![]() With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed. ![]() ![]() unsalted butter, melted and cooled, leaving the white, milky solids behind. As soon as all the flour has been added to the eggs, stop the machine. Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl. vanilla extract at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. In the bowl of a stand mixer fitted with the whisk attachment, beat 6 large eggs, at room temperature, ¾ cup (148 g) superfine sugar, and 1 tsp. kosher salt onto a sheet of parchment paper and set aside. Sift ½ cup (60g) unbleached all-purpose flour, ¼ cup (21 g) Dutch-process cocoa powder, and ¼ tsp. Butter and flour a 10" cake pan that is 3" deep such as a springform mold. Place the rack in the center of the oven. ![]() This recipe was excerpted from ‘Souvenirs’ by Hubert Keller. If you’d prefer to make this cake without alcohol, choose sour cherries in 100% cherry juice and use the strained liquid instead of the liqueur and water in the cherry syrup. Outside of cherry season, he says you can use frozen cherries-or shop for jarred or canned sour cherries (look for Morello or Amarena cherries steer clear of candy red maraschino cherries). Keller uses kirsch two ways: to preserve the sour cherries that get sandwiched between the cake layers and in the syrup he uses to soak them. A good Black Forest cake should be very moist and have a distinct flavor of kirsch, a cherry liqueur native to Germany’s Black Forest region, so be sure to use a good-quality spirit. Its airy texture comes not from leavening agents, like baking soda or baking powder, but by whipping whole eggs with sugar and vanilla until voluminous before folding in the dry ingredients.Īs with many fancy desserts, says legendary pastry chef Hubert Keller, the assembly for this German cake is easy it just takes a lot of words to describe. Whatever its provenance, the perennial favorite is traditionally made with a chocolate sponge cake batter. Others say Josef Keller, a pastry chef in Bad Godesberg, penned the world’s first Black Forest cake recipe in 1915. Some corners of the internet claim the German dessert, also called Schwarzwälder Kirschtorte, has been around since at least the 16th century-an unlikely theory since chocolate wasn’t readily available in Germany until the early 1600s, and at the time was primarily used as a medicine. You can finish assembling the cake the next day.įor a speedier no-hassle dessert, you can always make a pancake cake with Nutella.As with most recipes steeped in history (and booze), there are a few Black Forest cake origin stories. And although making this cake will take you a lot of time, it will definitely be worth it! If you’re pressed for time, don’t cook the Black Forest in one go, but bake the base and make a chocolate cream ahead of time. Because the main thing in the Black Forest is to convey the magic combination of cherries, dark chocolate sponge cake and airy buttercream. If I were you, I wouldn’t get hung up on technicalities and just make a delicious cherry compote. But many cooks prepare it with rum or brandy, because tracking down authentic Kirschwasser can be quite a challenge. If you dare to skip this step the Germans will be very indignant, and will even refuse to call such a cake a true Black Forest. Kirschwasser, a cherry liqueur quite similar to brandy, is traditionally used in this German cake. But where exactly did it come from? That’s a bit of a mystery – Austria, Switzerland, and even some Italian regions proudly proclaim themselves the birthplace of this wonderful dessert. The recipe, much like the legendary Tiramisu, became a classic. Since its inception back in the early twentieth century, the Black Forest has become incredibly popular all over the world. Tender chocolate sponge cake soaked in a sugary syrup, layered with a tangy cherry compote and airy buttercream – just imagine the perfect combination of flavors. I’m talking about the Black Forest – an incredibly tasty cake from Germany. One look at this dessert is enough to fall in love with its chocolatey richness.
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