desertjean
Well-known member
I'm working on a menu and so far the only thing set in stone is Black Forest Cake, but I need a good recipe.
Thanks!!
Thanks!!
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ISO: ISO T&T Black Forest Cake for an Oktoberfest party
- Thread starter desertjean
- Start date
In Search Of:
REC: Black Forest Cake..;.
Black Forest Cake
Recipe By :Craig Claiborne's Favorites Vol. 2
Serving Size : 10
Chocolate Spongecake -- (See Recipe)
1/2 cup sugar -- plus 1 Tbl.
1 cup water
2 thin orange wedges -- or lemon
1 8-ounce can dark sweet pitted cherries -- pitted (See Note)
1 1-pounc can sour cherries
1/3 cup kirschwasser
3 ounces bittersweet chocolate
3 cups heavy cream
3 drops vanilla extract
chocolate -- scraped and/or grated, for garnish
Brandied Burgundy Cherries -- (optional)
Prepare the spongecake and set aside.
Combine 1/2 C of sugar and the water in a saucepan. Add the orange or lemon wedges and bring to the boil. Simmer about 3 min. and let the syrup cool. Discard wedges.
Drain both cans of cherries separately and set cherries aside.
Combine the kirschwasser with 2/3 C of the syrup. Set aside.
Place the chocolate in a saucepan and let it melt gradually in warm place. When it is melted, gradually add 3 tbls of the remaining syrup, stirring.
Whip the cream and beat in the remaining Tbl of sugar and the vanilla. Fold 1 1/2 C of the whipped cream into the chocolate mixture. Set the remaining whipped cream aside.
Place the cake on a flat surface and holding a long, sharp knife parallel to the bottom of the cake, slice the cake into thirds.
Place the bottom slice on a serving plate and brush with some of the syrup mixture.
Add about half the chocolate mixture to the slice and smooth it over.
Cover with the top slice but place it bottom side up. Brush the slice with syrup and add the remaining chocolate mixture, smoothing it over.
Using a pastry tube, pipe 3 rings of whipped cream around the cake layer. Pipe one ring in the center, another in the middle and the other around the rim.
Arrange sour cherries in the center and between the middle and outer rings. Arrange sweet cherries in the final ring.
Top with the final slice of cake. Brush it with the remaining syrup.
Add whipped cream to the top, but save enough cream to make 13 rosettes on top of the cake.
Smooth the whipped cream around the top and sides of the cake.
Use a No. 4 star pastry tube and pipe 12 rosettes, equally spaced, around the upper rim of the cake. Make one rosette in dead center. Garnish each rosette with one dark sweet pitted cherry.
Garnish the top with scraped or grated chocolate.
Hold in the refrigerator.
Beat sponge to maximum volume.
Cut cherries in half.
Can use Brandied Burgundy Cherries. ( See Recipe)
Chocolate Spongecake
6 eggs
1 cup sugar
1/2 cup flour -- plus
3 tablespoons flour
4 tablespoons cornstarch
6 tablespoons cocoa powder
3 tablespoons melted butter
1. Preheat oven to 375 deg. 2. Butter a round cake tin (ours measured 10 by 2 in.). Sprinkle the inside with flour and shake the flour around until the bottom and sides are well coated. shake out any excess flour. 3. Put the eggs into the bowl of an electric mixer. Bring about 2 quarts of water to the boil in a casserole or other utensil large enough to hold the mixing bowl. Set the bowl in the water and beat vigorously while adding the sugar. Beat constantly about 5 min. until the eggs are lukewarm. 4. Return the bowl to the electric mixer and continue beating on high speed until the mixture is thick, mousselike, and at room temperature. To test, run a spatula through the mass. If it is ready, the spatula will leave a track. 5. Meanwhile, combine the flour, cornstarch, and cocoa. Sift together two or three times. Fold the mixture into the batter, using a wooden spoon or spatula. Fold in the butter and pour the misture into the prepared pan. Bake about 25 to 30 min. or until the cake pulls away from the pan. Turn the cake out onto a rack to cool.
