Cake “Black Forest”
by Editorial Staff
A sponge cake, dark as night, covered with delicious white cream, soaked in cherry liqueur and decorated with berries and chocolate shavings – all this is the Black Forest cake. I highly recommend cooking!
Cook: 10 hour
Servings: 10
Ingredients
- Flour – 100 Grams
- Starch – 50 Grams
- Cocoa powder – 30 Grams
- Soda – 1 Pinch
- Eggs – 5 Pieces
- Sugar – 170 Grams
- Butter – 30 grams (melted)
- Frozen cherries – 400 grams
- Cream – 800 Milliliters
- Powdered sugar – 150 Grams
- Black chocolate – 150 Grams
- Cherry Liqueur – 150 Milliliters
- Cocktail cherry – To taste (for decoration)
Directions
- First, let’s prepare all the necessary ingredients.
- Place the eggs and sugar in a mixer bowl. Place the bowl in a water bath.
- While stirring, bring the mixture to a temperature of 40 degrees. We remove the mixture from the water bath and whisk vigorously, so that the mass triples.
- Sift flour with cocoa and soda, add to the mixture. Mix gently.
- Mix part of the mass with melted butter, then stir in the rest of the dough.
- Transfer the dough to a greased form, bake for 30 minutes, temperature 180 degrees. Let the biscuit cool down. Place the frozen cherries in a saucepan and cover with sugar (50g)
- Cook the cherries over medium heat, about 5 minutes. We put it in a colander so that all the juice stacks. Melt half of the chocolate in a water bath, apply a thin layer of chocolate on a large plate or tray. We put in the refrigerator for solidification.
- Whisk the cream with powdered sugar. Separate 2/3 of the cream, add cocoa to them and whisk lightly.
- Cut the cooled biscuit lengthwise into three parts. Soak the first cake with a biscuit, put it on a dish, on top – a layer of chocolate cream. Using a pastry bag, make circles of cream, put the cherries on top.
- Next, lay out two more cakes, repeating all the manipulations. Grease the cake with cream on top and sides. We remove the plate with chocolate from the refrigerator, make shavings with a knife.
- Decorate the top and sides of the cake with shavings. From above, along the peri, using a pastry bag, we make 12 creamy sockets. we put a cocktail cherry on each.
- We send the cake to the refrigerator for the night, for solidification.
Bon Appetit!
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