BLACK FOREST CAKE ROLL
The classic European cake made with cherries, chocolate, cream and Kirschwasser is turned into a cake roll covered with chocolate glaze.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 2h50m
Number Of Ingredients 19
Steps:
- Combine the drained cherries with the sugar and Kirschwasser, set aside for at least 1 hour (I like to soak the cherries the night before baking).
- Preheat the oven to 325°F convection or 350°F regular. Line a 13"x18" half sheet pan with parchment paper.
- Melt the butter in a small saucepan. Continue heating the butter until it foams, bubbles, and the milk solids fall to the bottom of the pan and turn brown. Pour the browned butter into a small dish, leaving the browned milk solids in the pan.
- In a small bowl, combine the cocoa and boiling water, whisk until smooth and set aside.
- Combine the eggs, sugar and pinch of salt in a mixer bowl. Set the bowl over a pan of simmering water (make sure the bowl doesn't touch the water). Whisk until the sugar melts and the eggs are a little warmer than body temp.
- Remove from the heat, add vanilla and whisk on the mixer until the eggs are "ribboned" (see note 2). Whisk a cup of the egg mixture into the cocoa mixture. Sift the flour over the remaining eggs and gently fold until the flour is barely incorporated. Fold in the cocoa mixture and the browned butter, careful not to over-fold and deflate the batter.
- Gently pour the batter into the prepared pan and smooth to an even layer. Bake until the center of the cake springs back when lightly touched, about 10 minutes. Remove from the oven, cover with a damp kitchen towel and cool to room temperature.
- Whip the cream with the confectioner's sugar and vanilla to stiff peak. Drain the cherries, reserving the Kirschwasser. Add the Kirschwasser to the cherry juice, adjust sweetness to taste.
- Lift the cake out of the pan, leaving the parchment paper attached. Flip the cake onto a clean sheet of parchment and peel off the old parchment. Flip the cake back over and remove the parchment from the top.
- Brush the cake generously with Kirschwasser syrup. Spread the cream evenly over cake. Sprinkle the cherries evenly over the cream. Use the parchment paper to lift the long edge of the cake closest to you. Roll the cake, using the parchment to lift and curl the cake. Flip the roll, seam side down and wrap with the parchment paper. Set on a sheet pan and refrigerate for at least 2-3 hours.
- Combine the chocolate and butter in a microwave safe bowl. Microwave in 1 minute increments (stirring between increments) until the chocolate is completely melted. Add the corn syrup and Kirschwasser. Stir until smooth and glossy. Cool until the glaze is room temperature, but still pourable. If the glaze gets too thick warm briefly in the microwave.
- Set the chilled cake on a cooling rack over a clean sheet pan. Pour the glaze over the cake, use a small spatula to pick up glaze from the sheet pan and fill in gaps on the cake.
- Chill until the glaze is set. Use a long spatula to transfer the cake to a serving platter.
- Trim the ends of the cake, decorate with whipped cream rosettes and maraschino cherries, if desired.
Nutrition Facts : Calories 400 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 24 grams fat, Protein 7 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 slice, Sodium 255 milligrams sodium, Sugar 30 grams sugar
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
BLACK FOREST CHERRY DESSERT
This dessert combines the flavors of black forest cake - cherries, cream, chocolate - but takes much less time. I make it with canned sour cherries.
Provided by Silke
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
- Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
- Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
- Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
- Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.
Nutrition Facts : Calories 399.1 calories, Carbohydrate 54.4 g, Cholesterol 60.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 59.5 mg, Sugar 19.6 g
BLACK FOREST CHERRY CAKE ROLL
This chocolate-and-cherry cake is great for the holidays -- or whenever you need a special dessert. Since it's from scratch homemade it's a bit labor intensive but you get the satisfaction of being able to tell the folks at the table "Why yes, I made it myself". You can bake the cake the day before and that is a big help.
Provided by Annacia
Categories Dessert
Time 1h2m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool.
- For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved.
- Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan.
- Bake in a 375°F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack.
- For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat.
- Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency.
- To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over buttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours.
- To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings.
- Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.
Nutrition Facts : Calories 191.9, Fat 9, SaturatedFat 5.2, Cholesterol 91.9, Sodium 40.1, Carbohydrate 26.2, Fiber 1, Sugar 21.9, Protein 2.8
BLACK FOREST CHERRY CAKE
Make and share this Black Forest Cherry Cake recipe from Food.com.
Provided by UnknownChef86
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
- Alternately fold chocolate and flour into the egg mixture, ending with flour.
- Pour the batter into 3 8-inch cake pans that have been well greased and floured.
- Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
- Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
- SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
- When syrup has cooled, stir in kirsch.
- Prick the cake layers and pour syrup over all 3 layers.
- FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
- Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
- Fold in Kirsch.
- CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
- Spread with butter cream filling.
- Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
- Place second layer on cake.
- Repeat.
- Place third layer on top.
- Fold 2 T confectioners' sugar into the whipped cream.
- Cover the sides and top of the cake with whipped cream.
- Decorate top of cake with remaining 1/2 cup cherries.
- To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
- Refrigerate curls until ready to use.
- Press chocolate curls on sides of cake and sprinkle a few on the top.
- Chill until serving time.
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- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with parchment paper; grease and lightly flour paper. Set pan aside. In a small bowl stir together flour, 1/4 cup cocoa powder, the baking soda and salt; set aside.
- Preheat oven to 375 degrees F. In a large bowl beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar (see Tips), beating until thick and lemon colored. Fold in flour mixture. Spread batter evenly into prepared pan.
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