BLACK FOREST CAKE I
This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.
Provided by Linda Greer
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
- In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
- Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
- Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
- Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
- With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g
BLACK FOREST CAKE
Some historians trace this famous cherry-chocolate cake (called Schwarzwälder Kirschtorte in German) back to the 16th century, but it was most likely named and popularized by German baker Josef Keller in 1915 Germans take their world-famous dessert seriously: The cake was granted protected status by the European Commission in 2013, meaning that for a dessert to be sold as a Black Forest Cake, it must contain Black Forest kirsch, a brandy made from local cherries.
Provided by Food Network Kitchen
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottoms and sides of the pans with cocoa powder, tapping out the excess.
- Put the eggs (in their shells) in a medium bowl and cover with hot tap water; let stand 5 minutes (warming the eggs will help them whip better). Sift the cocoa powder, cake flour and salt into a medium bowl, then whisk in the almond flour; set aside.
- Remove the eggs from the water and crack into a large bowl. Add the granulated sugar and beat with a mixer on low speed to combine. Increase the speed to medium high and beat until pale, fluffy and thick, about 10 minutes. The mixture should fall off the beaters in a ribbon when lifted.
- Sprinkle one-third of the flour mixture over the egg mixture and gently fold with a whisk until combined. Repeat with the remaining flour mixture in two batches, adding the vanilla with the final addition. Divide the batter evenly between the prepared pans. Bake until the cakes pull away from the sides of the pans and a toothpick inserted into the centers comes out clean, about 25 minutes. Immediately run a small offset spatula around the edges to loosen. Let the cakes cool 5 minutes in the pans, then remove to a rack, parchment-side down, and let cool completely.
- Meanwhile, make the whipped cream: Whisk the confectioners' sugar and cornstarch in a small saucepan (the cornstarch will help stabilize the whipped cream). Slowly add 3/4 cup heavy cream, whisking, until a paste forms. Bring to a boil over high heat, stirring, until thick and bubbling, about 1 minute. Transfer to a bowl, place a piece of plastic wrap directly onto the surface and refrigerate until completely cooled, about 30 minutes.
- Meanwhile, make the filling: Bring the cherries, cherry syrup, kirsch and granulated sugar to a simmer in a small saucepan, stirring, until the sugar dissolves, 1 to 2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate 30 minutes.
- Finish the whipped cream: Beat the remaining 2 1/4 cups cold heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 1 minute. With the mixer running, add the cooked cream mixture and beat until stiff peaks form, 1 to 2 minutes.
- Drain the cherries and reserve the syrup. Discard the parchment from the cakes. Trim a thin layer off the top of each cake with a long serrated knife. Put one cake cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread about 1 cup whipped cream over the top in a thin layer, then top with all but 1/4 cup cherries. Spread 1 cup whipped cream over the cherries in a thin layer. Top with the remaining cake and brush with the remaining syrup. Spread 1 1/2 cups whipped cream over the top and sides of the cake in a thin layer (some crumbs are OK). Refrigerate 30 minutes.
- Spread the remaining whipped cream over the top and sides of the cake. Refrigerate 30 minutes. Sprinkle the shaved chocolate around the top of the cake and press into the sides; top with the reserved cherries. Refrigerate overnight; the cake will soak up the syrup.
BLACK FOREST SUNDAES
"This dessert makes a sweet ending, and best of all, they take just five minutes to prepare! "My husband and grandchildren just love them," says Ruth Lee from Troy, Ontario.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling. Garnish with whipped cream and walnuts. Freeze until serving.
Nutrition Facts :
BLACK FOREST SUNDAES
Make and share this Black Forest Sundaes recipe from Food.com.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Divide cookie crumbs among four dessert dishes; top each with ice cream and pie filling.
- Garnish with whipped cream and walnuts.
- Freeze until serving.
Nutrition Facts : Calories 243.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 15.8, Sodium 55.6, Carbohydrate 50.2, Fiber 1.1, Sugar 7.6, Protein 1.8
BLACK FOREST SUNDAE CAKE
My mother used to make Chocolate Cherry Cake when I was growing up. It was so good and I carried on the tradition with my own family. Over the years, I started adding a little fudge, topped it with my own fluffy frosting & maraschino cherries. We renamed it as it looks more like a sundae than a cake. Very decedant, and oh so...
Provided by melissa harris
Categories Cakes
Number Of Ingredients 9
Steps:
- 1. Mix chocolate cake mix as directed on the box. Set aside. Grease 9 x 13" cake pan. Spread cherry pie filling onto bottom of pan.
