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| Black Forest Cake |
| Yields: 1 nine-inch cake |
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| INGREDIENTS: CHERRY FILLING |
4 C pitted sweet cherries
1 1/2 C Kirschwasser (cherry brandy/Schnaps)
1 cinnamon stick
1 vanilla bean
1 T cornstarch
1 T cold water
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| INGREDIENTS: CHERRY CREAM |
1/4 C Kirschwasser
1 qt heavy cream
1 (1/4-ounce) packet granulated gelatin
1/2 C confectioners’ sugar
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| INGREDIENTS: CHOCOLATE SPONGE CAKE |
3/4 C cake flour
4 T cornstarch
4 T cocoa powder
8 large eggs
1 C granulated sugar
1 T vanilla extract
zest of 1 lemon
4 T unsalted butter, melted and cooled
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| INGREDIENTS: ASSEMBLY |
About 3/4 C Kirschwasser
1 C heavy cream, whipped to soft peaks
with 2 tablespoons confectioners’ sugar
as needed semisweet chocolate curls (see Chef’s Note)
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| METHOD |
• To make the cherry filling, begin at least one day before assembling and
serving the cake. Stir together the cherries and Kirschwasser in a medium
bowl. Add the cinnamon stick and vanilla bean, cover, and set aside at
room temperature or in the refrigerator to macerate for 24 hours.
• The next day, strain the macerating liquid into a small saucepan and
reserve the cherries. Bring the liquid to a boil over medium heat, reduce
the heat to medium low, and maintain at a simmer. Stir together the cornstarch
and cold water in a small bowl and drizzle into the simmering liquid,
stirring constantly until thickened. Remove the cherry filling from the
heat and set aside to cool.
• Preheat the oven to 375°F. and butter and flour two 8-inch cake pans.
• To make the cake, sift together the flour, cornstarch, and cocoa powder
three times into a large bowl and set aside momentarily.
• Prepare a double boiler and maintain at a simmer. Whisk together the
eggs, sugar, vanilla, and lemon zest in a large bowl until just combined.
Pour the egg mixture into the top of the double boiler and heat to 200°F,
whisking constantly. Transfer the whipped eggs to the bowl of an electric
mixer fitted with the whisk attachment, and whip on medium-high speed
until light yellow in color and tripled in volume.
• Using a spatula, gently and gradually fold the sifted flour into the
whipped eggs. When nearly all of the flour has been incorporated into the
eggs, fold in the melted butter, adding it in a slow, steady stream. Do not
overmix the batter, or the cakes will be too firm and dense.
• Divide the cake batter between the two prepared pans, and bake for 30
to 35 minutes, until a toothpick inserted in the centers comes out clean.
• To make the cherry cream, pour the Kirschwasser and 1/4 cup of the
cream into a small bowl, sprinkle the gelatin overtop, and set aside until
the gelatin is soaked (bloomed), about 3 minutes. Melt the bloomed gelatin
by setting the bowl in a larger bowl of warm water no warmer than
86°F., and stirring until the gelatin is melted and dissolved.
• Pour the remaining 3 3/4 cups of cream into the bowl of an electric mixer
fitted with the whisk attachment and begin whipping on medium speed.
Gradually incorporate the confectioners’ sugar, and continue whipping to
form soft peaks. Add the gelatin mixture, raise the mixing speed to high,
and continue whipping to stiff peaks. (Watch the cream carefully, as overwhipping
will turn it to butter very quickly.)
• To assemble the cake, slice each cake round horizontally into thirds. Set
one of the rounds on a cake plate, drizzle with Kirschwasser, and spread a
thin layer of cherry cream over the surface. Spread a heaping tablespoon
of thickened cherry filling over the cream, spreading it thinly, and arrange
some macerated cherries on top. Continue assembling the cake in this
manner, leaving the top layer plain. Frost the cake with whipped cream,
being especially generous on the top. Fit a pastry bag with a star tip if
desired, fill with some of the whipped cream, and pipe rosettes around
the edges of the cake. Carefully press chocolate curls into the sides of the
cake, and refrigerate for 1 to 2 hours before serving.
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| CHEF’S NOTE |
| • To make successful chocolate curls, bring a block of chocolate to room
temperature and, using a vegetable peeler, slowly move the peeler across
one of the flat sides of the chocolate. Keep the curls in the refrigerator so
they remain firm until you are ready to use them. |
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