Brandied Burgundy Cherries
1 1-pound can Pitted Bing Cherries in heavy syrup -- or
1 2-pound can Morello cherries -- or
2 12-ounce packages Frozen Nonsweet Cherries -- or
1 pint Fresh Dark Sweet Cherries
2 tablespoons Sugar
1/4 cup Kirchwasser -- or Cognac
In a colander suspended over a deep bowl drain the cherries for 30 Min.
Reserve 1/2 Cup syrup. There will be about 1-1/2 cups cherries.
In a med. saucepan combine the syrup and sugar and bring to a boil, stirring constantly.
Add the cherries and simmer, covered, 1 min.
Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
Boil the syrup until reduced to 1/4 C and pour over the cherries.
Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly and refrigerate.
MORRELLO: Double the recipe, using a total of 1/2 C sugar, 1 C cherry liquid, and 1/2 C Kirsch or brandy.
FROZEN: Empty two bags of cherries into a colander suspended over a bowl and allow to defrost. Add enough water to the juice to equal 1 C. Add 1/2 C sugar and proceed as for canned cherries.
FRESH: Simmer 1 C pitted cherries with 3/4 C water in a covered saucepan for 10 Min or until easily pierced with a cake tester.
Remove cherries with a slotted spoon to a pint jar and add the kirsch.
Add 1/2 C sugar to the liquid in the pan and bring to a boil, stirring.
Reduce to 1/4-1/3 C. pour over cherries Cover ,swirl and top off.
Black Forest Cake
Recipe By :Craig Claiborne's Favorites Vol. 2
Serving Size : 10
Chocolate Spongecake -- (See Recipe)
1/2 cup sugar -- plus 1 Tbl.
1 cup water
2 thin orange wedges -- or lemon
1 8-ounce can dark sweet pitted cherries -- pitted (See Note)
1 1-pounc can sour cherries
1/3 cup kirschwasser
3 ounces bittersweet chocolate
3 cups heavy cream
3 drops vanilla extract
chocolate -- scraped and/or grated, for garnish
Brandied Burgundy Cherries -- (optional)
Prepare the spongecake and set aside.
Combine 1/2 C of sugar and the water in a saucepan. Add the orange or lemon wedges and bring to the boil. Simmer about 3 min. and let the syrup cool. Discard wedges.
Drain both cans of cherries separately and set cherries aside.
Combine the kirschwasser with 2/3 C of the syrup. Set aside.
Place the chocolate in a saucepan and let it melt gradually in warm place. When it is melted, gradually add 3 tbls of the remaining syrup, stirring.
Whip the cream and beat in the remaining Tbl of sugar and the vanilla. Fold 1 1/2 C of the whipped cream into the chocolate mixture. Set the remaining whipped cream aside.
Place the cake on a flat surface and holding a long, sharp knife parallel to the bottom of the cake, slice the cake into thirds.
Place the bottom slice on a serving plate and brush with some of the syrup mixture.
Add about half the chocolate mixture to the slice and smooth it over.
Cover with the top slice but place it bottom side up. Brush the slice with syrup and add the remaining chocolate mixture, smoothing it over.
Using a pastry tube, pipe 3 rings of whipped cream around the cake layer. Pipe one ring in the center, another in the middle and the other around the rim.
Arrange sour cherries in the center and between the middle and outer rings. Arrange sweet cherries in the final ring.
Top with the final slice of cake. Brush it with the remaining syrup.
Add whipped cream to the top, but save enough cream to make 13 rosettes on top of the cake.
Smooth the whipped cream around the top and sides of the cake.
Use a No. 4 star pastry tube and pipe 12 rosettes, equally spaced, around the upper rim of the cake. Make one rosette in dead center. Garnish each rosette with one dark sweet pitted cherry.
Garnish the top with scraped or grated chocolate.
Hold in the refrigerator.
Beat sponge to maximum volume.
Cut cherries in half.
