Home Party Dessert Recipe
7/22/2017
Black Forest Cupcakes
(for cupcakes)
28g good quality dark chocolate, chopped
40g unsweetened dark cocoa powder
165mL hot coffee
75mL whole milk
170g all purpose flour
1 t baking soda
1/2 t kosher salt
140g unsalted butter, cool but not cold, cut into 1/2" cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 t pure vanilla extract
(for filling)
200g cherry preserves
2 T kirsch
(for frosting)
5 large egg whites, at room temperature
300g granulated sugar
1 T light corn syrup
1 t pure vanilla extract
(for assembly)
chocolate sprinkles
24 fresh cherries with stems
>how to make<
(for cupcakes)
*Preheat the oven to 325 degrees.
*Line two 12-cup cupcake pans with paper liners.
*Place the chocolate and cocoa powder in a medium heatproof bowl.
*Pour the coffee directly over them, let sit for 1 minute, and whisk until combined.
*Add the milk and whisk until smooth.
*In another bowl, sift together the flour, baking soda, and salt. Set aside.
*In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes.
*Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.
*Scrape down the bowl and mix again for 30 seconds.
*Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
*Fill the prepared cups about three-quarters full.
*Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
*Transfer the pans to wire rack and let cool for 15 minutes.
*Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
(for filling)
*In a small bowl, combine the cherry preserves with 1 T kirsch.
*Mix and set aside.
(for frosting)
*Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
*In a medium saucepan over low heat, stir together 250g of the sugar , the corn syrup. and 60mL water.
*Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot.
*Without stirring, heat the mixture to almost 235 degrees (almost soft-ball stage).
*Remove the pan from the heat and let the syrup fully reach 235 degrees, but not higher.
*Sprinkle the remaining 50g sugar over the soft peaks of the egg whites and turn the mixer to low.
*Slowly steam in the hot sugar syrup.
*Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes.
*Add the vanilla and beat again for 10 seconds. Set aside.
(for assembling)
*Line up the cupcakes on a sheet tray.
*Stick a large round pastry tip into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake.
(Alternatively, you can use a small paring knife.)
*Remove the excess cake.
*Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top.
*Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
*Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes.
*Generously pipe frosting onto each cupcake.
*Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
-makes 24-
Note: I found this recipe in "Baked Occasions".
28g good quality dark chocolate, chopped
40g unsweetened dark cocoa powder
165mL hot coffee
75mL whole milk
170g all purpose flour
1 t baking soda
1/2 t kosher salt
140g unsalted butter, cool but not cold, cut into 1/2" cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 t pure vanilla extract
(for filling)
200g cherry preserves
2 T kirsch
(for frosting)
5 large egg whites, at room temperature
300g granulated sugar
1 T light corn syrup
1 t pure vanilla extract
(for assembly)
chocolate sprinkles
24 fresh cherries with stems
>how to make<
(for cupcakes)
*Preheat the oven to 325 degrees.
*Line two 12-cup cupcake pans with paper liners.
*Place the chocolate and cocoa powder in a medium heatproof bowl.
*Pour the coffee directly over them, let sit for 1 minute, and whisk until combined.
*Add the milk and whisk until smooth.
*In another bowl, sift together the flour, baking soda, and salt. Set aside.
*In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes.
*Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.
*Scrape down the bowl and mix again for 30 seconds.
*Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
*Fill the prepared cups about three-quarters full.
*Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
*Transfer the pans to wire rack and let cool for 15 minutes.
*Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
(for filling)
*In a small bowl, combine the cherry preserves with 1 T kirsch.
*Mix and set aside.
(for frosting)
*Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
*In a medium saucepan over low heat, stir together 250g of the sugar , the corn syrup. and 60mL water.
*Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot.
*Without stirring, heat the mixture to almost 235 degrees (almost soft-ball stage).
*Remove the pan from the heat and let the syrup fully reach 235 degrees, but not higher.
