recipe for Black Forest chocolate cake
"Frodo" > wrote in message
...
> I would like a recipe for Black Forest chocolate cake. Does it need
> whipping cream added to the cake?
> How do you make the chocolate cake? Does it take marachino cherries as
> well? Do you have to put it in the refrigerator to chill it before
serving?
> Should you add strawberries in glaze and whipping cream when serving the
> cake for dessert? What meal should be served before the cake is served?
> Sincerely;
> Ingrid Kraemer
>
* Exported from MasterCook *
Black Forest Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 c Water
1 c Honey
1/2 c Applesauce
1 t Vanilla
1 t Vinegar
2 c Wholewheat pastry flour or
-- ¥
unbleached white flour
3/4 c Cocoa powder
1 tb Baking powder
1 t Baking soda
-----SYRUP-----
1/2 c Water
1/4 c Honey
2 Thin lemon or orange slices
1/3 c Kirsch
-----ICING-----
3/4 c Raw cashews
3/4 c Water
2 ts Vanilla
1/2 c Honey
10 oz Firm tofu
3 oz Semi-sweet chocolate,
Melted
16 oz Jar pitted cherries,
Drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large
bowl & whisk well. Sift dry ingredients together & whisk into liquid
mixture. Pour into greased & floured 9" cake tin & bake for 35
minutes or until springy.
Cool cake completely & remove from pan. With a serrated knife, cut
cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3
minutes. Let cool & then add kirsch.
ICING: In a blender, combine cashews, water & vanilla. Blend till
smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for
the vanilla icing to go on top & sides of cake. To the rest of the
mixture, add melted chocolate & 3 tb of syrup. Blend till smooth.
Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some
syrup onto bottom layer & spread half of chocolate icing over it.
Place the middle cake layer on top & brush with syrup & icing. Put
down a layer of cherries & dot with a little vanilla icing to help
the top layer stick. Place the top layer on the cherries & brush
again with syrup. Frost top & sides with vanilla icing. Decorate with
cherries & pipe rosettes if desired.
Chill several hours before serving. The cake can be kept covered if
not being served till the following day. However, the frosting may
discolour after about 3 days.
"Vegetarian Times" December, 1993
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 195 Calories; 2g Fat (7.4% calories
from fat); 3g Protein; 48g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Fat; 3
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Black Forest Cake 3
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
2 c Plus
2 tb All purpose flour
2 c Sugar
3/4 c Cocoa
1 1/2 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
3 Eggs
1 c Milk
1/2 c Vegetable oil
1 tb Vanilla
-----CHERRY TOPPING-----
2 cn (20 Ounce size) tart pitted
Cherries, undrained
1 c Sugar
1/4 c Cornstarch
1 t Vanilla
-----FROSTING-----
3 c Whipping cream
1/3 c Powdered sugar
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake
pans. Cover bottoms with waxed paper. Combine dry ingredients in
large bowl. Add eggs, milk, oil and vanilla; beat until well blended.
Pour evenly into prepared pans. Bake 35 minutes or until wooden pick
inserted in centers comes out clean. While cake is baking prepare
Cherry Topping and let cool. Cool layers in pans on wire racks 10
minutes. Loosen edges, remove from pans to racks. Remove waxed paper,
cool completely. Split each cake layer in half horizontally. Tear one
of these split layers into crumbs; set aside. (Use toothpicks on
sides of cakes to use as guides when cutting horizontally) Prepare
Frosting; reserve 1 1/2 cups for decorating cake, set aside. Brush
loose crumbs off cake layers. To assemble place one cake layer on
serving plate. Spread top of this layer with one cup frosting top
with 3/4 cup Cherry Topping. Top with second cake layer; repeat
layers of Frosting, Cherry Topping and cake, ending with cake. Frost
side of cake with remaining frosting. Pat reserved crumbs onto
frosting on side of cake. Spoon reserved frosting into pastry bag
fitted with star decorator top. Pipe around top and bottom edges of
cake. Spoon remaining cherry topping onto top of cake. Refrigerate.
Cherry Topping: Drain cherries, reserving 1/2 cup juice. Combine
reserved juice, cherries, sugar and cornstarch in two quart saucepan.
Cook over low heat until thickened, stirring constantly. Stir in one
teaspoon vanilla. Cool, set aside. Directions for Frosting: Beat
together whipping cream and powdered sugar in chilled medium bowl at
high speed or electric mixer until Stiff Peaks form.
