Black Forest Cake
by Tarla Dalal
Added to 263 cookbooks
This recipe has been viewed 184899 times
A different chocolate cake with a high layer of cream. Be sure to follow the recipe step.
- Grease and dust a 175 mm. ( 7") diameter tin.
- Sieve the flour and cocoa together.
- Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
- Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
- Pour the mixture into the prepared tin.
- 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.
- Cool tbe cake.
- Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
- 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.
- Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
- Crush the biscuits. Add the sugar and melted butter.
- Apply the jam on the back of the cake.
- Press the biscuit mixture over the jam.
- Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completly.
- Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
- Mix the gelatine solution and cream well.
- Beat the egg - whites stiffly.
- Mix the beaten egg - whites and vanilla essence.
- Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
- Set it in the freezer compartment of a refrigerator.
- When the cream sets, dip the mould in hot water for a few seconds.
- Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
- Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
- Store the cake in a refrigerator.
- Cut into slices and serve.
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