Cake "Black Forest"

Category: Confectionery
Black Forest cake

Ingredients

Butter 120 g
dark chocolate 400 gr.
water 100 ml.
eggs 8 pcs.
almond flour can be ground peeled almonds in a blender) 130 gr.
ground white crackers 3 tbsp. l.
cream 35% 600 ml.
powdered sugar 4 tbsp. l.
vanilla 1 gr.
cherry (in its own juice, keep the juice) 250 gr.
cognac or brandy 3 tbsp. l.
good quality cocoa 1 tbsp. l.
biscuit sugar 200 gr.

Cooking method

  • Very chocolate, very tender and very tasty! The recipe is mine, author's, although the idea is from a Japanese pastry chef, but the whole composition was changed by me, because the cakes were prepared based on our available products.
  • Biscuit:
  • Separate the whites from the yolks.
  • Place 200 g chocolate, 100 ml oil and water in a saucepan. and heat over low heat until all components are dissolved, stirring constantly.
  • Remove from heat to cool slightly and add yolks one by one, stirring well each time.
  • Black Forest cake
  • In a separate container, beat the whites with sugar and add them in two steps into the chocolate-yolk mass.
  • Black Forest cake
  • Gently add the rusks (ground) mixed with almond flour.
  • Black Forest cake
  • Spread the mixture evenly over the entire baking sheet lined with baking paper. Bake in an oven preheated to 180 degrees C until tender (dry torch)
  • Black Forest cake
  • Cool completely and cut into 2 cakes.
  • Syrup:
  • Mix cognac with 70 ml of cherry juice (which we have saved from cherries in our own juice).
  • Popsicle cream:
  • Whisk 600 ml cream with icing sugar. Set aside 200 gr. and place in the refrigerator.
  • Chocolate 200 gr. melt in a steam bath, cool and combine with whipped cream (400 gr)
  • Black Forest cake
  • Assembly:
  • Place the cake into a cooking frame. Soak well with syrup.
  • Black Forest cake
  • Cover evenly with chocolate popsicle cream. Top with cherries and lightly press it into the cream.
  • Black Forest cake
  • Cover with the second crust, soak in syrup and brush with defused cream (200 gr.)
  • Black Forest cake
  • Place in refrigerator and set well. Cut into 12 portions.
  • Black Forest cake
  • Cover with cocoa before serving, garnish with cherry and mint leaf.
  • Black Forest cake
  • Help yourself!
  • Black Forest cake

The dish is designed for

12

Cooking program:

oven

National cuisine

my recipes

Melanyushka
natapit, as always on top !!! It's amazingly beautiful and even delicious to read, I can imagine how wonderful it really is!
natapit
Melanyushka, thanks for the first comment and kind words!
Aprelevna
Natashik, how thick is the cream when it gets cold?
I'm in awe of submitting all your creations !! You are a big smart girl !!
Recipe bookmarked.
AlenaT
Natasha, as always on top!
Very appetizing)))
celfh
Oh, fuck it!
It seems to me that you don't even need to chew this cake, everything melts in your mouth
Arka
🔗
Shoot me somebody !!!!!!!!!!!!!!!!!!!
🔗
chapic
Quote: Arka

🔗
Shoot me somebody !!!!!!!!!!!!!!!!!!!
🔗
youdysh youdysh Black Forest cake
chapic
but I'm wondering. do you even try what you are doing? or is it not for the family?
natapit
Quote: Aprelevna

Natashik, how thick is the cream when it gets cold?
I'm in awe of submitting all your creations !! You are a big smart girl !!
Recipe bookmarked.
Thank you so much!
The cream, when solidified, is quite dense! cake, it is better to get it before serving 30 minutes.

Quote: AlenaT

Natasha, as always on top!
Very appetizing)))

Thank you, I am pleased!

natapit
Quote: celfh

Oh, fuck it!
It seems to me that you don't even need to chew this cake, everything melts in your mouth
Quite right, Tanya, it melts and delivers heavenly pleasure! Thank you!
Quote: Arka

🔗
Shoot me somebody !!!!!!!!!!!!!!!!!!!
🔗

What are you, Arochka, live my dear, we will be bad without you!
Quote: chapic

but I'm wondering. do you even try what you are doing? or is it not for the family?

