Black Forest gâteau
Behind the complicated and fancy name hides a well-known, not too complicated to make and delicious chocolate cake.
For the first time, I made a birthday cake, knowing that there is no way for a birthday child to get a part of it otherways than reading this recipe and imagining how it might taste. Maybe the guide below on how to make this cake and make it just the way I did it will help. Even on the other side of the globe, all the necessary components are available for this. Happy birthday Hanna!!
In my opinion, the Black Forest gâteau is one of those cakes, the origins of which have different versions, and many people, as well as many different regions, claim the title of its creator. Some think it has a connection to the large forests of southwestern Germany. There is a connection to the region through Schwarzwälder Kirschwasser, a liqueur from this region that has been historically added into various cherry desserts. The cake can most probably be dated to the second half of the 19th century. This cake has a close connection with the Schwarzwald cake, which became famous in the early 20th century and is still served in many coffee shops.
The cake variant posted here is not following classical Black forest traditions. I did not use alcohol in the cake batter, nor did I use chocolate chips to decorate the cake. Besides, the dough also contains almond flour and cream cheese to increase the juiciness. Speaking of differences, I made this cake with spring tart cherries, which is nothing more than a variant of ordinary cherries.
Preparation time: 20 min preparation, 45 minutes baking, 30 min cake assembly when the cake bases have cooled
Level: average
Quantity: one 20 cm cake
Ingredients:
Cake bases:
190 g 82% butter
150 g of dark chocolate
100 ml of milk
A pinch of salt
100 g of flour
40 g almond flour
200 g of sugar
3 eggs
80 g of cream cheese
1 teaspoon baking powder
1 teaspoon vanilla sugar
Cream
150 ml whipped cream
50 g of dark chocolate
Cover:
200 ml of homemade cherry jam or available in the shop
300 ml whipped cream
A handful of fresh cherries or tart cherries
Preparation:
1. Melt butter and chocolate in low heat, add milk, flour, almond flour, sugar, baking powder, and vanilla sugar.
2. Add eggs and cream cheese and mix until smooth.
3. Preheat oven to 150 degrees, lining a cake tin with baking paper. You can bake in several ~ 20 cm cake tins, but you can use one cake tin and cut the cake base into layers.
4. Pour the dough into a form and bake for about 45 minutes.
5. To prepare the cherry jam, cut the cherries in half, remove the stone, add sugar to taste, and cook over low heat until the liquid becomes thick. Use jam to soak cake bases.
6. When the cake bases are ready and cooled, whip 150 ml of whipped cream and melt 50g of chocolate. Mix the melted chocolate with the whipped cream to get the chocolate cream.
7. Whisk 300 ml of the whipped cream into sharp foam, do not add sugar.
8. Place one cake base or layer of cake base on a serving plate and grease with a few tablespoons of cherry jam. Cover the jam with a couple of tablespoons of chocolate cream and cover with whipped cream. Place the next layer of cake base on top of it.
9. Cover the next layer in the same way as the previous one. Spread cherry jam and chocolate cream on the last layer, but decorate it with a thicker layer of whipped cream. For decoration, place fresh cherries with stalks on top of the cake. If desired, garnish with chocolate shavings.
10. Serve immediately but the cake will be also good if kept for later.
Done !!!
