BLACK FOREST TORTE
Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.
Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
BLACK FOREST CHOCOLATE TORTE
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.
BLACK FOREST TORTE
Provided by Food Network
Categories dessert
Time 26m
Yield 12 to 16 Servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
- Prepare, bake and cool cake according to package directions.
- Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
- To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.
BLACK FOREST CHOCOLATE CAKE
The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
Provided by Stacy
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat one 12-cup, fluted tube pan with cooking spray.
- Combine flour, cocoa, soda, baking powder, and salt.
- In a large bowl, combine condensed milk, oil substitute, brown sugar, eggs, and egg white; mix well. Stir flour mixture into milk mixture just until moistened. Gradually add water. Stir in chips. Pour batter into prepared pan.
- Bake for 35 to 40 minutes, or until inserted toothpick comes out clean. Cool cake in pan for 10 minutes. Remove from pan, and top with cherry filling.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 68.8 g, Cholesterol 30.2 mg, Fat 5.1 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 388.4 mg, Sugar 38.1 g
BLACK FOREST TORTE
This recipe is simple, delicious, and easy to make. The torte can be made into a multi or single layer desert. The chocolate cake and cherry topping will warm the heart and body.
Provided by bluefire8
Categories Dessert
Time 53m
Yield 1 torte, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Prepare and bake cake mix as package directs for two 9 inch round layers.
- Remove from pans, cool thoroughly.
- In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
- Cool chocolate mixture for 20 minutes.
- Combine cherries, cherry sauce, and almond extract.
- For a layered torte, place one layer on a serving plate.
- With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
- Top this layer with half of the chocolate and cherry mixtures.
- Place other layer over this layer and add the remaining chocolate and cherry mixtures.
Nutrition Facts : Calories 945.8, Fat 38.7, SaturatedFat 13.6, Cholesterol 94.4, Sodium 836.2, Carbohydrate 146.2, Fiber 4.3, Sugar 86.5, Protein 14.2
BLACK FOREST CAKE II
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.
Provided by Valinda
Categories World Cuisine Recipes European German
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
- Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
- In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
- In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Nutrition Facts : Calories 692.6 calories, Carbohydrate 88.8 g, Cholesterol 106.9 mg, Fat 33.6 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 17.4 g, Sodium 468.3 mg, Sugar 70.2 g
BLACK FOREST TORTE (SCHWARZWAELDER KIRSCHTORTE) (GLUTEN FREE)
Posting for ZWT6. Recipe is from http://gfcelebration.com: "Residents of the Black Forest region claim that the original history and creation of the Schwarzwälder Kirschtorte originates somewhere within the hills and valleys of Southwest Germany. This dessert is also known as Black Forest Gateau, and usually consists of multiple layers of a chocolate sponge cake, cherries and whipped cream, and is frosted with additional whipped cream, topped with chocolate shavings and additional cherries."
Provided by UmmBinat
Categories < 4 Hours
Time 2h49m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 37
Steps:
- For the first bottom layer: Preheat the oven to 375°F/200-220°C.
- On a baking board, mix the flour, cacao and baking powder. Make an indent in the middle and add the sucanat, vanilla extract, egg and water. Mix until a crumbly dough is formed. Place the cold butter pieces on top and work everything quickly into a smooth dough. If the dough remains a little sticky, place it covered into the refrigerator for about 20-30 minutes.
- Grease the spring form pan with a little butter and line it with parchment paper, covering only the bottom not the sides (trace the outline of the Springform on the parchment paper and cut out -- you want to cut out two pieces, as you will need the second one for the sponge cake). Grease the parchment paper just slightly as well. Roll out the dough (sprinkle a little extra rice flour on your board beforehand) and place it in the prepared Spring form, carefully cutting the dough, so only the bottom of the pan is covered (you can use up any extra dough by cutting it our with your favorite cookie cutter, for an extra treat).
- Bake for about 30 minutes, remove from oven, release the Spring form pan, invert onto a cooling rack and peel off the parchment paper. Let cool completely.
- Grease the bottom of the Spring form only (!) and line with the extra parchment paper you cut out during the first step of this recipe. Again slightly grease the parchment paper as well, but be very careful that no grease gets on the outer Spring form ring, because it will prevent the Sponge cake from rising properly.
