Black Forest Cake Recipe
Are you looking for the best Black Forest Cake recipe? There is not a single month when I don't serve this yummy Dessert! With easily procurable ingredients this Black Forest Cake recipe is a must try.
Ingredients
For the cake
2 eggs
85 grams (3 oz.) sugar
40 grams (1 1/2 oz.) self-raising flour
15 grams (1/2 oz.) cocoa
1 teaspoon vanilla essence
2 teaspoons powdered sugar for the syrup
3 tablespoons melted butter or margarine
grated chocolate and biscuit crumbs for decoration
For the crust
2 tablespoons melted butter or margarine
2 teaspoons melted raspberry jam
1 teaspoon sugar
6 to 8 Marie biscuits
For the cream
1 packet (11 grams) strong gelatine
2 egg-whites
5 tablespoons powdered sugar
1/2 teaspoon vanilla essence
200 grams (7 oz.) fresh cream
Directions
For the cake
1. Grease and dust a 175 mm. (7") diameter tin.
2. Sieve the flour and cocoa together.
3. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
4. Add the flour, melted butter, essence and 2 tablespoons of hot water. Mix with a metal spoon.
5. Pour the mixture into the prepared tin.
6. Bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 350°F. and bake for a further 7 minutes.
7. Cool the cake.
8. Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
9. Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
10. Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
For the crust
1. Crush the biscuits. Add the sugar and melted butter.
2. Apply the jam on the back of the cake.
3. Press the biscuit mixture over the jam.
For the cream
1. Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completely.
2. Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
3. Mix the gelatine solution and cream well.
4. Beat the egg-whites stiffly.
5. Mix the beaten egg-whites and vanilla essence.
6. Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
7. Set it in the freezer compartment of a refrigerator.
8. When the cream sets, dip the mould in hot water for a few seconds.
How to proceed
1. Place the set cream on the thick part of the cake. Put the thin part on the top and press well.
2. Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
3. Store the cake in a refrigerator.
Cut into slices and serve.
Note: This cake can also be made using the chocolate cake base as given for Choco-cherry torte.
1. Grease and dust a 175 mm. (7") diameter tin.
2. Sieve the flour and cocoa together.
3. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
4. Add the flour, melted butter, essence and 2 tablespoons of hot water. Mix with a metal spoon.
5. Pour the mixture into the prepared tin.
6. Bake in a hot oven at 400°F. for 10 minutes. Thereafter, reduce the temperature to 350°F. and bake for a further 7 minutes.
7. Cool the cake.
8. Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
9. Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
10. Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
For the crust
1. Crush the biscuits. Add the sugar and melted butter.
2. Apply the jam on the back of the cake.
3. Press the biscuit mixture over the jam.
For the cream
1. Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completely.
2. Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
3. Mix the gelatine solution and cream well.
4. Beat the egg-whites stiffly.
5. Mix the beaten egg-whites and vanilla essence.
6. Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
7. Set it in the freezer compartment of a refrigerator.
8. When the cream sets, dip the mould in hot water for a few seconds.
How to proceed
1. Place the set cream on the thick part of the cake. Put the thin part on the top and press well.
2. Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
3. Store the cake in a refrigerator.
Cut into slices and serve.
Note: This cake can also be made using the chocolate cake base as given for Choco-cherry torte.