I always try everything, otherwise how can I describe the taste sensations !? I cook for my family and friends, it's a pity that there is not enough time for everything! I baked these cakes for my girlfriend, everyone really liked it!

chapic
class and what is your personal favorite dessert? or well, at least three favorites
natapit
Thank you!
Olesya425
My God, Natalia! I have not forgotten the last "Tropican", but you are a new masterpiece! How can one resist such a temptation? I will spend the weekend in the kitchen again, and I wanted to tidy up the garden before winter, although now the days are short, the nights are long: you can catch both in the garden and in the kitchen. Beauty and deliciousness! I will try. My husband, after all my kitchen masterpieces from a bread machine in a restaurant, cannot order a cake: it is tastier at home. And pastry shops are now by: Olesya will bake more delicious. Thank you for the masterpiece yummy!
chapic
oo tropicanka was long ago. there after the tropicana a lot of new things are already there
Olesya425
I prepared for the Tropicana for a week: first I made mango jam, then I made the cream, and only at the close of the curtain did the baskets themselves. I come home from work at 8-9 pm, so I cook only on weekends, so I don't have time to notice everything.
tatulja12
Natashathat no cake or cake is a work of art! What an appetizing slice, juicy, bright and delicious!
Aprelevna
Quote: natapit

The cream, when solidified, is quite dense! cake, it is better to get it before serving 30 minutes.
yeah, yeah ... I'm rubbing my handles enough, so it will be possible to cover with mastic
natapit
Quote: Olesya425

I prepared for the Tropicana for a week: first I made mango jam, then I made the cream, and only at the close of the curtain did the baskets themselves. I come home from work at 8-9 pm, so I cook only on weekends, so I don't have time to notice everything.

I work from 6.30 to 15.00, get up at 5.30. I come home, have a little rest and to open-hearth! mostly staying up late! I also want to stroll through the Internet, look for new recipes, again a TV ... before 01.00 at night I can't go to bed. If I want to cook something beautiful, only on weekends! Thanks for the kind words!
Quote: tatulja12

Natashathat no cake or cake is a work of art! What an appetizing slice, juicy, bright and delicious!

thanks, I am so pleased!
Quote: Aprelevna

yeah, yeah ... I'm rubbing my handles enough, so it will be possible to cover with mastic

oh, I don’t know, there’s just a cream on top ... I’m with mastic, neither, ask the girls!

celfh
Quote: natapit

I work from 6.30 to 15.00, get up at 5.30. I come home, have a little rest and to open-hearth!
Natasha, at least I won't go to work at all, but I can't even repeat what you are doing one hundredth.
milvok
Gorgeous! Very beautiful, neat and I think oh-oh-oh-oh-chen festive
jessie
Please tell me what size of the baking sheet it is designed for and what height the cake is after baking (after all, you need to cut it into 2 more pieces), otherwise I'm afraid they will miss the size.
RybkA
The cake is gorgeous!
I am interested in replacing cream with homemade sour cream.
the same
Will frozen cherries work?
natapit
Quote: celfh

Natasha, at least I won't go to work at all, but I can't even repeat what you are doing one hundredth.

well, just the same! do not slander yourself!
Quote: milvok

Gorgeous! Very beautiful, neat and I think oh-oh-oh-oh-chen festive

thank you very much!
Quote: jessie

Please tell me what size of the baking sheet it is designed for and what height the cake is after baking (after all, you need to cut it into 2 more pieces), otherwise I'm afraid they will miss the size.

Cover baking sheet 38x38 with baking paper, bake, re-place on a clean sheet of paper and cut 2 identical cakes. no height to be cut, cut the cakes from thin. like a biscuit roll!

Quote: RybkA

The cake is gorgeous!
I am interested in replacing cream with homemade sour cream.
You can, but sour cream should not be sour and keep its shape well after beating!
Quote: same

Will frozen cherries work?

Fit! only they need to be blanched with sugar, and then let the syrup drain well!
Violochka
Quote: natapit

well, just the same! do not slander yourself!
thank you very much!
Cover baking sheet 38x38 with baking paper, bake, re-place on a clean sheet of paper and cut 2 identical cakes. no height to be cut, cut the cakes from thin. like a biscuit roll!
You can, but sour cream should not be sour and keep its shape well after beating!
Fit! only they need to be blanched with sugar, and then let the syrup drain well!
Merri
I want a mom like natapit!
natapit
Quote: Merri

I want a mom like natapit!