- Sponge cake (Biskuitboden): Preheat the oven to 350°F/180°C.
- For this next step, you will need two bowls, a smaller one for whipping the egg whites, and a larger one for the preparation of the batter.
- Separate the 4 eggs (yolks into the larger bowl, egg whites in the other). With a hand mixer, whip the egg whites until they form glossy and shiny peaks. Set aside.
- In the other bowl, combine the egg yolks with water and blend well, using the hand mixer. Little by little, add the sucanat and vanilla extract. Continue to mix until the batter becomes smooth and creamy.
- Place the whipped egg whites on top of the yolk batter, and set aside for a moment.
- Place the flour blend, guar gum, cacao and baking powder into a sifter (you can also use a fine sieve) and gently sift the ingredients on top of the egg whites.
- Now, carefully fold the flour and egg white into the batter. You want to take your time with this step. You are not looking to stir, or mix, but truly just slowly fold the ingredients together. This is best done with a rubber spatula, or a large spoon.
- When the flour has been fully incorporated into the batter, it should still retain its light and airy texture. Pour this batter into the prepared Spring form and smooth and level out the top, using a spatula.
- Bake in the preheated oven for 25 minutes (The baking duration depends on many factors: your own location, elevation, temperature, etc. and will play a role in how long this will take -- usually anywhere from 20-30 minutes).
- Remove the cake from the oven, release it from the Spring form, turn out onto a wire rack to cool and peel off the parchment paper.
- Once completely cooled, slice the sponge cake horizontally into 3 thin layers. Place each layer on a separate plate.
- If fresh cherries are available, wash them and remove the stones. Mix the cherries with a little sucanat. Set this aside for at least 20 minutes to draw out the juice. Then cook them briefly in their own juice. Remove and drain the juice into a separate bowl, preserving the juice. If you are using canned, drain the juice into a separate container. Set aside about 12 cherries for decorating the top of the cake. You will need 1/4 L (1 cup) of the cherry juice (top off with enough water, if there is not enough juice). Remove 4 tablespoons of this juice and place in a separate bowl, mixing it with the arrowroot flour. In a saucepan, heat the cherry juice, bring it to a boil, remove and add the blended arrowroot/cherry juice liquid. Mix one packet of the gelatin with 3 tablespoons of water, making sure it is completely dissolved, and add this to the boiled cherry juice. Bring everything back to a brief boil and then remove from heat, adding the cherries, remaining sucanat and Kirschwasser. Set aside and let cool.
- Prepare the second gelatin packet by mixing it with 3 tablespoons of water, allowing it to dissolve completely. Set aside. Add the whipping cream to a larger mixing bowl, and with a hand mixer, whip until firm, then add the sifted powdered sugar and the prepared gelatin. Continue to whip until nice and firm.
- Assembly of Cake: Select a cake plate of your choice and place the first baked bottom layer on it. Add half the amount of the cherry blend to this layer, topping that with a thin layer of whipped cream.
- Then add the first sponge cake layer on top of this.
- Top this layer with the remaining cherry filling and a thin layer of whipped cream. Spread out evenly and top with the second sponge cake layer.
- Add another thin layer of whipped cream to this and place the final Sponge cake layer on top.
- Spread just a smooth layer of whipped cream on the final layer, setting some whipped cream aside for the final steps. Now for this next step, you need to cut out large enough strips of parchment paper to drape around the outside of the cake, which helps to retain the filling. If you have one available, use just the outer rim of another, slightly larger, Spring form pan and place it on the outside of the draped parchment paper, and close the spring. This ensures the even setting of the filling. Place the cake in the refrigerator for a couple of hours to set the filling.
- Meanwhile, grate the chocolate and set aside.
- Remove the cake from the refrigerator and take off the Spring form ring, and carefully peel off the parchment paper. Remove any excess filling that was not contained by the paper, or outer ring, and then spread some additional whipped cream on the outer rim of the cake. Sprinkle the top with the grated chocolate. Place the remaining whipped cream in a pastry bag, fitted with a small rosette tip, and place 12 rosettes evenly spaced on top of the cake. Place one cherry (which you reserved earlier) on top of each rosette, and, if desired, a small piece of chocolate next to each rosette.
