Recipe#11354

Title: Blackforest Cake 07

From: Bill Stuart ah787@freenet.carleton.ca 
 Newsgroups: rec.food.recipes 
 Subject: Black Forest Cake 
 Message-ID: CtF5FI.Mxx@freenet.carleton.ca 
 Date: Sun, 24 Jul 1994 09:18:05 -0400 (EDT) 
 References: <303jam$60c@chfac3.chem> 
 Organization: The National Capital FreeNet 

Chocolate genoise:
 3 eggs
 3 egg yolks
 130 grams sugar
 100 grams flour
 30 grams cocoa powder
 Chantilly:
 600 grams whipping creme (35 %)
 60 grams sugar
 vanilla extract
 syrup:
 200 grams sugar
 200 grams water
 Garnish:
 600 grams cherries
 50 grams kirche
 decoration:
 Chopped chocolate or vermicelli
 Put a fairly large pan of water onto a pot and bring to a boil. Get a
 large metal bowl and put the egg yolks and eggs into it. Add sugar and
 beat until well mixed. Put the bowl in the pan of boiling water and beat
 rapidly until it reaches a ribbon stage. The mixture must be very foamy.
 Remove from heat. Add flour/cocoa mix and incorporate. Fold, do not beat.
 Put in circular pan (chemisier, spray with no-stick stuff, etc before
 putting genoise in mold). Bake at 380 F till it's done. Allow to cool.
 Soak cherries in kirche. Put water and sugar for syrup in a bowl and bring
 to a boil. Remove from heat, drain the kirche from the cherries into the
 syrup.
 Prepare the chocolate for the garnish (temper it or use vermicelli).
 Pour the creme into a cold bowl. Add sugar and vanilla, whip to medium
 soft peak, hard if desired. The inside should not be hard peak.
 Cut the cooled cake into thirds. Brush the bottom layer with syrup, cover
 with some creme and cherries. Add the second layer, repeat. Brush the
 third layer with syrup and place on top.
 Cover the cake with the remaining whipped cream and decorate with
 remaining cherries and chocolate.