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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!

Do You Want Somebody To Love Mp3

Pandora (peeled)


Continuing the trend of increased from Christmas celebration, this time I have tried a recipe to me quite complex, or pandoro peeled.

The main difficulty of this yeast is to give the necessary rounds of carefully peeling the execution of which I still have much to learn ...

However despite the technical implementation imperfect I was very pleased with the result :-)

Taking cues are here and there by the inevitable Adriano, Roberto from and not least from the book "Bread and sweet stuff," the legendary Similar sisters I tried to jot down a recipe of my pandoro peeled.

The Pandora is a leavened exceptionally good and reproducible effect and satisfaction at home as long as you choose quality ingredients, in this case just butter, fresh eggs and a hint of vanilla and not of genuine synthesis.

In fact, if you use poor ingredients, the result can only be poor and at that point might as well buy one at the supermarket so you also save the time and effort ... !

theory tradition it would be prepared with natural yeast, but for those like me who eschew laziness that approach, the yeast is a solution rather than honorable.

The other thing required for this yeast is the star in a special mold that I recommend you get strictly metal.

Attending shops home I heard frequently tell the sad tales of silicone molds for pandoro "belly flop" to the last rise and then need to be contained in one of panettone to remedy (for those who have both !)...

The only foresight to follow the mold with metal, because of the numerous folds of the sheets is to finish to dry in oven at 60-70 ° warmth, advice should promptly bestow the same seller at the time of purchase and which applies to all metal cake molds to prevent the unwanted oxidation.



Ingredients Flour 450 gr (350 gr flour Manitoba + 100 00)

Water 75 gr yeast 15 gr sugar 150 gr

2 whole eggs + 4 egg yolks 220 gr

Butter Salt 6 oz Honey spoon
( recommend a type acacia honey or orange)
vanilla extract


procedure
20 hours of the day prior to the mix: prepare the chariot fat: 2 grams

Dissolve yeast in 45 g of water, mescolarla a 100 gr di farina manitoba impastando brevemente fino ad ottenere un panetto al quale incorporerete sempre impastando 30 gr di burro.

Ore 7 del giorno successivo: preparare un lievitino sciogliendo i 13 gr residui di lievito in 30 gr di acqua col miele anch'esso disciolto.

Mescolarci con una frusta 30 gr di farina ed un tuorlo d'uovo fino ad ottener una pastella fluida da lasciar riposare un ora al caldo.

Ore 8: impastamento.

Mescolare biga e lievitino con 50 gr di farina.

Successivamente aggiungere gli altri ingredienti seguendo uno schema abbastanza classico: aggiungere un uovo leggermente battuto con 40 gr di zucchero.

Quando è incorporato aggiungere 50 gr presi from all of the remaining two flours together and stir and stir in sifted.

Repeat the above pattern with the second egg and its ingredients.

Then add one egg yolk with 20 grams of sugar, stir well and then add 30 grams of flour and tie.

Repeat the pattern with the other two yolks.

Finally incorporate the salt and 80 grams of flour.

reversing string if necessary and then add each time bringing in rope butter into pieces and then the vanilla extract.

Place in a large buttered bowl, cover and let rise in warm place (28-30 degrees) until doubled (about 3h)

In the meantime, take the remaining 160 grams of butter and prepare for the stripping.

Put it between two sheets of plastic wrap and taps with small rolling pin to soften it and then flatten it into a strip of roughly 20x15 high about 2-3 mm.


then keep in the fridge at the top until use.

Peeling: Invert the dough to deflate the dough on a work surface well and gently flatten with a rolling pin in the shape of a rectangle about 28x18. Put the butter

sull'impasto stretched so that it covers the 2 / 3,


then fold the side flaps in the middle: the first free and then the one with butter.



Appiattire col mattarello avendo cura che il burro non fuoriesca da nessuna parte e piegare di nuovo i lembi laterali al centro.

Avvolgere di pellicola e porre in frigo a riposare per 40' circa.

Riprendere l'impasto e dare altri due "giri" come quello sopra intervallati sempre da 40' di riposo in frigo.

Al termine del terzo giro avvolgere l'impasto a palla con la chiusura sotto senza serrare troppo e mettere accuratamente nello stampo da pandoro imburrato.




Mettere a lievitare al riparo da correnti d'aria a 26° e non di più per evitare lo scioglimento del burro della sfogliatura. Far
exceed the level of the mixture of two fingers around the edge.

Note: To get to this point has put us 8-9 hours


Bake at 160 ° for about 40-50 'and still do the toothpick test, which must be perfectly dry.

Note: My real black beast with this yeast is always cooking and having to cook in an oven "horizontal" yeast that develops only in a "vertical" does not help!
still recall my first pandoro a year ago that once appeared unexpectedly cut a hole in it and a pile of uncooked dough, I tend to keep him 10 'more rather than 10 'less ... perhaps the result tends to be a bit 'too dark, although covering the "puff" with aluminum after 10' from the beginning of cooking .

Cool one hour in the mold and unmold.

Allow to cool completely and serve sprinkled with powdered sugar.

closed in a bag keeps well for several days, you should still riintiepidirlo to withdraw at the time of consumption out the fragrance of butter.


Needless to say, one of the most pandori good that has ever passed through my house ... ;-)

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Updating your chocolate courses: end of January I will be in Rome!

City Clerk Queens Building

Christmas Caffarel


Today I devote my space to post information / advertising.

am happy to be contacted by Caffarel , Italian chocolate company in the history of quality, as a blogger to be part of their initiative Caffarel Christmas. "

Caffarel is one of the historic Italian brands of chocolate, do you think the invention of pasta Gianduia is due precisely to the intuition of the founders of Waldensian origin Isidore Caffarel and Michele Prochet, mixing chocolate with hazelnut paste.

The chocolate factory that was founded in Piemonte in Italy and one of the first was also an important reference point for the development that had chocolate all over Europe in the second half of 800.

The offer of our times of ancient origins of this company is aimed at professionals who use their shells to make their creations, directly to the consumer with a range of products ranging from chocolates, as well as tablets to gianduiotti Christmas parties and all products are widely scattered, for marketing choice, only in the best pastry shops.

sample products were delivered to me were contained in a glittering red tin box with decorations natalizi e consistevano in svariati soggetti natalizi di cioccolato al latte per addobbare l'albero, tavolette di cioccolato extra fondente ed un tubo di crema spalmabile.


Tra qualche giorno pubblicherò anche una ricetta, che parlerà di cioccolato e Natale, utilizzando parte dei suddetti prodotti, restate sintonizzati!!

La raccolta se volete è aperta anche a voi, se volete potete pubblicare una ricetta, nella pagina Caffarel su Facebook

Per il momento ho approfittato dei soggetti natalizi commestibili per integrare l'addobbo dell'albero di Natale che, caschi il mondo, a casa mia si fa l'8 Dicembre.


The little chef obviously could not resist, and once completed the work to which of course has contributed with enthusiasm, wanted to collect a tribute!


And so started the first little angel .... ,-DDD

nice weekend!