4/02/2010
Swiss Black Forest
This recipe was taken from "The Cake Bible".
(Cherries)
1 lb can pitted bing cherries in heavy syrup
2 T sugar
1/4 cup kirsch or Cognac
(Genoise)
4 oz bittersweet chocolate
1/2 cup boiling water
4 large eggs
1/2 cup sugar
3/4 cup sifted cake flour
(whipped cream)
3 cups heavy cream
3/4 cup unsalted butter, softened
3/4 t vanilla extract
3 T sugar
(assemble)
1/4 cup kirsch or brandy
1/2 cup chocolate snowflakes
>how to make<
(cherries)
*In a colander suspended over a deep bowl drain the cherries for 30 minutes.
*Reserve 1/2 cup syrup.
*In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly.
*Add the cherries and simmer, covered, 1 minute.
*Remove from the heat.
*Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
*Boil syrup until reduced to 1/4 cup and pour over the cherries.
*Cover tightly and swirl to mix. Cool and refrigerate.
*If using frozen cherries, empty two 12 oz bags cherries frozen without sugar into a colander suspended over a bowl and allow to defrost.(It will take several hours.)
*Add enough water to the juice to equal 1 cup.
*Add 1/2 cup sugar and proceed as for canned cherries.
(genoise)
*Preheat the oven to 350 degrees.
*Grease the bottom of 9" springform pan, and line with parchment, then grease and floured.
*In a heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly.
*Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. Cool completely.
*In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 minutes or until triple in volume.
*Sift 1/2 the flour over the egg mixture and fold it in gently but rapidly with a slotted skimmer or large rubber spatula until some of the flour has disappeared.
*Repeat with the remaining flour until all flour has disappeared.
*Fold in the chocolate mixture until incorporated.
*Pour immediately into the prepared pans and bake 30 to 35 minutes or until a tester inserted in the centers enters as easily as it does when inserted closer to the sides.
*Loosen the sides of the cakes with a small metal spatula and unmold at once onto lightly greased racks.
*Reinvert to cool.
*Trim the bottom and top crusts when ready to complete the cake.
(whipped cream)
*Refrigerate the mixing bowl and beater for at least 15 minutes.
*In a small saucepan melt together 3/4 cup cream and the butter, stirring constantly until the butter is fully melted.
*Pour into a small heatproof measuring cup and cool to room temperature.
*Add vanilla extract.
*In the chilled mixing bowl beat the remaining cream and sugar just until traces of beater marks begin to show distinctly.
*Add the butter mixture on low speed in a steady stream, beating constantly.
*Beat until stiff peaks just form when the beater is raised.
(assemble)
*Place the flan ring on a serving plate or cut out a cardboard round to fit the diameter of the ring.
*Or use a loose-bottom or springform pan fitted with cardboard rounds to a depth of 2 1/2".
*Add the kirsch or brandy to the reserved cherry syrup to make 1/2 cup.
*Sprinkle each side of the cake layers with 2 T syrup.
*Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large.
*Reserve 2 1/4 cups whipped cream for the top of the cake and the rosettes.
*Place 1 cake layer in the bottom of the flan ring and top with the remaining whipped cream.
*Poke the cherries into the whipped cream, pressing some of the cut sides against the pan.
*Use a small angled spatula to level the ream and top with the second cake layer.
*Spread with 1 cup of the reserved whipped cream.
*Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface.
*Cover with foil and refrigerate for at least 4 hours.
*Wipe the sides of the ring with a warm, damp towel and lift away the ring or remove the sides of the pan.
*Use the remaining whipped cream to decorate the top with rosettes using a large number 6 star tube.
*Top the rosettes with the reserved whole cherries.
*Spoon the chocolate snowflakes in the center.
-serves 10 to 12-
This recipe was taken from "The Cake Bible".