- More info and photos: http://gfcelebration.com/2010/03/30/gluten-free-black-forest-torte-schwarzwaelder-kirschtorte-and-some-interesting-facts-about-the-black-forest/.
Nutrition Facts : Calories 599.2, Fat 15.8, SaturatedFat 8.5, Cholesterol 184.8, Sodium 452, Carbohydrate 44.2, Fiber 4.1, Sugar 12.9, Protein 72.8
BLACK FOREST TORTE
Provided by Dorie Greenspan
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Cream Cheese Cherry Kirsch Winter Jam or Jelly Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 22
Steps:
- For brownie:
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
- Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
- Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
- For mousse:
- Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
- Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.
More about "black forest chocolate torte recipes"
BLACK FOREST TORTE RECIPES - FOOD NEWS
From foodnewsnews.com
BLACK FOREST TORTE - DIXIE CRYSTALS | RECIPES
From dixiecrystals.com
BLACK FOREST CHOCOLATE TORTE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BLACK FOREST TORTE - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
RECIPE FOR BLACK FOREST TORTE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GERMAN CHOCOLATE BLACK FOREST TORTE - ALL INFORMATION ...
From therecipes.info
TRADITIONAL GERMAN BLACK FOREST CAKE RECIPE | ALSO THE ...
From alsothecrumbsplease.com
BLACK FOREST TORTE RECIPE | BON APPéTIT
From bonappetit.com
BLACK FOREST CAKE RECIPE - GERMAN BAKERY CAKE RECIPE ...
From alltastesgerman.com
SCHWARZWäLDER KIRSCHTORTE RECIPE – GERMAN BLACK FOREST ...
From whereismyspoon.co
BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE) | SAVEUR
From saveur.com
BEST BLACK FOREST TORTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BLACK FOREST CHOCOLATE TORTE RECIPE: HOW TO MAKE IT ...
BLACK FOREST TORTE - EAGLE BRAND
From eaglebrand.com
BLACK FOREST TORTE - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
EASY BLACK FOREST TORTE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: BLACK FOREST TORTE SUPREME | DUNCAN HINES CANADA®
From duncanhines.ca
BEST ANNA OLSON'S BLACK FOREST TORTE RECIPES - PINTEREST
From pinterest.ca
EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
BEST ANNA OLSON'S BLACK FOREST TORTE RECIPES | FRUIT ...
From foodnetwork.ca
BLACK FOREST CHOCOLATE TORTE RECIPE
From crecipe.com
BLACK FOREST TORTE – RECIPES
From recipes.kumumall.com
TRADITIONAL BLACK FOREST CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
RECIPE: BLACK FOREST TORTE | CTV NEWS
From ctvnews.ca
BLACK FOREST CHOCOLATE TORTE - BLOGS & FORUMS
From community.qvc.com
AUTHENTIC BLACK FOREST CAKE RECIPE - GERMAN SCHWARZWäLDER ...
From quick-german-recipes.com
AUTHENTIC BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE ...
From accidentalartisan.ca
RECIPE: BLACK FOREST TORTE | DUNCAN HINES CANADA®
From duncanhines.ca
BLACK FOREST CAKE - GOODIE GODMOTHER
From goodiegodmother.com
BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED CRAVINGS
From platedcravings.com
BLACK FOREST CAKE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
BLACK FOREST TORTE RECIPE - SOMETHING SWANKY DESSERT RECIPES
From somethingswanky.com
BLACK FOREST MINI CAKES - LIZ BUSHONG
From lizbushong.com
GERMAN BLACK FOREST CHERRY CAKE MADE JUST LIKE OMA
From quick-german-recipes.com
GERMAN CHOCOLATE BLACK FOREST CAKE - A LIFE OF BALANCE
From alifeofbalance.com
TOP 43 GERMAN BLACK FOREST CAKE RECIPE RECIPES
From toprecipesfree.com
BLACK FOREST CAKE - PINTEREST
From pinterest.com
BLACK FOREST TORTE | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love