Black Forest Cake

Ingredients

½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk

Ingredients for filling

¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners' sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
3. With an electric mixer, beat the softened butter with sugar until white and fluffy.
4. Add one egg at a time, mix well between each egg.
5. Add sifted flour, cocoa powder, baking powder, baking soda, vanilla extract and buttermilk, and mix until the batter is smooth.
6. Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
7. When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.

Filling

1. Drain cherry pie filling in a colander to remove most of the thickened juices.
2. Beat the whipping cream with confectioners' sugar until it thickens.
3. Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.

Assembling

1. Sprinkle each layer of the cake with Kirschwasser.
2. Place one cake layer on a serving plate.
3. Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
4. Add the second cake layer.
5. Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
6. Add the third cake layer.
7. Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.

Variations

1. You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
2. You may use three cake tins intead of one. In that case the baking time must be shortened.
3. If cake flour is used, the cake comes out much fluffier (suggested by Andrea, February 2009).             http://www.cacaoweb.net/blackforestcake.html     

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Posted in: RECIPES

Chocolate Citrus Tart

from : http://www.cacaoweb.net/chocolate-citrus-tart.html
Ingredients for the tart dough (for 2 tarts)

½ cup (110 g) butter, softened

½ cup (100 g) sugar 2 cups (230 g) all-purpose flour

1 egg

2 tablespoons unsweetened cocoa

Ingredients for the citrus filling

2 cups (440 g) granulated sugar

4 large eggs

½ cup (1.2 dl) orange juice

¼ cup (0.6 dl) lemon juice

Grated peel of 2 oranges

3 tablespoons all-purpose flour

1 teaspoon baking powder

Ingredients for the chocolate frosting

½ cup (1.2 dl) heavy cream or whipping cream

7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method

1. Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
2. Using an electric mixer, cream the softened butter and sugar. Add flour and cocoa powder, and finally the egg. Reserve in the fridge for a few hours or more.
3. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
4. Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
5. Bake at 350 degrees for about 7 minutes.
6. For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
7. Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
8. Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes. A wooden pick inserted in center should come out clean.
9. Using a knife, loosen carefully the cake from the sides of the springform pan. Let the tart cool to room temperature in the pan.
10. For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth. Let it cool until it thickens.
11. Spread the chocolate frosting evenly on top and sides of the tart.

Variations

1. Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.

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Posted in: RECIPES