A Walk in the Woods
November 22nd 2008 10:08
We had a birthday in the house this week. Due to complex family schedules it had to be an early morning affair. Since the birthday boy is partial to dessert cakes, it was to be a Black Forest Breakfast party.
So, the table was set,
the present was wrapped,
and the cake was consumed with gusto!
Having never made this cake before, I consulted an old cookery book - a Margaret Fulton relic from the '80's actually. I did have to shop for this one, because we are not regular consumers of bottled sour cherries or Kirsch. Just as well I did, because the torte did taste authentic. If you would like to add some Forest to your diet here is the recipe, courtesy of Margaret, of course.
Black Forest Cherry Torte
Topping and Filling: 280g milk chocolate at room temp, 1 x 700g jar German sour cherries, 3tbsp Kirsch, 2 cups cream
Cake
Place chocolate and water or coffee in a heatproof basin and melt over hot water. Beat eggs with sugar until very light and fluffy. Sift in flour and fold into egg mixture with vanilla, lemon rind, melted butter and chocolate mixture. Turn into a greased lined and floured 23cm (9in) springform tin. Bake in a preheated moderate oven (180 degrees C or 350 F) for 1 hour. Cool with the spring released.
Topping and Filling
Shave thin curls from side of block of chocolate with a swivel bladed vegetable peeler. Chill. Drain syrup from cherries and mix syrup with Kirsch. Halve cherries, leaving a few whole to decorate cake. Cut cake into 2 layers and prick bottom layer with a fork. Place bottom layer on a serving plate and soak with half kirsch-flavoured syrup. Whip cream until it just holds its shape and pile about 1/3 over bottom cake layer. Spoon over half the halved cherries. Place top cake layer in position, prick with a fork and spoon remaining syrup over. Arrange remaining cherry halves on top. Cover cake with remaining cream, piling most of it on top. Press chocolate curls around side of cake and sprinkle some on top. Decorate with reserved whole cherries and chill for 1-2 hours before serving. Serves 10-12.
Enjoy this delight with rich hot coffee and good company.
| 16 |
| Vote |
Subscribe to this blog
