Take eggs in a bowl and beat them for few seconds. Take wheat flour, cocoa powder, baking powder and sieve them 4-5 times and keep it ready. How to make Black Forest Cake with step by step pictures Making Chocolate Sponge Recently we had virtual meet via zoom call and hopefully we will all meet one day.ĭo try and let me know your feedback. We have so many talented bloggers in the group and I have learned a lot from all of them. I remember Mayuriintroduced me to this group and we had discussion about the same and first I was thinking if it is possible for me to post every monday and now it has become the routine and every monday we look forward to select new themes for next week. I joined this group nearly a year back on theme 202 and my first post is Chocolate Brownie. It is special this week as we celebrate 250th bloghop #250CelebratewithCake. This is right occasion to post this cake to celebrate milestone in our Foodie Monday Bloghop group.Regular readers of my blog would know about Foodie Monday Bloghop group where we post on particular theme every Monday. I made this cake for my father's birthday longtime back and it was pending in my drafts. Garnish the cake with chocolate savings and cherries on the top. So moist, soft and perfect cake for parties or to celebrate any occasions. If you are looking for eggless chocolate sponge you can try base which I used for Peter Rabbit Cake. Store bought cake always have too much cream and many don't prefer. I have used wheat flour with eggs for the chocolate sponge. You can reduce the amount of whipping cream as you like. I have made it many times and it is always hit. Traditionally they use kirschwasser liquor to make these cakes but cherry syrup is good alternative used across everywhere. It is one of the classic German dessert and it is very easy to prepare this cake in home. Black Forest Cake is chocolate sponge cake soaked in cherry syrup with layers of cream and decorated with chocolate and cherries. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.Black Forest Cake Recipe | Black Forest gateau | Whole Wheat Black Forest Cake recipe with step by step pictures and instructions. Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. Top with another sponge layer and continue until you have three layers of cherries and cream. Divide one half of the cream into thirds and spread one third over the cherry mix. Spread one third of the cherry mix over the sliced sponge. Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl.
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