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Black Forest Cake


Black Forest Cake "Schwarzwaelderkirschtorte" is perhaps the cake that I made and remade several times in my life ... I would describe it as "my classic for the big events." Indeed

However, every opportunity is good for me if they ask, say that Christmas without this cake in my house would not be the same, we can also swear that the various family members to turn us off over the candles ...

:-) This time I've redone to bring it to our farewell dinner with some friends for Christmas, the same of which I spoke here .

The recipe then I fell to the bean to complete participation in the Christmas Caffarel which I had already mentioned in previous post theme, since we're talking at length about Christmas and chocolate (in Caffarel this case). Indeed
for decoration col cioccolato, ho sciolto assieme e ritemperato le tavolette di cioccolato extra-fondente a diversa percentuale che mi hanno mandato ed ottenuto un cioccolato con una gradazione di cacao intermedia.

Già dal nome si intuisce che la ricetta ha indubbie origini tedesche, mi è capitato spesso però di notarla anche in taluni ricettari regionali del trentino, che (come molte regioni di confine) per ragioni storiche, ha un identità fortemente trans-nazionale.

La ricetta originale prevederebbe l'utilizzo di ciliegie fresche da cuocere successivamente, in realtà poi una ricetta che mette assieme le ciliegie che si raccolgono intorno a Giugno con il cioccolato che si lavora in inverno a me sembra un po' paradossale e così, as recommended in many cookbooks, I used cherries in syrup.

The cake looks like this: 3 layers of pasta GENOISE almonds soaked in a wet Kirsch, alternating with as many layers of sweetened whipped cream mixed with cherries in syrup.

The decoration is done with chips and chocolate cigars thus suggest that somehow the color and appearance, the bark of trees that in contrast to the whiteness of the cream vaguely reminiscent of a snowy forest. There also would be well

few leaves of chocolate, but I did not have a "healthy" to achieve them.

Introducing characters and performers:


Ingredients for 8 servings
For the pastry flour


80 g Cocoa powder 30 grams ground almonds 50 g


Eggs 4 Sugar 125 g butter 40 g

Baking powder 1 / 2 teaspoon

For the filling 500 ml Fresh cream

Sugar 2 tablespoons icing
cherries in syrup (drained) 200 gr

For wet

Sugar 60 g Water 125 ml 100 ml
Kirsch

To decorate
extra-dark chocolate Caffarel 60-70% 200 gr



Fit Procedure to froth the egg yolks with the sugar, slowly add flour, almonds and cocoa sifted together.

Combine melted butter, cold and finally the yeast. The compound

will be pretty hard, slowly add the egg whites whip very hard, using a silicone spatula without turning but do not cut apart.

Once incorporated all put the dough in a pan with removable ring of 22 cm in diameter greased and floured baking in the oven at 170 degrees for 40 'or so.

Remove from the mold and let cool on a wire rack.

Cut the cake into 3 discs of the same height, I used the bow with wire and I have come layers of 1 cm in height.

Prepare the syrup to the syrup by boiling sugar and water for 5 ', then let cool and add the kirsch. Whip cream

very cold with icing sugar, cut in half the cherries may be leaving some aside for the whole decoration.

Assembly: Take a disc of dough, place on serving platter and using a brush, soak with 1 / 3 of the wet.


Straight With a spatula spread 1 / 3 of whipped cream on the hard wet and evenly distribute half of the cherries sinking into the cream.

Cover with second pastry disk sprinkle with 1 / 3 of the wet, cover again with cream (1 / 3) and cherries (the second half)


Cover with the last disk of dough, sprinkle with the syrup remaining


spread the cake with the remaining cream and spread evenly layer above and on the outer perimeter.


decoration: line the perimeter with chocolate chips and the center of the cake with a few other chips, some chocolate and cigar whole cherries aside.


Keep in refrigerator at least an hour before serving.

Note: To find the elements of decoration I made like this: I have spread the tempered chocolate in an even layer about 2 mm and I left a few minutes to thicken. Then I got the spatula triangular of chocolate cigars as described in the bottom of this post .
For chips I used a pastry rings instead of 5 cm in diameter and at times I crawled slowly on chocolate is not yet completely cured, always with the right inclination to curl the chocolate.

Unfortunately I have the photo of the slice, first because I had dinner with friends where I forgot to bring your camera, because in the second round of 5 'from the cut has not been even a single bit of chocolate ... :-P

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A brief reference / guide the course of chocolate I held on Sunday.

Again the right ingredients were all there and everything went more or less smooth ... apart from a wasp that has suddenly decided that I was bitten on the neck ... and thank goodness it is almost winter!
Still I am very grateful to Raffaella be promptly intervened with ammonia ... This

instead the battlefield at the height of operations ...


this time I also had the fortune to know and work with wonderful people that I'm going to thank one by one (in alphabetical order):

- Carlo: a sympathetic one, although he does not go crazy for sweets , was booked for weeks and I was not able by a hair to fit it in the previous course participants ... Thanks for your patience!

- Carolina: a warm, sunny lady bell ... think, came specially from Salerno to follow my progress! To you be the primacy of the longest distance traveled to participate in my course! ;-))) ... And of course a big thank you!

- Elena, a girl with a passion and curiosity about food and cooking that has made her job. Thank you dear and I hope there will soon be other opportunities to collaborate ... ;-)

- Federica: Well you are right, the author of the blog notes of chocolate and accompanied by her boyfriend who lived during the wait and the same with a thrill and an incredible enthusiasm! Read here
the beautiful story of the course as she has lived.
Thank you so much for everything darling!

- Gaia (it's almost a rule that each my course there must be one that is so called ahahahaha) : my partner in the course of Hadrian's bread and Paoletti, not seen that for the time riincontrare mess with ... but this time with chocolate!
Thank you for your participation!

Last but not least a special thanks to Raffaella home to my classes always at home with a smile and a very warm welcome.


I embrace you tight e. .. see you soon!

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Last but not least, I want to tell the contest Saretta an appetite for reading my dear and esteemed friend.

The theme is the "finger-food" sweet or salty, the deadline is January 31, 2011 and at the end the winners will be a 4! (+4 Reserve) and can participate who has a blog.

What I like about this contest is that you must develop an original recipe and what and how you have carte blanche in short, a clear invitation to apply with creativity!

But you're still here?! Click on the image and go directly read from her!