More about "deconstructed black forest cake recipes"
DECONSTRUCTED BLACK FOREST CAKE | ENTERTABLEMENT
From entertablement.com
Estimated Reading Time 4 mins
- The cake recipe makes two 8″, two 9″, one 13 x 9″ cake or 24 cupcakes. This recipe needs only one 8″ round cake, so I usually use the rest of the batter to make 12 cupcakes, a popular item for the non-Black-Forest-Cake Fans (aka granddaughters).
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and confectioner’s sugar on medium-high speed until medium peaks (just short of stiff peaks) (about 3-4 minutes).
- Cut the cake into 1″ cubes and divide among eight small glass compote dishes. Spoon cooled cherry compote onto the cake cubes and top with a dollop of the whipped cream. If you’re feeling ambitious, you can pipe the whipped cream for a pretty pattern. Top with chocolate shards if using.
DECONSTRUCTED BLACK FOREST CAKE RECIPE | BON APPéTIT
From bonappetit.com
2.8/5 (5)Servings 10
- Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking sheet. Line sheet with parchment; butter paper. Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions each. Gradually add hot coffee; mix until smooth (batter will be thin).
- Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack. Cover and chill until cold, about 4 hours. DO AHEAD Can be made 1 day ahead.
- Preheat oven to 325°F. Place chocolate in bowl. Bring cream and salt just to boil in medium saucepan. Pour over chocolate; whisk until melted. Whisk yolks and sugar in bowl to blend; whisk in hot chocolate mixture. Transfer mixture to same saucepan. Cook over medium-low heat until slightly thickened, stirring constantly, about 5 minutes (do not boil).
- Divide chocolate custard among ten 1/3-cup ramekins (about 1/4 cup in each). Place ramekins in large roasting pan. Add enough water to pan to come halfway up sides of ramekins. Cover pan tightly with foil. Bake until custards are almost set, about 37 minutes. Remove ramekins from pan; cool 15 minutes. Chill uncovered until cold, about 3 hours. DO AHEADCan be made 1 day ahead.
RECIPE: LORNA MASEKO'S DECONSTRUCTED BLACK FOREST CAKE
From iol.co.za
BLACK FOREST CAKE IN A GLASS | RECIPE | KITCHEN STORIES
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From nataliemaclean.com
BLACK FOREST CAKE DECONSTRUCTED RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE: LORNA MASEKO’S DECONSTRUCTED BLACK FOREST CAKE
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From gormandizewithus.blogspot.com
DECONSTRUCTED BLACK FOREST CAKE - MEALPLANNERPRO.COM
From mealplannerpro.com
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