Thursday, February 14, 2013

Schwarzwälder Kirschtorte - Black Forest Cherry Liquor Cake



A little kick, a little caffeine, loads of chocolate, loads of sweetness, last but not least, one true love.... 
Wish you all a very Happy Valentine's Day!!! May all of you be blessed with true love.... :)

"All you need is love. But a little chocolate now and then doesn't hurt. "






Ingredients: 

1. Cherries - 1/2 lbs (pitted and chopped) and some for decoration
2. Kirschwässer (Cherry liquor) - 3 tbsp (to soak the cherries) and 3 tbsp (for the syrup)
3. Coffee - 1/4 cup 
4. Cake flour - 3/4 cup (sifted)
5. Dutch processed cocoa - 1/4 cup (sifted)
6. Eggs - 6 (at room temperature, whites and yolks separated in 2 big bowls)
7. Powdered sugar - 3/4 cup to mix with the egg yolks, 1/4 cup for egg whites
8. Granulated sugar - 3 tbsp for the syrup, 3 tbsp for the cherries
9. Salt - A pinch 
10. Baking powder - 1 tsp
11. Vanilla Extract - 1 tsp
12. Cream of tartar - 1 tsp

Preparation: 

For the Sugar syrup: 

1. Melt 3 tbsps sugar in 1/4 cup water and 3 tbsp Kirschwässer and keep aside. 

Soaking the Cherries: 

1. Soak the pitted and chopped cherries in sugar and Kirschwässer over night or for 3-4 hours. 

For the Cake: 

1. Pre-heat the oven to 350 F. Grease a 9 - inch round cake pan, sprinkle a little flour - cocoa mix and keep aside. 
2. Sift the baking powder, flour, cocoa and salt and keep aside. 
3. Add the 3/4 cup of sugar to the egg yolks along with vanilla extract. Beat starting on low and then slowly raising up to medium-high until thick ribbons are formed. Keep aside. 
4. Add the cream of tartar to the egg whites ( add the remaining 1/4 cup sugar gradually) and beat them until stiff peaks are formed. 
5. Sift the flour- cake mixture again and gently fold into the beaten egg yolks. 
6. Fold in the egg whites into this by parts. 
7. Transfer to the cake pan and bake immediately for 25-30 min. A toothpick or fork inserted into the middle of the cake should come out clean.  
8. Allow the cake to cool completely. This should take about an hour. 
9. Cut the cake into 2 equal halves horizontally using a serrated knife or a very sharp knife. 
11. Pour the sugar syrup and coffee using a spoon over the cake. This would give the cake a dark color and keep the cake moist. Keep aside for a while. 


Whip cream frosting: 

1. Heavy whip cream - 2 cups
2. Powdered sugar - 1/2 cup
3. Left over syrup from the soaked cherries - 2 tbsp

Preparation: 

1. Make sure the whip cream and the blades and the bowl (a large steel bowl would be ideal) are chilled for at least 30 mins before beating. 
2. Add the whip cream, sugar, vanilla extract and the syrup into a large bowl and beat until thick ribbons are formed. 

Cake layering: 

1. Add a big scoop of whip cream on the first layer of cake. 
2. Spread the soaked cherries on top of it in one layer. 
3. Place the second layer of the cake on top. 
4. Cover the cake with the whip cream frosting. 
5. Decorate with cherries and chocolate shavings. 
6. Chill for 3-4 hours before serving. 

Enjoy! :D 




6 comments:

  1. All you need is love and a little bit chocolate doesen´t hurt! I go for that one. Great pictures. Thanks for sharing:-)

    ReplyDelete
    Replies
    1. Thank you Sabrina Sue! I just visited your website. It's wonderful! Love the pictures!!!

      Delete
  2. LOVE THIS LOOKS ..SOOOO TEMPTING...WHEN WILL U MAKE THIS FOR ME :-)

    ReplyDelete
  3. How much cream of tartar do we add? I don't see an amount! Thanks!

    ReplyDelete
    Replies
    1. Hi Becky! Sorry about that! I have added the amount to the recipe. Thank you for visiting!

      Delete

 
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