(Cherries)
1 lb can pitted bing cherries in heavy syrup
2 T sugar
1/4 cup kirsch or Cognac
(Genoise)
4 oz bittersweet chocolate
1/2 cup boiling water
4 large eggs
1/2 cup sugar
3/4 cup sifted cake flour
(whipped cream)
3 cups heavy cream
3/4 cup unsalted butter, softened
3/4 t vanilla extract
3 T sugar
(assemble)
1/4 cup kirsch or brandy
1/2 cup chocolate snowflakes
>how to make<
(cherries)
*In a colander suspended over a deep bowl drain the cherries for 30 minutes.
*Reserve 1/2 cup syrup.
*In a medium saucepan combine the syrup and sugar and bring to a boil, stirring constantly.
*Add the cherries and simmer, covered, 1 minute.
*Remove from the heat.
*Transfer the cherries with a slotted spoon to a pint jar and add the kirsch or Cognac.
*Boil syrup until reduced to 1/4 cup and pour over the cherries.
*Cover tightly and swirl to mix. Cool and refrigerate.
*If using frozen cherries, empty two 12 oz bags cherries frozen without sugar into a colander suspended over a bowl and allow to defrost.(It will take several hours.)
*Add enough water to the juice to equal 1 cup.
*Add 1/2 cup sugar and proceed as for canned cherries.
(genoise)
*Preheat the oven to 350 degrees.
*Grease the bottom of 9" springform pan, and line with parchment, then grease and floured.
*In a heavy saucepan bring the chocolate and water to a boil over low heat, stirring constantly.
*Simmer, stirring, for 5 minutes or until the chocolate thickens to a pudding like consistency. Cool completely.
*In a large mixing bowl, beat the eggs and sugar with the whisk beater on high speed for 5 minutes or until triple in volume.
*Sift 1/2 the flour over the egg mixture and fold it in gently but rapidly with a slotted skimmer or large rubber spatula until some of the flour has disappeared.
*Repeat with the remaining flour until all flour has disappeared.
*Fold in the chocolate mixture until incorporated.
*Pour immediately into the prepared pans and bake 30 to 35 minutes or until a tester inserted in the centers enters as easily as it does when inserted closer to the sides.
*Loosen the sides of the cakes with a small metal spatula and unmold at once onto lightly greased racks.
*Reinvert to cool.
*Trim the bottom and top crusts when ready to complete the cake.
(whipped cream)
*Refrigerate the mixing bowl and beater for at least 15 minutes.
*In a small saucepan melt together 3/4 cup cream and the butter, stirring constantly until the butter is fully melted.
*Pour into a small heatproof measuring cup and cool to room temperature.
*Add vanilla extract.
*In the chilled mixing bowl beat the remaining cream and sugar just until traces of beater marks begin to show distinctly.
*Add the butter mixture on low speed in a steady stream, beating constantly.
*Beat until stiff peaks just form when the beater is raised.
(assemble)
*Place the flan ring on a serving plate or cut out a cardboard round to fit the diameter of the ring.
*Or use a loose-bottom or springform pan fitted with cardboard rounds to a depth of 2 1/2".
*Add the kirsch or brandy to the reserved cherry syrup to make 1/2 cup.
*Sprinkle each side of the cake layers with 2 T syrup.
*Reserve 12 whole cherries for decor and cut the remaining cherries in half if they are large.
*Reserve 2 1/4 cups whipped cream for the top of the cake and the rosettes.
*Place 1 cake layer in the bottom of the flan ring and top with the remaining whipped cream.
*Poke the cherries into the whipped cream, pressing some of the cut sides against the pan.
*Use a small angled spatula to level the ream and top with the second cake layer.
*Spread with 1 cup of the reserved whipped cream.
*Use a long metal spatula to create a smooth top, allowing the blade to rest on the sides of the ring to create a very even surface.
*Cover with foil and refrigerate for at least 4 hours.
*Wipe the sides of the ring with a warm, damp towel and lift away the ring or remove the sides of the pan.
*Use the remaining whipped cream to decorate the top with rosettes using a large number 6 star tube.
*Top the rosettes with the reserved whole cherries.
*Spoon the chocolate snowflakes in the center.
-serves 10 to 12-
Labels: Black Forest Cake recipe, Swiss Black Forest Cake recipe