Fabulous Party Ideas 1994
I have seen this impressive cake, but have not tasted it. It will be a
party stopper. Well worth the effort.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp
From: "Christi Calvert Brogan" <brogan@date: 7 Apr 1999 06:37:17 -0600
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6548 Calories; 403g Fat (53.4%
calories from fat); 52g Protein; 740g Carbohydrate; 22g Dietary Fiber;
1573mg Cholesterol; 3851mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat;
3 Non-Fat Milk; 79 Fat; 43 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Black Forest Cherry Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruits
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake----------- 1 Cup
Sugar
4 oz Unsweetened
Bakingchocolate*
Syrup----------- 1/3 Cup
-- water
---------filling----------
1/3 c Butter -- unsalted
2 tb Kirsch liquer
2 c Sour cherries -- canned,
Drain
1 c Cream -- heavy, whipped
6 Eggs -- large
1 t Vanilla extract
1 c Flour -- sifted
1/4 c Sugar
2 tb Kirsch
1 1/2 c Confectioners' sugar
1 Egg yolk -- large
Topping---------- 2
tb Confectioners' sugar
8 oz Semisweet chocolate bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++
+++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and
fluffy, about 10 minutes. Alternately fold chocolate and flour into
the egg mixture, ending with flour. Pour the batter into 3 8-inch
cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans for
5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup
has cooled, stir in kirsch. Prick the cake layers and pour syrup over
all 3 layers. FILLING: To make the butter-cream filling, beat
together sugar and butter until well blended. Add egg yolk; beat
until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE
ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread
with butter cream filling. Using 3/4 cup of the cherries, which have
been patted dry, drop cherries evenly over cream. Place second layer
on cake. Repeat. Place third layer on top. Fold 2 T confectioners'
sugar into the whipped cream. Cover the sides and top of the cake
with whipped cream. Decorate top of cake with remaining 1/2 cup
cherries. To make chocolate curls from chocolate bar, shave (at room
temperature) with a vegetable peeler. Refrigerate curls until ready
to use. Press chocolate curls on sides of cake and sprinkle a few on
the top. Chill until serving time.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 302 Calories; 19g Fat (57.1% calories
from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 214mg
Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Black Forest Dump Cake
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (8 oz.) can crushed
Pineapple
1 (21 oz.) can cherry pie
Filling
1 pk Devil's food cake mix
1 c Chopped pecans
1/2 c Butter or margarine, melted
Whipped topping
Drain pineapple, reserving liquid. Spread pineapple in a lightly
greased 13x9 inch pan. Add pie filling, spreading gently. Sprinkle
dry cake mix on pie filling; top with pecans.
Combine butter and reserved pineapple liquid; drizzle on mixture in
pan. Bake at 350 degrees for 35 to 40 minutes. Cut into squares. Top
with whipped topping.
from Southern Living Annual Recipes 1985
From: Ldavis > Date: Sunday, May 30, 1999 4:00
Pm MM by Helen Peagram
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 198 Calories; 20g Fat (85.4% calories
from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
trace Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Brigitte Sealing's Black Forest Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MMMMM-------------------TYPED BY LINDA
FIELDS------------------------
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
0mg Sodium. Exchanges: .
Nutr. Assoc. : 0 0
* Exported from MasterCook *
Schwarzwalder Kirschtorte (black Forest Cherry Cake)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Fruits
German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
6 Eggs -- Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened
BakingChocolate*
1 c Flour -- Sifted
-----SYRUP-----
1/4 c Sugar
1/3 c -- Water
2 tb Kirsch
-----FILLING-----
1 1/2 c Confectioners' Sugar
1/3 c Butter -- Unsalted
1 Egg Yolk -- Large
2 tb Kirsch Liquer
-----TOPPING-----
2 c Sour Cherries -- Canned,
Drain
2 tb Confectioners' Sugar
1 c Cream -- Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++
+++ +++ CAKE: Beat eggs, sugar, and vanilla together until thick and
fluffy, about 10 minutes. Alternately fold chocolate and flour into
the egg mixture, ending with flour. Pour the batter into 3 8-inch
cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans for
5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by
mixing together sugar and water and boiling for 5 minutes. When syrup
has cooled, stir in kirsch. Prick the cake layers and pour syrup over
all 3 layers. FILLING: To make the butter-cream filling, beat
together sugar and butter until well blended. Add egg yolk; beat
until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE
ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread
with butter cream filling. Using 3/4 cup of the cherries, which have
been patted dry, drop cherries evenly over cream. Place second layer
on cake. Repeat. Place third layer on top. Fold 2 T confectioners'
sugar into the whipped cream. Cover the sides and top of the cake
with whipped cream. Decorate top of cake with remaining 1/2 cup
cherries. To make chocolate curls from chocolate bar, shave (at room
temperature) with a vegetable peeler. Refrigerate curls until ready
to use. Press chocolate curls on sides of cake and sprinkle a few on
the top. Chill until serving time.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 399 Calories; 19g Fat (43.0% calories
from fat); 7g Protein; 50g Carbohydrate; 1g Dietary Fiber; 214mg
Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Fruit; 3 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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