Sunday, 16 June 2013

black forest cake


for the cake:
340g golden caster sugar
340g butter
6 eggs
240g SR flour
100g cocoa

for the filling:
2 cans black cherries in syrup
2tbsp kirsch
400ml double cream

for the icing:
200ml double cream
200g dark chocolate 

  • oven 170c
  • which butter and sugar
  • beat in eggs one at a time
  • fold in flour and cocoa 
  • spoon into 3 x 20cm tins
  • bake 15mins
  • cool
  • drain the cherries - reserve 200ml of syrup with the kirsch
  • place each cake on a chopping board and spoon over cherry syrup and leave to soak in
  • heat 200ml double cream until just boiling
  • pour over 150g broken chocolate and stir until melted
  • whip 400ml cream
  • stack cake - cake, cream, cherries 
  • finish with ganache, chocolate shavings, cream and cherries  

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