This cake has several names: «Black Forest», «Black Forest» and «Black Forest». It is a chocolate sponge cake with whipped cream and cherries, soaked in kirsch. This is an alcoholic beverage produced by fermenting black little sweet cherry with pits.
This cake is decorated with thin strips of dark chocolate and cherries. The true origin of this recipe is unknown to this day, but there are several versions. The simplest and can be said is logical — “Black Forest” reminds of Black Forest dark forests.
The second includes the components that make up the cake and are produced in the Black Forest. Even more ridiculous — the third option, which says that the name is derived from the dressing of local rural girls, which is a snow-white blouse with dark spots and red balls resembling chocolate and cherry.
Not every housewife will risk to prepare this cake, let alone beginners with little experience. But deciding to realize this masterpiece, you should know that a lot of time will be spent.
First, let’s prepare the chocolate biscuit cakes. To do this, smash cold fresh eggs, a pinch of salt and two hundred grams of sugar. The mass should resemble eggnog, be white and stable.
Separate warm milk, olive oil, vanilla and flour together with cocoa powder. Diligently mix everything so that there are no white flour gaps.
The two components of the biscuit dough are mixed together, we do it slowly, so that the egg fluffy mass does not fall. This is important, otherwise the cakes will be flat, they will not rise at all. Stir with a silicone spatula from under the bottom.
Start the electric oven at 190 ° C. Cover two forms of parchment with the same diameter and grease the bottom with olive oil, but not much. The dough turned out liquid, pour in first one portion, followed by the second.
This is done by eye, but try to get it evenly. We bake two cakes for twenty-five minutes at once, without opening the door, and in no case checking the readiness of a toothpick. Cakes will instantly fall and the cake will not work.
Press on the center of the baking with a wooden spatula, and if the mold remains the same, remove it. If you take it a bit and do not return to the starting position, you still need to bake.
The cake includes two types of cream — cherry and cream. Let’s start with the second, it’s easier. Mix the icing sugar and cold fresh cream in a blender glass.
Beat at a slow speed, which we gradually increase. The cream should increase three times and have an air consistency. If it does not rise, then the cream is not the first freshness or the capacity of the blender was not perfectly dry and clean.
In this case, no longer rectify the situation, it is necessary to take new products for this cream and take into account all the nuances.
Pour cherries, starch, remaining powder (100 grams) and half a liter of cherry compote into an iron pan. Slowly boil the berries, and stir constantly. Cherry cream should turn out to be viscous and thick.
For impregnation, we combine cherry liqueur, water and three tablespoons of sugar. Boil the syrup on low heat for seven minutes, not bringing it to a boil. If it is assumed that children will eat the cake, replace this syrup with a cherry one.
Take out the cakes, cover with a towel and leave to cool completely. Then a dense thread or fishing line, separate each biscuit in half. You can do it with a knife, but there is a risk of damaging the structure.
The first cake soaked with syrup, on top of a thick layer impose a cream, on it — cherry. We press down the next cake and form the whole cake in the same way. We grease the sides with cream with a special spatula.
We fill the remaining white cream in a pastry bag or a tight food package and make beautiful roses on the surface of the cake around its perimeter. In the center of a hill impose a cherry ganache and leave the cake in a cool place for the night.
On the sides you can decorate the cake with chocolate chips or broken chips with biscuit.
This cake recipe first appeared in Germany, then migrated to France, England, Austria. After a while, he was in our restaurants and pastry shops.
- Flour — 180 g;
- Sugar — 400 g;
- Eggs — 6 pcs .;
- Cocoa — 2 tbsp. l .;
- Frozen cherry — 250 g;
- Cherry liqueur — 40 g;
- Water — 100 ml;
- Dark chocolate — 1 tile;
- Starch — 2 tbsp. l .;
- Fatty cream — 600 ml;
- Cocktail cherry — 1 can.
Preparation: 200 minutes.
Caloric content: 210 Kcal / 100 g.
Beat in a fluffy mass a glass of sugar with cold eggs. It will take at least seven to eight minutes. Add cocoa flour to powder and sift loose ingredients through a sieve. We coat with oil in the form of a side, we fill the bottom with tracing paper.
Turn on the electric oven at 190 ° C. Mix the eggnog with cocoa flour. The dough will turn out to be liquid, the main thing is to mix it with high quality so that it is homogeneous. Pour the flour mass and bake for thirty minutes.
Combine one hundred grams of sugar with water, put on the hob and bring to a boil. Give the syrup to cool slightly and pour in the cherry liqueur.
Slightly defrost the pitted cherries, add the remaining sugar and boil the mass for twenty minutes, stirring all the time, until the consistency of the jam is obtained.
In water, we break down the starch and add a little bit to the cherry liquid, continue to boil until thickened for about fifteen minutes. Set aside and cool.
Remove the chocolate sponge cake, cover it with a clean cloth, wait for complete cooling. Melt the dark chocolate bar in the microwave. Pour onto a parchment paper with a thin layer and gently put to cool.
Sponge cake divided into three parts. We put whipped cream and all the cherry filling on the first one, press down with the following cake on top, richly coat with cream. Then gently coat the entire cake — the sides and top. In the process of coating equals confectionery cream.
We peel off the chocolate strips from the paper and decorate the sides of the cake, top cocktail cherries straight with tails.
Leave to cool and soak for several hours.
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- Cocoa powder can be added not only to the dough, but also during the whipping of the cream, then you get not white snow, and brown;
- If you do not have frozen cherries, you can buy ready-made cherry jam and use it as a cream;
- If you can’t beat the eggnog, try dividing the eggs into whites and yolks;
- You can decorate the cake with pulp of biscuit or grated chocolate;
- If you do not really like dark chocolate, you can use white for cake. Put it in a rag bag and knock it with a hammer, with this crumb tuck the sides and top of the cake.
Cake is served chilled with black tea, natural coffee or cocoa. We wish you to experience the immense pleasure of eating this dessert!