*Sprinkle the remaining 50g sugar over the soft peaks of the egg whites and turn the mixer to low.
*Slowly steam in the hot sugar syrup.
*Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes.
*Add the vanilla and beat again for 10 seconds. Set aside.
(for assembling)
*Line up the cupcakes on a sheet tray.
*Stick a large round pastry tip into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake.
(Alternatively, you can use a small paring knife.)
*Remove the excess cake.
*Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top.
*Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
*Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes.
*Generously pipe frosting onto each cupcake.
*Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
-makes 24-
Note: I found this recipe in "Baked Occasions".
Labels: black forest cupcakes recipe, Black Forest recipe, cupcake recipe
8/27/2016
Black Forest Kirschtorte
(for cake)
3/4 cup unblanched almonds, coarsely ground
1/2 cup toasted bread crumbs
1 t ground cinnamon
1 t ground cloves
2 T Kirsch
heaped 1/2 cup superfine sugar
9 egg yolks
2 t orange zest
4 oz. semi-sweet chocolate, melted and cooled
6 egg whites
(for filling)
2 lbs. bing cherries, washed and stoned
1 cup plus 2 T red wine
1 cup plus 2 T water
1 cup granulated sugar
cinnamon stick
2/3 cup Kirsch
2 cups heavy or whipping cream
3 t superfine sugar
1/4 cup grated chocolate and chocolate curls for decoration
powdered sugar
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Prepare two 9" springform pans butter, line the base with baking parchment, butter again, dredge with sugar and flour.
*Mix together the almonds, bread crumbs, cinnamon and cloves and moisten with Kirsch.
*In a separate bowl beat the sugar and egg yolks until thick pale, and creamy.
*Mix in the orange zest and chocolate.
*Lightly combine with the first mixture.
*Whisk the egg whites separately until they hold firm, snowy peaks.
*Lightly and quickly fold them into the main mixture until just combined.
*Divide the mixture equally between the two pans.
*Smooth the top and tap each pan once to dispense any air pockets.
*Bake for 30 minutes until well risen and slightly shrinking away from the sides of the pan.
*Cool on wire racks.
(for filling)
*To cook the fresh cherries for the filling, combine the wine, water, and sugar in a part and heat gently until the sugar has dissolved.
*Add the cinnamon stick and orange zest, and simmer for about 20 minutes.
*Drop in the cleaned fruits and poach lightly for 10 minutes.
*Lift the fruits carefully out of the syrup and drain.
*Boil the syrup on a high heat for two minutes to reduce and thicken.
*Let it slightly cool.
*Mix 1/3 cup of cherry syrup with 1/2 cup Kirsch.
*Dry the cherries with paper towels.
*Whisk the cream until softly peaked and beat in the sugar until firm; fold in the remaining Kirsch.
*Cut both chocolate sponges across the middle.
*Reserve 3 to 4 T cream and a few cherries for decoration.
(for finishing)
*Place a sponge base on a serving plate and sprinkle over about 1/3 of the Kirsch syrup.
*Sprinkle over 1/4 of the cream and press in half the cherries.
*Cover with a second sponge, sprinkle with more syrup, a layer of cream and the rest of the fruit.
*Place the third sponge on top, sprinkle with the remaining syrup and a layer of whipped cream.
*Cover with the last sponge layer and coat the top and sides of the whole cake with the rest of the cream.
*Dust the cake sides with chocolate.
*Pipe the reserved cream in large rosettes on the cake surface and dot with cherries.
*Place a few chocolate curls in the middle to finish.
*Chill for 3 to 4 hours just before serving dredge a little confectioners' sugar on the chocolate curls.
-serves 8-
Note: I found this recipe in "The Baker's Bible".
