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Black Forest Cake
From Dorothy McNett's recipes at www.dorothymcnett.com. Serves 10-16.
2 cups fresh cherries (or canned cherries, drained)
1/2 cup kirsch or cherry brandy
2-4 tablespoons raw sugar
1/4 - 1/2 pound semisweet chocolate, to shave into curls
2/3 cup unsalted butter
6 large eggs, at room temperature
1 teaspoon real vanilla extract or vanilla bean paste
1 cup raw sugar
1/2 cup unbleached all purpose flour
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
1/2 cup sifted powdered sugar (organic powdered sugar is the best)
1/4 cup kirsch or cherry brandy
Several days in advance combine cherries, kirsch or brandy, and sugar in a jar or bowl. If using canned or dried cherries, 2 tablespoons of sugar is usually enough. Cover and refrigerate.
Using a vegetable peeler with the chocolate at room temperature hold it over paper and shave the bar into thin curls. Set aside. Preheat oven to 350 degrees. Cut parchment paper liners to fit the bottom of two 9 inch layer cake pans. Set aside. In glass measuring cup, melt the butter in the microwave oven on high 45 seconds to 1 minute. Let it rest and then skim off the foam. Set the clarified butter aside.
Using an electric beater, beat the eggs, vanilla, and sugar together until thick and fluffy, about 8 - 10 minutes. ( It is necessary for the texture of the cake.) In another bowl, whisk together the flour, cornstarch, and cocoa. A little at a time, sift the mixture over the eggs, folding it in gently with a silicone or rubber spatula. Finally, add the clarified butter a little at a time, do not overmix. Gently pour the batter into the prepared cake pans. Bake 15-18 minutes, or until done. Let them cool 4 to 5 minutes, then turn them out on racks to cool completely. To assemble, whip the cream with the powdered sugar, and then carefully whip in the 1/4 cup of kirsch or brandy. Strain the cherries from the brandy marinade, saving all liquid and cherries. Place one cake layer on a cake plate, drizzle it with half of the cherry marinade. Spread the layer with less than half of the whipped cream mixture, and sprinkle on half of the cherries. Add the second cake layer and drizzle with the remaining cherry liquid. Spread the top and the sides of the cake with remainiing cream mixture, and garnish the top with remaining cherries. With your fingers, press the chocolate curls into the cream on the sides of the cake and arrange a few curls on top. Chill at least 1 hour for ease in slicing.
Recipe created 1997-10-10.
© 1996-2013 Dorothy McNett. All Rights Reserved.