- 2. Pour prepared cake mix over the cherries. Bake as directed. In the meantime, pour sweetened milk and hot fudge sauce into small sauce pan. Cook over medium heat stirring constantly until well blended. Remove from heat and allow to cool.
- 3. When cake is done and competely cooled; using the end of a wooden spoon poke holes randomly through cake. Do not go through to the bottom. Just about half deep. Spread chocolate sauce over cake and into the holes. Cover and refrigerate 1 hour.
- 4. Meanwhile, beat softened cream cheese, powdered sugar, and vanilla until fluffy. Fold in coolwhip until well blended. Frost cake with cream cheese mixture. Cut and garnish each square peice with a Maraschino cherry.
- 5. Keep cake refrigerated. It very sweet, gooey and good!
BLACK FOREST SUNDAE
This is from the Cherry Marketing Institute. The picture shows this molded in a star-shape and looks very inviting. The cooking time is the chill time.
Provided by lazyme
Categories Dessert
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Line a 5-cup gelatin mold or bowl with aluminum foil.
- Arrange 12 whole cherries on the bottom of the foil.
- Chop remaining cherries; fold into softened ice cream.
- Spoon half of the ice cream mixture into bottom of mold.
- Spoon fudge topping over ice cream; spread remaining ice cream over the fudge topping.
- Sprinkle cookie crumbs over top of ice cream; press lightly.
- Freeze 4 to 6 hours or until firm.
- Carefully pull foil out of mold and unmold with cookie crumbs on bottom on a chilled plate.
Nutrition Facts : Calories 327.9, Fat 12.1, SaturatedFat 6.1, Cholesterol 32.1, Sodium 185.1, Carbohydrate 52.8, Fiber 2.5, Sugar 40.4, Protein 4.1
BLACK FOREST SUNDAES WITH BROWNIES
Based on the seventies cake classic that is Black Forest gâteau - this cherry, ice cream and brownie desert is heavenly. Don't cheat - make your own brownies too
Provided by Emma Lewis
Time 30m
Number Of Ingredients 17
Steps:
- For the ice cream, pour the cream into a pan and bring to the boil. Beat together the sugar, egg yolks and vanilla. Pour over 2 tbsp of the cream and whisk into the egg mixture. Pour the egg mixture into the pan with the cream, lower the heat, then cook for a few mins, stirring continuously with a wooden spoon, until the custard coats the back of the spoon.
- Melt the chocolate in the microwave on High for 1 min, then stir into the bowl of custard. When the custard has cooled, churn in an ice-cream maker according to manufacturers' instructions.
- To make the sauce, drain the cherries, reserving the liquid, then set aside. Place the liquid in a pan with the kirsch or brandy and simmer for 5 mins, or until syrupy. Return the cherries to the pan to heat through.
- To assemble the sundaes, whip the cream with the icing sugar until soft peaks form. Cut the brownies into bite-size pieces, then place a handful at the bottom of 4 glasses. Scoop the ice cream on top, then drizzle with the cherries and sauce. Dollop with whipped cream and scatter with grated chocolate.
- FOR THE BROWNIES: Heat oven to 180C/fan 160C/gas 4, then grease and line a 20cm square brownie tin. Heat the butter and dark chocolate in a pan until melted. Stir through dark brown sugar and granulated sugar. Leave to cool for 5 mins, then mix through the eggs. Stir in the almonds and flour. Pour into the tin, then bake for 30-35 mins until just cooked through. (Makes 16)
Nutrition Facts : Calories 899 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 74.4 grams carbohydrates, Sugar 71 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.21 milligram of sodium
More about "black forest sundae cake recipes"
BLACK FOREST SUNDAES RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (28)Category DessertServings 4Total Time 20 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Halve the pitted cherries, place in a bowl with 2 tablespoons of the brandy and leave to macerate for at least 30 minutes.
- Toast the hazelnuts in the oven for 8-10 minutes until golden brown. Leave to cool, then roughly chop
- For the chocolate sauce, place the dark chocolate, double cream, golden syrup, remaining tablespoon of brandy and a pinch of salt in a small saucepan. Stir over a low heat just until melted and smooth, then allow to cool to room temperature. Roughly break up the brownie bites into chunky pieces.
- To assemble, take 4 glass tumblers or jam jars and layer up the brownie bites, scoops of ice cream, macerated cherries, chocolate sauce, hazelnuts and white chocolate chips. Finish with a final scattering of hazelnuts and white chocolate chips.
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