Prepare a simple syrup (1:1 sugar and water) with a small addition of kirsch. When the chocolate hardens, use a knife to make chocolate curls.Smooth out a thin layer and let the chocolate harden. Place the chocolate on a silicone mat/paper/plate or on another surface.When 2 oz of chocolate melts in a water bath, remove the bowl from the heat and add 1 ½ oz of chopped chocolate.Divide the chocolate: put 2 oz in a water bath, and chop 1 ½ oz finely.After the cream and chocolate have cooled, beat them up with a mixer at high speed until a dense creamy consistency.Then put the chocolate cream in the refrigerator until it cools completely. Put the cream with chocolate in a water bath and stir constantly until the chocolate dissolves. Bring to a boil and stir, keep on fire for 3-5 minutes until thickened. Combine cherries, sugar, Kirschwasser, and starch in a saucepan and put on medium heat.If frozen, then it must first be thawed and the juice drained (it can be used for soaking). If the cherry is fresh, then you need to remove the stones.After the cake is ready (if you stick a toothpick, it should remain dry), turn the cake straight in the mold and leave to cool for 10-15 minutes. Put the dough into the mold (only the bottom should be covered with parchment!) and put it in the preheated oven for 30-35 minutes.The last step is to add the remaining whites and gently mix them so that the consistency becomes smooth, and at the same time, the dough remains bold.Then pour in all the flour and gently mix with a spatula until a smooth consistency, so that there are no pieces of dry flour left. Mix a third part of the whites into the dough.Separately, whisk the whites with the remaining sugar (2). Beat up the yolks with sugar (1) to a fluffy light mass.Sift the flour with cocoa, separate the yolks from the whites.The flour must be sifted with cocoa and take into account that when adding cocoa, the sponge cake will not rise so high and will be slightly denser, since cocoa absorbs a lot of moisture. It does not differ in any way from the preparation of a classic sponge cake. They help to make the Black Forest universal dessert at any time of the year. You can use frozen, canned or fresh cherries. If you do not have such cherry alcohol for soaking, use cognac, it is perfect for cherries and chocolate. Use Kirschwasser (cherry brandy) for this cake, but other cherry bitters and liqueurs will also work well. The basis of the cake is different variations of the sponge cake, we suggest you classic sponge cake, also you can try a sponge cake with the addition of butter or with whisking eggs in a water bath. Therefore, the better the cream, the better it will whisk and taste. In all the recipes of the Black Forest cake, you can find that the cream is used both inside the cake and for decoration and has a creamy structure. But they are all based on the classic recipe of the Black Forest, so it’s worth getting acquainted with it first.īlack Forest cake is a refined and elegant cake that would be a great option if you want to prepare something fragrant! This cake is not difficult to cook, but success will largely depend on the quality of the products you use, especially cream. To date, there are many variations of the Black Forest cherry cake and everyone has their own proven recipe in stock, according to which a stunning Black Forest cake is made. The cake is decorated with cherries and grated chocolate. What is included in the filling of the black forest? The most delicate air cream is made of whipped cream and cherries. In the classic recipe, the cake consists of chocolate sponge cakes, which are soaked with Kirschwasser. Black Forest cake or Schwarzwälder Kirschtorte is a dessert originally from Germany, which has gained worldwide popularity due to the classic combination of chocolate, cream and cherry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |