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Black Forest Cherry Torte
(from the Good Housekeeping Illustrated cookbook)
2 15- or 16-oz cans pitted tart cherries, drained
about 1/2 cup Kirsch (cherry flavored brandy)
chocolate cake layers (i could include a recipe, but there are probably
lots here already, and a mix might work just as well...use a regular "makes
2 9-inch round or 1 13x9x2" chocolate cake recipe)
2 cups heavy or whipping cream
1/2 cup confectioners' sugar
1 square semisweet chocolate, grated
12 maraschino cherries, well drained
2 squares semisweet chocolate made into curls (to do this, use a chocolate bar,
warm it "with the heat of your hands or in just-warm oven", use a vegetable
peeler or the shredder side of a grater to get curls).
1. In medium bowl, place cherries and 1/3 cup Kirsch; leave at room temperature
for 2-1/2 hours, stirring occasionally.
2. Meanwhile, preheat oven to 350 degrees F. Prepare cake layers as recipe
directs, but pour batter into 3 greased and floured 9-inch round cake pans.
Stagger pans on 2 oven racks so no pan is directly above another. Bake cake
layers until toothpick comes out clean. (their recipe had a cake where 2 layers
cook for 30-35 minutes, and 3 layers cook for 20-25 minutes). Cool on wire
racks 10 minutes; remove layers from pans and cool them completely on wire
racks, about 2 hours.
3. With fork, prick well top of each cake, then drain cherries well and sprinkle
cherry liquid over cake layers.
4. In small bowl with mixer at medium speed, beat heavy or whipping cream,
confectioners sugar and 2 Tablespoons kirsch until the cream stands in stiff
peaks.
5. Place one cake layer on cake platter. Spread with 1/4 whipped cream mixture;
top with half of cherries.
6. Repeat with the second layer and then top with the third one.
7. Frost side of cake with half of remaining whipped-cream mixture.
8. With spoon, gently press grated semisweet chocolate onto whipped cream
mixture all around the side of the cake.
9. Garnish with dollops of remaining whipped-cream mixture; top each
dollop with a drained maraschino cherry.
(dollops are little mounds of whipped cream like the fancy cakes in the bakery
all have around the edges...)
10. Pile chocolate curls in center; keep refrigerated (chocolate curls may turn
slightly gray in color).
The recipe was copied word for word from the book, but it loses a little
without the illustrations. I tried to explain some things in parentheses,
(some of the parentheses were theirs, too). Hope it comes out OK.
According to the picture, there is NO whipped-cream layer on the top,
only the "dollops" around the edges, and a pile of chocolate curls in the
middle.
Actually, i've never made this cake, but i've considered it many times. It
looks pretty time-consuming. I make lots of recipes from this book, though,
so i trust it...
good luck!
- judy
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| I WENT TO 3 1/2 YEARS OF COOKING SCHOOL AND GADUATED A SEMI GORMET
CHEIF. OUR BAKING TEACHER WAS FULL BLOODED GERMAN AND MADE THE
BEST BLACK FOREST CHERRY TORTES THAT I EVER ATE. IT IS SIMILAR
TO THE RECIPE IN #.2 BUT INSTEAD OF PUTING A LAYER OF WHIPPED CREAM
THEN A LAYER OF CHERRYS ON TOP OF THE CREAM HE USED TO USE THE CHERRIES
IN A THICK CHERRY GLAZE AND ON EACH LAYER HE WOULD SPRINKEL IT WITH
KIERSH AND THEN WOULD FILL A PASTRY BAG (DO NOT PUT A TUBE IN THE
BAG) WITH WHIPPED CREAM AND OUT LINE THE OUTER PART OF THE LAYER
WITH CREAM THEN A RING OF CHERRIES IN GLAZE AND REPEAT THIS ON ALL
THE LAYERS SO THAT WHEN YOU LOOK AT THE LAYERS ALONE BEFORE YOU
PUT IT TOGETHER YOU HAVE A RING OF CREAM A RING OF CHERRIES,
CREAM, CHERRIES, CREAM UNTIL YOU CAN'T FILL IT ANY MORE THEN PUT
THE LAYERS TOGETHER. KNOW PUT A STAR TUBE AND YOUR PASTRY BAG AND
FILL IT WITH WHIPPED CREAM AND MAKE DOLLOPS AROUND THE TOP OF THE
CAKE THEN SPINKEL IT WITH POWDERED SUGAR AND SHAVED CHOCOLATE.
VERY GOOD!!!!
LIZ
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Black Forest Cherry Cake
Cherry Filling:
Drain 1 16-oz. can of pitted dark sweet cherries, reserving 1/2 cup liquid.
Halve cherries, and pour 1/3 cup Kirschwasser over them. Let stand 2 hours
or overnight. Reserve a few cherry halves for garnish. Combine 4 tsp.
cornstarch and reserved liquid, add cherry-Kirsch mixture. Cook and stir
until bubbly. Cool.
Cake:
1 slightly beaten egg
1-2/3 C. granulated sugar
1-1/2 C. milk
3 squares (3 oz.) unsweetened baking chocolate, cut up
1-3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. shortening
1 tsp. vanilla
2 eggs
1 pt. whipping cream (whip w/sweeting you prefer)
Oven 350 F
Grease & lightly flour 2 9-1/2" round baking pans. Combine beaten egg
2/3 cup sugar, 1/2 cup milk, and chocolate. Cook and stir until mixture
just boils. Cool. Combine flour, soda & salt. Beat shortening 30 seconds,
add remaining sugar & vanilla, beat until fluffy. Add the 2 eggs, beating 1
minute after each. Add dry ingredients and remaining 1 cup milk alternately to
beaten mixture, beating after each addition. Stir in chocolate mixture, turn
into pans. Bake for 25-30 minutes. Cool 10 minutes on racks, remove from
pans, cool.
To assemble, place 1 cake layer on a serving plate, spread with cherry filling
and whipped cream. Place 2nd layer on top, frost with whipped cream and
garnish with reserved cherry halves and shaved chocolate curls.
NOTE: This recipe originally called for using a plain buttercream frosting
in place of whipped cream, but all the versions I have had in restaurants
use whipped cream instead. Use your discretion. You can also add a little
kirsch to the whipped cream.
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