Can use Brandied Burgundy Cherries. ( See Recipe)
Chocolate Spongecake
6 eggs
1 cup sugar
1/2 cup flour -- plus
3 tablespoons flour
4 tablespoons cornstarch
6 tablespoons cocoa powder
3 tablespoons melted butter
1. Preheat oven to 375 deg. 2. Butter a round cake tin (ours measured 10 by 2 in.). Sprinkle the inside with flour and shake the flour around until the bottom and sides are well coated. shake out any excess flour. 3. Put the eggs into the bowl of an electric mixer. Bring about 2 quarts of water to the boil in a casserole or other utensil large enough to hold the mixing bowl. Set the bowl in the water and beat vigorously while adding the sugar. Beat constantly about 5 min. until the eggs are lukewarm. 4. Return the bowl to the electric mixer and continue beating on high speed until the mixture is thick, mousselike, and at room temperature. To test, run a spatula through the mass. If it is ready, the spatula will leave a track. 5. Meanwhile, combine the flour, cornstarch, and cocoa. Sift together two or three times. Fold the mixture into the batter, using a wooden spoon or spatula. Fold in the butter and pour the misture into the prepared pan. Bake about 25 to 30 min. or until the cake pulls away from the pan. Turn the cake out onto a rack to cool.
Brandied Burgundy Cherries
1 1-pound can Pitted Bing Cherries in heavy syrup -- or
1 2-pound can Morello cherries -- or
2 12-ounce packages Frozen Nonsweet Cherries -- or
1 pint Fresh Dark Sweet Cherries
2 tablespoons Sugar
1/4 cup Kirchwasser -- or Cognac
In a colander suspended over a deep bowl drain the cherries for 30 Min.
Reserve 1/2 Cup syrup. There will be about 1-1/2 cups cherries.
In a med. saucepan combine the syrup and sugar and bring to a boil, stirring constantly.
Add the cherries and simmer, covered, 1 min.
Remove from the heat. Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
Boil the syrup until reduced to 1/4 C and pour over the cherries.
Cover tightly and swirl to mix. If planning to store longer than 3 months, add enough liqueur to reach almost to the top of the jar. Cool, cover tightly and refrigerate.
MORRELLO: Double the recipe, using a total of 1/2 C sugar, 1 C cherry liquid, and 1/2 C Kirsch or brandy.
FROZEN: Empty two bags of cherries into a colander suspended over a bowl and allow to defrost. Add enough water to the juice to equal 1 C. Add 1/2 C sugar and proceed as for canned cherries.
FRESH: Simmer 1 C pitted cherries with 3/4 C water in a covered saucepan for 10 Min or until easily pierced with a cake tester.
Remove cherries with a slotted spoon to a pint jar and add the kirsch.
Add 1/2 C sugar to the liquid in the pan and bring to a boil, stirring.
Reduce to 1/4-1/3 C. pour over cherries Cover ,swirl and top off.
LOL charlie. I just copied the Search results I got over at EPI for this on the old Gails and yours
was a popular posting. I was hoping you would see this.
http://boards.epicurious.com/search.jspa?threadID=&q=%22black+forest+cake%22&objID=f10&dateRange=all&userID=&numResults=30
was a popular posting. I was hoping you would see this.
http://boards.epicurious.com/search.jspa?threadID=&q=%22black+forest+cake%22&objID=f10&dateRange=all&userID=&numResults=30
desertjean
Well-known member
Wow! I gained 5 pounds just reading this recipe
It looks awesome and beats the recipes I found hands down. How far in advance can I make it?
Now that I have the most important part of the menu (dessert) I just need to figure out the rest of the menu.
It looks awesome and beats the recipes I found hands down. How far in advance can I make it?
Now that I have the most important part of the menu (dessert) I just need to figure out the rest of the menu.
You can make it a couple of days ahead as long as its kept cold. If you..
hadn't looked at the string Ang refers to, you should know that this is Albert Kumin' s recipe. I had him as an instructor at the CIA before he became whitehouse pastry chef under Pres. Carter. He is a master baker and chocolatier.
hadn't looked at the string Ang refers to, you should know that this is Albert Kumin' s recipe. I had him as an instructor at the CIA before he became whitehouse pastry chef under Pres. Carter. He is a master baker and chocolatier.
desertjean
Well-known member
Thank you, Charlie and Ang!