I'll have to adopt you!
Merri
Quote: natapit

I'll have to adopt you!
I'm happy! Can I collect my things?
natapit
fly out waiting
Merri
Already
Husky
Natasha, aaaaaaa! I bake it, but the amount of sugar for the biscuit is not specified !! AAAAAA! Only sah. powder for cream. I read all the messages, I thought maybe someone asked a question and there is an answer. NOO, no answer.
How much sugar goes into a biscuit?
natapit
Luda, I'm sorry I was late with the answer! I added to the recipe sugar 200g!
Husky
Natasha, everything is fine !! As I knew. I took 100 grams for half a portion.
Everything, my cakes are refrigerated in the refrigerator. I haven’t tried it yet, but I’m already sorry that I did half the portion. It will not be enough.
Until I forgot, half a portion makes a biscuit exactly 500 grams.
natapit
UFF ... GLORY TO GOD !!!! you are our clever girl !!!!
Husky
Well, my impatience of course lets me down. but I really wanted to try the cakes. I didn't let them cool down to the end, and when slicing, the white cream lost its shape a bit. But ... someone previously wrote that they melt in the mouth by sight alone.
And that's for sure !! I've tried, I know. I confirm. This is not a cake, this is a song !!
How gentle they are. The cream is soft, delicate and disappears straight. And when you come across a cherry with a slight sourness, and I also have a scent of cognac, then that's it ... goodbye waist !!
Natasha, thanks for another tasty treat !!

Black Forest cake

Next in line are your Christmas trees. Rehearsal for the New Year.
natapit
Lyudochka, I've been waiting for your opinion! how glad I am that you liked it! thanks for the kind words and the delicious report!
I'm not very patient either, my husband says. that I always run ahead of the locomotive! good luck with cooking!
Husky
Natasha, I forgot to ask. Please tell me should the dough rise or not? I laid out 1 cm of dough, so 1 cm remained.

Black Forest cake Black Forest cake Black Forest cake

And further. Should the parchment form be greased or not?
natapit
Luda, no, the biscuit almost does not rise, or rather, it first rose a little, and then the donkey, it should be so, because nuts and crackers, you understand. The parchment is of excellent quality, so I never grease it, and I baked it on a baking sheet, and then cut out the cakes with a culinary frame!
Husky
Yes, Natasha. It's the same with me. At first it rose a little, and then dropped to its level. And my nuts are not completely ground into flour. In some places, small pieces come across. And it gives even more flavor to the cakes.
While I wrote you a report, was quiet ate another piece of cake. And it was at that time? But I can't resist.
natapit
no, I can, I have already recovered (age-related changes), so for all the goodies it is taboo just to try a little to describe the taste and impressions, mine are amazed, but I'm already used to it, like this
Olesya425
Natalia, I did IT !!! I wasted, however, until three in the morning, but did not retreat from her own! The whole problem was in the cream: the cream refused to whip and turned into butter. I turned it into butter 2! Liter of cream (in turn). As a result, I decided to make a butter cream according to the following recipe: 300g. Milk + 2 eggs + a little more sugar (the butter is already sweet!) I cooked it all at 100 degrees, stirring constantly, cooled it down, added 400g of already whipped sweet butter, then set aside 200g of the resulting cream and the rest according to the recipe: 200g of melted chocolate was added to the remaining mass and - forward to the victory of "communism"! The rest is prescription. The yummy turned out to be incredible! I was preparing a double portion (for my son's birthday), few people believed that it was not bought in a pastry shop, but the son proudly explained that his mother knew how to make something that was not yet yummy. Thank you very much for the detailed instructions! They help me to make such masterpieces.
natapit
I start whipping the cream at the highest speed, then, when it starts to thicken slightly, I go to low speed, often stopping the mixer. Before whipping, I advise you to chill them strongly together with a bowl, in which you beat and beat not in a food processor, but with a manual el. mixer! I'm glad I found a way out and everything worked out! thanks for the report!
Irina F
Natasha !!!!!!!!!!! BOMB!!!!!!!!! As always!!!!!!!!! I'm fainted !!!!!!!!!! I want the same !!!!!!!!! I will try, of course, well, I will try to repeat it, most likely closer to the weekend.
And then the question arose - how, how, in a miraculous way, so clearly cut the finished creation into pies? Natasha, in the photo there is a very clear cut - for some reason I think that you can't cut it with a knife Or am I mistaken? If this is still a wonderful device, then poke me into it, please
natapit
Thank you so much! I always cut all the cakes with a hot dry and very sharp big knife!
usbee
The pies are just a delight, how delicious they came out! Thank you very much for the recipe!

Please explain to me about the chocolate cream. For some reason, when I mixed the melted chocolate with whipped cream, it turned into a chocolate crumb)))) how to add it correctly so that the consistency comes out evenly?

Irina1607
What size of form is better to take? I want to make half of the portion for a trial, I want something as tall as in the photo
Husky
Ira, here's a link where Natasha talks about the size of the form.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=181494.0

When I baked for half a portion, the biscuit came out 1 cm high, weighing 500 grams. Baked in a 30X20 cm mold.
fronya40
Natasha !!! How beautiful it is!!
but tell me, pzhl, if you put cocoa instead of chocolate?
natapit
Quote: fronya40

Natasha !!! How beautiful it is!!
but tell me, pzhl, if you put cocoa instead of chocolate?
Tatyan, what is tastier with ?!

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