![]() Grease and line two 23cm round cake tins.īreak the chocolate into a small pan over low heat, add the butter, milk and a pinch of salt. 40g dark chocolate (plus extra to shave on top).2-3 tsp of Kirsch de Cuisine Liquor (or cherry juice).185g unsalted butter, plus extra for greasing.Here is my adaptation of Jamie Oliver’s black forest cake recipe: ![]() Also, Jamie’s recipe listed “cherry pie filling” as one of the ingredients, but I replaced it with a few tablespoons of Morello Cherry Conserve. I didn’t use kirsch at all, but I later found a recipe that substitutes liquor with cherry juice, so that’s an idea if you want to keep your cake alcohol-free. In Jamie’s recipe there is an extra layer of chocolate ganache with roasted hazelnuts scattered over it, though they are not required in a traditional Black Forest cake. This cake is meant to have rich flavours and an alcohol punch, but it shouldn’t be too sweet. The traditional way of preparing a Black Forest Cake is to stack up two or three sponge cakes with layers of whipped cream and sweet black cherries (or sour cherries). What I love about Jamie Oliver’s recipe is the soft and rich chocolate sponge, so good that I will use the same recipe to make a simple chocolate cake in the future. The Black Forest Gâteau was exactly what I was looking for to create a beautiful cake that would stands out on a dessert table.Ī Black Forest Gâteau is a German layered cake (its original name is Schwarzwälder Kirschtorte) made with chocolate, rich cream, cherries and kirsch – a clear brandy traditionally made from double distillation of morello cherries. Do you remember the Hummingbird Cake I made for my birthday in January? It was just as beautiful as it was delicious to eat! A few weeks ago I was looking for summer cake ideas for my baking club ( Band of Bakers) for which I wanted to use cherries which are ripe and lovely at this time of the year. Chill for at least 20min until set before serving.Īssemble and decorate up to 1 day ahead loosely cover and chill.įor added wow, decorate your log with fresh cherries wrapped in silver leaf or dipped in white chocolate.When it comes to baking showstopper cakes I turn to Jamie Oliver’s Comfort Food cookbook. Slowly pour or spoon ganache over the sponge, spreading with a palette knife. Step 5 Transfer to a large platter and place the cut section on one side to look like a stump.Using a serrated knife, cut a short section diagonally from one end. With the help of the parchment, roll the sponge up again. Mix kirsch and jam and drizzle over the cream, then scatter over chopped cherries. Gently unroll sponge, then spread cream mixture over the top. Beat in melted cooled white chocolate until stiff. Step 4 Whisk cream until it just holds its shape.Cover loosely with clingfilm and set aside while you make the filling. Pour over chocolate, leave for 2min, then stir gently until melted. Heat cream and golden syrup in a small pan over medium heat until almost boiling. ![]() ![]() Step 3 To make the ganache, whizz chocolate in a food processor until fine (or finely chop by hand), then tip into a heatproof bowl.While warm, carefully roll up sponge from a long edge, using the parchment to help. Invert sponge on to the parchment and rack and gently peel away top lining parchment. ![]() Dust top with the extra cocoa and caster sugar, lay a piece of baking parchment on top, then place a wire rack over the top. Bake for 15min until sponge is firm to the touch. Scrape into prepared tin and level gently with a palette knife.
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