(for cake)
3/4 cup unblanched almonds, coarsely ground
1/2 cup toasted bread crumbs
1 t ground cinnamon
1 t ground cloves
2 T Kirsch
heaped 1/2 cup superfine sugar
9 egg yolks
2 t orange zest
4 oz. semi-sweet chocolate, melted and cooled
6 egg whites
(for filling)
2 lbs. bing cherries, washed and stoned
1 cup plus 2 T red wine
1 cup plus 2 T water
1 cup granulated sugar
cinnamon stick
2/3 cup Kirsch
2 cups heavy or whipping cream
3 t superfine sugar
1/4 cup grated chocolate and chocolate curls for decoration
powdered sugar
>how to make<
(for cake)
*Preheat oven to 350 degrees.
*Prepare two 9" springform pans butter, line the base with baking parchment, butter again, dredge with sugar and flour.
*Mix together the almonds, bread crumbs, cinnamon and cloves and moisten with Kirsch.
*In a separate bowl beat the sugar and egg yolks until thick pale, and creamy.
*Mix in the orange zest and chocolate.
*Lightly combine with the first mixture.
*Whisk the egg whites separately until they hold firm, snowy peaks.
*Lightly and quickly fold them into the main mixture until just combined.
*Divide the mixture equally between the two pans.
*Smooth the top and tap each pan once to dispense any air pockets.
*Bake for 30 minutes until well risen and slightly shrinking away from the sides of the pan.
*Cool on wire racks.
(for filling)
*To cook the fresh cherries for the filling, combine the wine, water, and sugar in a part and heat gently until the sugar has dissolved.
*Add the cinnamon stick and orange zest, and simmer for about 20 minutes.
*Drop in the cleaned fruits and poach lightly for 10 minutes.
*Lift the fruits carefully out of the syrup and drain.
*Boil the syrup on a high heat for two minutes to reduce and thicken.
*Let it slightly cool.
*Mix 1/3 cup of cherry syrup with 1/2 cup Kirsch.
*Dry the cherries with paper towels.
*Whisk the cream until softly peaked and beat in the sugar until firm; fold in the remaining Kirsch.
*Cut both chocolate sponges across the middle.
*Reserve 3 to 4 T cream and a few cherries for decoration.
(for finishing)
*Place a sponge base on a serving plate and sprinkle over about 1/3 of the Kirsch syrup.
*Sprinkle over 1/4 of the cream and press in half the cherries.
*Cover with a second sponge, sprinkle with more syrup, a layer of cream and the rest of the fruit.
*Place the third sponge on top, sprinkle with the remaining syrup and a layer of whipped cream.
*Cover with the last sponge layer and coat the top and sides of the whole cake with the rest of the cream.
*Dust the cake sides with chocolate.
*Pipe the reserved cream in large rosettes on the cake surface and dot with cherries.
*Place a few chocolate curls in the middle to finish.
*Chill for 3 to 4 hours just before serving dredge a little confectioners' sugar on the chocolate curls.
-serves 8-
Note: I found this recipe in "The Baker's Bible".
Labels: Black Forest Cake recipe, Black Forest recipe, Black Forest torte recipe, torte recipe
7/28/2012
Black Forest Cheesecake
(Cherry Topping)
1 lb frozen dark sweet cherries, thawed
1/4 cup kirsch
1/4 cup cherry syrup
(Crust)
8 1/2 oz chocolate wafer cookies
6 T chilled unsalted butter, cut into 1/2" cubes
(Filling)
1 1/2 cups chilled heavy whipping cream
12 oz bittersweet or semisweet chocolate, coarsely chopped
2 x 8oz cream cheese packages, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 t vanilla extract
(Whipped Cream)
1 cup chilled heavy whipping cream
2 T sugar
1 T kirsch
(Decoration)
chocolate curls
>how to make<
(for cherry topping)
*Combine cheries and kirsch in medium bowl.
*Steep 6 hours, stirring occasionally.
*Place cherries with juices in strainer set over medium bowl.
*Let drain 2 hours, shaking occasionally.
*Pour cherry juices from bowl into 1 cup measuring cup; add enough cherry syrup to measure 1 cup.
