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recipe for Black Forest chocolate cake |
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recipe for Black Forest chocolate cake
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 |
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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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recipe for Black Forest chocolate cake
Frodo > wrote:
> 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? Below is a recipe that will answer your questions. It is from _Recipes: The Cooking of Germany_, Time-Life _Foods of the World_ series. > What meal should be served before the cake is served? It is generally served by itself, with coffee, not as a part of a larger meal. Victor Schwarzwälder Kirschtorte Black Forest Cherry Cake To serve 8 to 10 CHOCOLATE CURLS 8 ounces bittersweet chocolate To make chocolate curls to garnish the cake, the bar or chunks of chocolate should be at room temperature but not soft. Hold the chocolate over wax paper or foil and shave the bar or square into thin curls with a sharp narrow-bladed vegetable peeler. Draw the peeler along the wide surface of the chocolate for large curls and along the narrow side for small ones. Handle the chocolate as little as possible. Refrigerate or freeze the curls until you are ready to use them. CAKE 1 tablespoon butter, softened 6 tablespoons flour 10 tablespoons sweet butter 6 eggs, at room temperature 1 teaspoon vanilla extract 1 cup sugar 1/2 cup sifted flour 1/2 cup unsweetened cocoa Preheat the oven to 350°. With a pastry brush or paper towel, lightly coat the bottoms and sides of three 7-inch round cake pans with soft butter using about 1 tablespoon of butter in all. Sprinkle 2 tablespoons of flour into each pan, tip them from side to side to spread the flour evenly, then invert the pans and rap them sharply on a table to remove excess flour. Set the pans aside. Clarify 10 tablespoons butter in a small saucepan by melting it slowly over low heat without letting it brown. Let it rest for a minute off the heat, then skim off the foam. Spoon the clear butter into a bowl and set aside. Discard the milky solids at the bottom of the pan. In an electric mixer, beat the eggs, vanilla and 1 cup of sugar together at high speed for at least 10 minutes, or until the mixture is thick and fluffy. (By hand with a rotary beater, this may take as long as 20 minutes of uninterrupted beating.) Combine the 1/2 cup of sifted flour and the unsweetened cocoa in a sifter. A little at a time sift the mixture over the eggs, folding it in gently with a rubber spatula. Finally, add the clarified butter 2 tablespoons at a time. Do not overmix. Gently pour the butter into the prepared cake pans dividing it evenly among the three of them. Bake in the middle of the oven for 10 to 15 minutes, or until a cake tester inserted into the center of each cake comes out clean. Remove the cakes from the oven and let them cool in the pans for about 5 minutes. Then run a sharp knife around the edge of each cake and turn them out on racks to cool out completely. SYRUP 3/4 cup sugar 1 cup cold water 1/3 cup kirsch Meanwhile, prepare the kirsch syrup in the following fashion: Combine 3/4 cup of sugar and 1 cup of cold water in a small saucepan and bring to a boil over moderate heat, stirring only until the sugar dissolves. Boil briskly, uncovered, for 5 minutes, then remove the pan from the heat and when the syrup has cooled to lukewarm stir in the kirsch. Transfer the cakes to a long strip of wax paper and prick each layer lightly in several places with the tines of a long fork. Sprinkle the layers evenly with the syrup and let them rest for at least 5 minutes. FILLING AND TOPPING 3 cups chilled heavy cream 1/2 cup confectioners' sugar 1/4 cup kirsch 1 cup poached pitted fresh red cherries or 1 cup drained and rinsed canned sour cherries Fresh sweet cherries with stems, or substitute maraschino cherries with stems, drained and rinsed If you are using fresh cherries for the filling, poach them in the following fashion: Remove their stems and pits, then combine them with 2 cups of water and 3/4 cup of sugar in a small saucepan. Bring to a boil over high heat, then reduce the heat to low, simmer for 5 minutes, or until the cherries are tender. Drain them in a colander, discarding the syrup, and pat the cherries completely dry with paper towels. Canned cherries need only be rinsed in cold water and patted completely dry with paper towels. In a large chilled bowl, beat the cream with a whisk or a rotary or electric beater until it thickens lightly. Then sift 1/2 cup of confectioners' sugar over the cream and continue beating until the cream forms firm peaks on the beater when it is lifted out of the bowl. Pour in the 1/4 cup kirsch in a thin stream, and beat only until the kirsch is absorbed. To assemble the cake, place one of the three layers in the center of a serving plate. With a spatula, spread the top with a 1/2-inch-thick layer of whipped cream and strew the cup of fresh or canned cherries over it leaving about 1/2 inch of cream free of cherries around the perimeter. Gently set a second layer on top of the cherries and spread it with 1/2 inch of whipped cream. Then set the third layer in place. Spread the top and sides of the cake with the remaining cream. With your fingers, gently press chocolate curls into the cream on the sides of the cake and arrange a few chocolate curls and fresh or maraschino cherries attractively on top. |
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recipe for Black Forest chocolate cake
Best BFC to cross my lips wuz at a wedding reception. I asked the caterer
for the recipe and she said it was available as a mix and came in a large pail. It was perfectly moist with luscious whipped stuff and lots of cherries and a whiff of booze. Very high quality for a cake mix. F.J. "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 > > |
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recipe for Black Forest chocolate cake
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