how do you prepare black forest cake ?

Question

give me instructions

Answer 1

For The Cake:
6 ounces bittersweet chocolate, cut into bits
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter
1 teaspoon vanilla extract
l/3 cup water
6 large eggs, at room temperature
1 cup granulated sugar
1 cup cake flour
1/2 teaspoon salt

For The Filling:
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup granulated sugar
5 teaspoons cornstarch
2 tablespoons Kirsch (cherry liqueur or brandy)

For The Syrup:
1/2 cup granulated sugar
1/2 water
l/4 cup Kirsch (cherry liqueur or brandy)

For The Chocolate Whipped Cream Topping:
l envelope of unflavored gelatin
3 tablespoons Kirsch (cherry liqueur or brandy)
3 cups well-chilled heavy cream
3/4 cup unsweetened cocoa powder
1/3 cup sifted confectioners' sugar
l teaspoon vanilla extract

For Garnish:
1-1/2 cups chocolate shavings or chocolate curls
Glaceed or Maraschino cherries

Instructions:
To Make the Cake:
Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.

To Make the Filling:
In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.

To Make the Syrup:
In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool.

To Make the Whipped Cream Topping:
In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa, and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Assembling the Cake:
Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top and bottom edge of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Store cake in refrigerator.

Answer 2

INGREDIENTS
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk

1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Answer 3

It is basically a chocolate cake with cherries on top, and in the middle, then chocolate frosting on the sides.

Some people add a layer of whipped cream under the cherry part.

Answer 4

for a quick and easy ....

1 pkt chocolate cake mix, follow instructions. When cake is cool, cut in half, spread whipped cream and scatter cherries (canned), place the top cake layer, and cover entire cake with whipped cream, and decorate with a few cherries on top. YUM, simple and did I mention YUM.

Answer 5

INGREDIENTS:
1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish
PREPARATION:
Drain cherry pie filling in a colander to remove most of the thickened juices.
Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers


Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

yum yum hope this helps i wish i had some now mmmm

Answer 6

Try the following
A Return to the Black Forest
8 oz (225 g) dark chocolate (75 per cent cocoa solids)
2 large eggs, separated
1 x 1½ lb (680 g) jar pitted morello cherries
2 tablespoons cherry brandy
8 fl oz (225 ml) double cream

For the base:
6 large eggs, separated
5 oz (150 g) caster sugar
2 oz (50 g) cocoa powder, sifted
For the topping:
3½ oz (100 g) dark chocolate (75 per cent cocoa solids)
1 level tablespoon morello cherry jam
a little cocoa powder

Pre-heat the oven to gas mark 4, 350°F (180°C).

You can make the chocolate filling well ahead of time. To do this, break the pieces of chocolate into a basin and add 2 tablespoons of water. Now place the basin over a saucepan of barely simmering water, making quite sure the basin isn't actually touching the water. Then remove the pan from the heat and wait for the chocolate to melt before beating it with a wooden spoon until smooth.

Next beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. As soon as the mixture has cooled, whisk the egg whites to the soft-peak stage then gently cut and fold them into the chocolate mixture. Cover the bowl with clingfilm and leave it in the fridge until you're ready to use it, but for a minimum of an hour.

Drain the cherries in a sieve, discard the syrup, then place them in a shallow dish, spoon over the cherry brandy and leave aside till needed.

To make the base: first place the 6 egg yolks in a bowl and whisk them with an electric hand whisk until they begin to thicken. Then add the caster sugar and continue to whisk, but be careful not to overdo this, as it can eventually become too thick – stop when it falls off the whisk in ribbons. Now fold in the sifted cocoa powder. Then, using a spanking clean bowl and carefully washed and dried beaters, whisk the egg whites to the soft-peak stage. Then take 1 large spoonful, fold it into the chocolatey mixture to slacken it, and gently cut and fold in the rest of the egg whites.

Now pour the mixture into the prepared tin and bake the cake on the middle shelf of the oven for about 20 minutes or until it's springy in the centre. It will look very puffy, but a little finger gently pressed into the centre should reveal that it is cooked. It's important not to overcook it, otherwise it will be difficult to roll.

Remove it from the oven and don't panic as it sinks down, because this is quite normal. Leave it until it's absolutely cold, then turn it out on a sheet of greaseproof paper, which has been lightly dusted with sieved cocoa powder. Then carefully peel away the silicone paper.

Drain the cherries again in a sieve placed over a bowl to catch the cherry brandy liqueur and sprinkle all but 1 tablespoon of the liqueur all over the base. Next remove the chocolate filling from the fridge and, using a small palette knife, spread it carefully and evenly all over the surface of the base. Next whip the double cream softly, and spread this all over the chocolate filling, leaving a good 1 inch (2.5 cm) border all round to allow for it spreading, then lightly press the cherries into the cream.

Rolling this cake up is going to be a lot easier than you think. All you do is take hold of one edge of the greaseproof paper beneath it, lift it and, as you lift, the cake will begin to come up. Just gently roll it over, pulling the paper away as it rolls. If the cake itself cracks as you roll it, this is not a problem – it's all going to get covered in chocolate anyway!

Now to make the chocolate curls for the topping – don't worry, it's much easier than it sounds – all you do is melt the chocolate as before, taking great care not to overheat it, then pour it on to an upturned plate 6 inches (15 cm) in diameter. Then place in the fridge for about 45 minutes until it's set. The chocolate should be firm when you touch it. If it's too soft it won't make nice curls.

To make the curls use a cheese slicer, or a very sharp knife will do if you hold the blade with both hands. Start at one end and just pull the slicer or knife along the surface of the chocolate towards you until curls form. As you make the curls, place them in a plastic container, as they're much easier to handle later on if they're well chilled. Put the container in the fridge.

Now you can decorate the cake: spoon the cherry jam into a small saucepan, add the reserved tablespoon of liqueur from the cherries, warm it gently and then brush it all over the surface. Place the chocolate curls all over that. Finally, sift over a little cocoa powder to dust the surface lightly.

Answer 7

i still dont know