*Pour 6 T juice mixture into heavy medium skillet(reserve remaining liquid for filling).
*Halve cherries and add to skillet.
*Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
(for crust)
*Generougly butter 9" diameter springform pan with 2 3/4" high sides.
*Using on/off turns, finely crush cookies in processor.
*Add butter; uding on/off turns, blend until mixture begins to stick together.
*Press crumb mixture onto bottom and 2" up sides of pan.
*Chill crust at least 30 minutes and up to 1 day.
(for filling)
*Preheat oven to 325 degrees.
*Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts.
*Cool 10 minutes.
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in eggs 1 at a time.
*Beat in chocolate mixture, then remaining cherry juice mixture and vanilla.
*Pour filling into crust.
*Bake cheesecake until outer 2" of cake are firm but center still moves slightly, about 1 hour 15 minutes(top may crack).
*Cool completely in pan on rack.
*Top cake pan with paper towels and cover tightly with foil.
*Chill 1 to 2 days.
*Remove foil and paper towels.
*Cut around pan sides to loosen cake; remove pan sides.
*Spread cherry topping over cake.
(for whipped cream)
*Whisk cream, sugar, and kirsch in large bowl until peaks form.
*Spoon into center of cake.
*Top with chocolate curls, if desired.
-serves 12 to 14-
Note: This recipe was taken from "bon appetit Desserts".
(Cherry Topping)
1 lb frozen dark sweet cherries, thawed
1/4 cup kirsch
1/4 cup cherry syrup
(Crust)
8 1/2 oz chocolate wafer cookies
6 T chilled unsalted butter, cut into 1/2" cubes
(Filling)
1 1/2 cups chilled heavy whipping cream
12 oz bittersweet or semisweet chocolate, coarsely chopped
2 x 8oz cream cheese packages, room temperature
3/4 cup sugar
4 large eggs, room temperature
1 t vanilla extract
(Whipped Cream)
1 cup chilled heavy whipping cream
2 T sugar
1 T kirsch
(Decoration)
chocolate curls
>how to make<
(for cherry topping)
*Combine cheries and kirsch in medium bowl.
*Steep 6 hours, stirring occasionally.
*Place cherries with juices in strainer set over medium bowl.
*Let drain 2 hours, shaking occasionally.
*Pour cherry juices from bowl into 1 cup measuring cup; add enough cherry syrup to measure 1 cup.
*Pour 6 T juice mixture into heavy medium skillet(reserve remaining liquid for filling).
*Halve cherries and add to skillet.
*Boil until syrup is thickened and mixture resembles preserves, stirring occasionally, about 6 minutes.
(for crust)
*Generougly butter 9" diameter springform pan with 2 3/4" high sides.
*Using on/off turns, finely crush cookies in processor.
*Add butter; uding on/off turns, blend until mixture begins to stick together.
*Press crumb mixture onto bottom and 2" up sides of pan.
*Chill crust at least 30 minutes and up to 1 day.
(for filling)
*Preheat oven to 325 degrees.
*Stir cream and chocolate in heavy medium saucepan over low heat until chocolate melts.
*Cool 10 minutes.
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in eggs 1 at a time.
*Beat in chocolate mixture, then remaining cherry juice mixture and vanilla.
*Pour filling into crust.
*Bake cheesecake until outer 2" of cake are firm but center still moves slightly, about 1 hour 15 minutes(top may crack).
*Cool completely in pan on rack.
*Top cake pan with paper towels and cover tightly with foil.
*Chill 1 to 2 days.
*Remove foil and paper towels.
*Cut around pan sides to loosen cake; remove pan sides.
*Spread cherry topping over cake.
(for whipped cream)
*Whisk cream, sugar, and kirsch in large bowl until peaks form.
*Spoon into center of cake.
*Top with chocolate curls, if desired.
-serves 12 to 14-
Note: This recipe was taken from "bon appetit Desserts".
