Black Forest Gateau Recipes

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BLACK FOREST CAKE I



Black Forest Cake I image

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

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

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 GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

BLACK FOREST GATEAU



Black Forest gateau image

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h40m

Number Of Ingredients 14

175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
425g can pitted cherry, 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
  • Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
  • Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
  • Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
  • Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
  • When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium

ULTIMATE BLACK FOREST CAKE



Ultimate Black Forest Cake image

Very delicious and easy to make. Garnish with chocolate curls made by using a cheese grater on semisweet chocolate.

Provided by 12YEAROLDCHEF

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 2h5m

Yield 8

Number Of Ingredients 16

2 cups white sugar, divided
1 ⅔ cups all-purpose flour
1 cup cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup cherry liqueur, divided
1 cup heavy whipping cream
2 tablespoons cherry liqueur
½ teaspoon vanilla extract
1 cup confectioners' sugar
1 pinch salt
1 (16 ounce) can pitted sour cherries, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch round pans with parchment paper.
  • Sift 1 1/2 cups of the white sugar, flour, cocoa powder, baking soda, and salt together in a bowl. Beat shortening and remaining 1/2 cup white sugar together in a large bowl with an electric mixer until light and fluffy. Beat 1 egg at a time into the shortening mixture; add vanilla extract with last egg. Add portions of flour mixture alternately with buttermilk, beating after each addition to form a smooth batter. Pour batter into prepared baking pans.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Remove parchment from cake bottoms. Cut each layer in half horizontally, making 4 layers total. Pour 2 tablespoons cherry liqueur over each cake half.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Beat in 2 tablespoons cherry liqueur and 1/2 teaspoon vanilla extract. Beat in confectioners' sugar and salt until cream filling is smooth and stiff.
  • Spread 1 cake layer with 1/4 of the cream filling; top with 1/3 cherries. Repeat with 2 additional layers. Place 4th layer on top; frost top and sides of cake with remaining cream filling.

Nutrition Facts : Calories 693.7 calories, Carbohydrate 105 g, Cholesterol 89.1 mg, Fat 27.3 g, Fiber 4.9 g, Protein 9 g, SaturatedFat 11.6 g, Sodium 630.6 mg, Sugar 77.7 g

BLACK FOREST GATEAU



Black Forest Gateau image

A classic, and not as difficult to make as you might think. Do try this delicious recipe - you'll make it again and again.

Provided by evelynathens

Categories     Dessert

Time 1h18m

Yield 6-8 serving(s)

Number Of Ingredients 15

6 eggs
1 cup sugar, scant
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup best quality cocoa powder
1/2 cup butter, melted
4 tablespoons kirsch or 4 tablespoons other cherry flavored liqueur
2 1/2 cups whipping cream
2 tablespoons icing sugar
1/2 teaspoon vanilla extract
1 (1 1/2 lb) jar of pitted morello cherries, well drained
icing sugar, for dusting
grated chocolate
chocolate curls
morello cherries (fresh or drained canned)

Steps:

  • Preheat oven to 350°F.
  • Butter three 8 inch in diameter cake pans.
  • Line the bottom of each with wax paper, and butter that.
  • Combine the eggs with the sugar and vanilla in a bowl and beat with a hand-held electric mixer until pale and very thick, about 5-7 minutes.
  • Sift the flour and cocoa powder over the mixture and fold in lightly and evenly with a spatual.
  • Gently stir in the melted butter.
  • Divide the mixture among the prepared cake pans, smoothing them level.
  • Bake for 15-18 minutes, until the cakes have risen and are springy to the touch.
  • Leave them to cool in the pans, on a rack, for about 5 minutes, then turn out and leave to cool completely.
  • Remove the lining paper from each cake layer.
  • Prick each cake layer all over with a skewer or fork, then sprinkle with Kirsch.
  • Using a hand-held electric mixer, whip the cream in a bowl until it starts to thicken, then gradually beat in the icing sugar and vanilla until the mixture begins to hold its shape.
  • To assemble: spread one cake layer with just under a 1/3 of the cream and top with about half the cherries.
  • Spread a second cake layer with a little less than 1/2 the remaining cream, top with the remaining cherries, then place it on top of the first layer.
  • Top with the final cake layer.
  • Spread the remaining cream all over the cake.
  • Dust a plate with icing sugar, and position the cake carefully in the centre.
  • Press grated chocolate over the sides and decorate the cake with the chocolate curls and fresh or drained cherries.

Nutrition Facts : Calories 854.1, Fat 58.1, SaturatedFat 34.8, Cholesterol 362.5, Sodium 246.1, Carbohydrate 78.7, Fiber 5.5, Sugar 59.3, Protein 12.4

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