BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
NO FLOUR BLACK FOREST GATEAU
Categories Cake Chocolate Dessert Bake Wheat/Gluten-Free
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- To make the sponge Put the egg yolks and sugar into a bowl and whisk until very thick and mousse like. Sift the cocoa, and fold in gently with a metal spoon. Put the egg whites into the other bowl and whisk until stiff peaks form. Carefully fold this into the yolk mixture in 3 batches. Divide the mixture between the 3 tins and bake for 20-25m until the cake springs back when gently pressed, and have shrunk away from the edges of the tins. Let cool in the tins for 10m then turn out onto a wire rack. For the filling Drain cherries in a sieve and save the syrup. Save 7 tablespoons of syrup (if it's sugar syrup, save 4 tablespoons and add the 50ml kirsch). When they have been drained, leave them on kitchen paper. Reserve 12 or so to decorate if you like. Put the cream into a bowl and whip until soft peaks form. Sprinkle the sugar over it, whip again until thicker. To assemble Put one of the cooled sponges on a serving plate, and sprinkle with 2 tablespoons of the syrup. Spread one quarter of the cream over it, and press half the cherries into the cream. Add the second layer of sponge, and repeat with sprinkling the syrup, spreading the cream, and the cherries. Top with the final layer of sponge. Sprinkle with the remaining syrup, and cover the top and sides of the cake with the remaining two quarters of cream. Decorate with grated chocolate and any reserved cherries. Chill until ready to serve.
BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)
Provided by Food Network
Categories dessert
Time P1DT2h15m
Yield One 9-inch cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
- Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
- Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
- In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
- Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
- Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
- Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
- Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.
BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
More about "no flour black forest gateau recipes"
EASY FLOURLESS BLACK FOREST CAKE FROM SCRATCH
From faithfullyglutenfree.com
4.6/5 (24)Category DessertServings 12Total Time 1 hr 50 mins
- In a medium saucepan over medium heat, bring the water and quinoa to a boil. Cover, reduce heat to low and continue cooking for 20 minutes, or until all the liquid is absorbed. Place the cooked quinoa in another bowl and allow to cool to room temperature (to speed this process up, you can put it in the fridge - just stir occasionally).
- Preheat the oven to 350 degrees F (177 degrees C). Line two 9-inch (23 cm) round cake pans with parchment paper and set aside.
- Puree the milk, eggs, and vanilla in a blender or food processor. Add the quinoa and melted butter, and blend until completely smooth.
- In a separate bowl, whisk together the sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt.
FLOURLESS BLACK FOREST CAKE - BELL' ALIMENTO
From bellalimento.com
Estimated Reading Time 3 minsTotal Time 1 hr 10 mins
- Into a large bowl add chocolate and butter. Place into microwave and use melt setting for amount of chips OR melt in 10 second increments. Stir to combine. When melted, mix in egg yolk one at a time, stirring after each one.
- WHILE chocolate is melting, into the bowl of your stand mixer add egg whites and whisk until you've achieved stiff peaks. Add sugar. Continue whisking until glossy. NOTE: If you do not have a stand mixer you can use a hand held mixer or whisk by hand.
BLACK FOREST CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MAJESTIC LOW-CARB BLACK FOREST CAKE | MY SWEET KETO
From mysweetketo.com
AN ALCOHOL-FREE SCHWARZWäLDER KIRSCHTORTE OR BLACK FOREST …
From mydiversekitchen.com
LUXURY BLACK FOREST GATEAU RECIPES | GOODTO
From goodto.com
3/5 (414)Servings 10Email [email protected]Total Time 1 hr
- Preheat the oven to 180ºC, 350ºF or gas 4. Grease and base line the two sandwich tins with greaseproof paper.
- Blend the cocoa powder to a paste with 75ml (5tbsp) boiling water. Place the butter, sugar, flour, baking powder and eggs in a large bowl and beat well with an electric whisk until thoroughly blended.
- Divide the mixture between the cake tins and bake for 20-25 mins until well risen and the tops of the cakes spring back when lightly pressed with your finger.
- Drain the cherries and reserve 90ml (6tbsp) of the syrup. Pour the reserved syrup into a small pan and heat gently. Blend the cornflour with 15ml (1tbsp) water and add to the pan.
- Slice each sponge cake in half horizontally. Sprinkle each sponge round with some of the remaining cherry brandy.
- Whip the cream until softly peaking. Reserve 8 whole cherries for the top of the cake and halve the rest. Spread cream over one sponge round and top with a few cherries and a little of the syrup.
- Spread the rest of the cream around the sides and over the top of the cake. Use a palette knife to press the grated chocolate into the cream around the side of the cake.
A RETURN TO THE BLACK FOREST | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralServings 10-12
SUPER RICH BLACK FOREST CAKE | SIMPLE RECIPE | THE OVEN LIGHT
From theovenlight.net
BLACK FOREST GâTEAU RECIPE - BBC FOOD
From bbc.co.uk
MARY'S BLACK FOREST GATEAU RECIPE - PBS FOOD
From pbs.org
BLACK FOREST CAKE – AN ICONIC GERMAN GâTEAU MADE GLUTEN FREE
From glutenfreealchemist.com
JAMIE OLIVER'S CRACKING CHRISTMAS: BEAUTIFUL BLACK FOREST GATEAU
From cbc.ca
BLACK FOREST CAKE | RECIPETIN EATS
From recipetineats.com
FLOURLESS CAKES RECIPES | DELIA ONLINE
From deliaonline.com
BLACK FOREST GATEAU - GERMAN CAKE RECIPE | GREEDY …
From greedygourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love