 |
---------- Recipe via Meal-Master (tm) v8.05
Title: Black Forest Cake Part 1
Categories: Cheesecakes, Chocolate
Yield: 1 servings
For the cake:
6 oz Bittersweet chocolate
-- cut into bits
6 tb Unsalted butter
1 ts Vanilla extract
1 c Water
6 lg Eggs; room temp
1 c Sugar
1 c Cake flour
1/2 ts Salt
For the filling:
2 lb Canned sour cherries
-- drain, reserving the
-juice
1 c Sugar
5 ts Cornstarch
2 tb Kirsch
For the syrup:
1/2 c Sugar
1/2 c Water
1 c Kirsch
Whipped cream topping:
-- envelope unflavored
-gelatin
3 tb Kirsch
3 c Well-chilled heavy cream
1/3 c Sifted confectioner's sugar
1 ts Vanilla
1/2 c Chocolate shavings and curls
Glaceed cherries for garnish
TASTE SHOW #TS4803 AIR DATES: 1/15/96, 1/16/96, 1/20/96,
1/21/96 BLACK FOREST CAKE YIELD: 8 TO 10 SERVINGS
Make the cake: Preheat oven to 350 degrees. Butter
three 7-inch cake pans, line them with wax paper and
butter and flour the paper. In the top of a double boiler
set over simmering water melt the chocolate with the
butter, vanilla and water, stirring until smooth. Remove
the pan from heat. Into a bowl sift together the flour and
salt. In a bowl with an electric mixer beat the eggs with
the sugar for 5 to 10 minutes, or until batter ribbons when
beaters are lifted. Fold flour mixture into egg mixture
until just combined and fold in chocolate mixture gently
but thoroughly. Pour batter into pans, smoothing the tops,
and bake for 10 - 15 minutes, or until cake tester inserted
in center comes out clean. Let cool in pans 5 minutes. Run
knife around edge of pans and invert onto racks to cool
completely. -- See Part 2--
-----
|
