Black Forest Cake


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A different chocolate cake with a high layer of cream. Be sure to follow the recipe step.

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Preparation Time: 
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Makes 8 servings
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Ingredients

2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine

For The Decoration
grated chocolate
biscuit crumbs for decoration

For The Crust
2 tbsp melted butteror margarine
1 tsp sugar
2 tsp melted raspberry jam
6 to 8 marie biscuits

For The Cream
1 packet strong gelatine
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream

Method
For the cake

  1. Grease and dust a 175 mm. ( 7") diameter tin.
  2. Sieve the flour and cocoa together.
  3. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
  4. Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
  5. Pour the mixture into the prepared tin.
  6. Bake in a hot oven at 400°f for 10 minutes. Thereafter, reduce the temperature to 350°f and bake for a further 7 minutes.
  7. Cool tbe cake.
  8. Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
  9. Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
  10. Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.

For the crust

  1. Crush the biscuits. Add the sugar and melted butter.
  2. Apply the jam on the back of the cake.
  3. Press the biscuit mixture over the jam.

For the cream

  1. Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.
  2. Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
  3. Mix the gelatine solution and cream well.
  4. Beat the egg - whites stiffly.
  5. Mix the beaten egg - whites and vanilla essence.
  6. Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
  7. Set it in the freezer compartment of a refrigerator.
  8. When the cream sets, dip the mould in hot water for a few seconds.

How to proceed

  1. Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
  2. Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
  3. Store the cake in a refrigerator.
  4. Cut into slices and serve.
2 reviews received for Black Forest Cake
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodieJanuary 17, 2014

Wow, its a lot of effort for sure...but if you follow the recipe to the tee, you will be exhilarated with the results! My black forest cake turned out impressive for a forest time baker! Will definitely try again to better myself!

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Helpful reviews for this recipe
Reviewed January 17, 2014by shreya_the foodie

Wow, its a lot of effort for sure...but if you follow the recipe to the tee, you will be exhilarated with the results! My black forest cake turned out impressive for a forest time baker! Will definitely try again to better myself!

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Reviewed February 20, 2011by SUNITA JAIN

Please give it the correct name title of BLACK FOREST CAKE (Not BALCK Forest Cake)

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