ c. cocoa
¾ tsp. soda
½ c. shortening
1 c. milk
¼ c. light corn syrup
¼ c. Kirsch (Cherry Brandy)*
3 c. whipping cream
1 (21 oz.) can cherry pie filling
2 c. sugar
1 ½ tsp. baking powder
¾ tsp. salt
3 eggs
1 tbsp. vanilla extract
¼ c. + 2 tbsp. powdered sugar
Combine dry ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally.
Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside.
Poke holes into the cake with a fork, about 1 inch apart through all layers. Stir together the corn syrup and the kirsch; sprinkle evenly over cake layers.
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with ¾ cup cherry pie filling. Repeat with second layer and then top with third cake layer.
Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be leftover cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well.
For topping instead of cake crumbs use shaved semi-sweet chocolate that comes in bars. Make a little more whipped cream and the use the 4th layer on cake.
*Chef’s Notes: 1 tablespoon almond extract plus 3 tablespoons of water can be substituted for Kirsh.

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