Recipe#11361

Title: Blackforest Cake 14

From: "Helen Watson" helen@hwatson.force9.net 
 Newsgroups: rec.food.recipes 
 Subject: Black Forest Gateau 
 Date: 2 Aug 1998 05:32:19 -0600 
 Message-ID: <01bdbc6c$0feb2340$0100007f@localhost> 

Yield:  8-10 servings
 3 eggs                               
 140 g caster sugar                       
 90 g plain flour                        
 20 g cocoa powder                       
 1 425 g can pitted black cherries, drained, juice reserved
 2 teaspoons arrowroot                          
 450 ml double cream                       
 90 g plain chocolate                    
 3-4 tablespoons Kirsch or brandy                   
 Grease a 23 cm cake tin and line with non-stick baking parchment.
 Whisk the eggs and sugar together until the mixture is very thick
 and pale in colour and the whisk leaves a heavy trail when lifted.
 Sift the flour and cocoa powder together twice, then fold evenly
 and lightly through the mixture.  Pour into the prepared tin and
 bake at 190 C / 375 F / Gas 5 for about 30 minutes or until well
 risen and firm to the touch.  Invert on a wire rack and cool.
 Mix the cherries and 150 ml of the juice with the arrowroot.  Bring
 slowly to the boil, stirring continuously and boil until clear and
 thickened.  Reserve 8 cherries for decoration.  Halve the rest and
 add to the sauce, then cool.
 Whip the cream until thick enough to pipe and put 4 tablespoons
 into a piping bag with a large star nozzle.  Pare the chocolate
 into curls.  Split the cake horizontally into 3 layers.  Spread
 the first layer with some of the cream and half the cherry mixture.
 Cover with the second cake layer, sprinkle with the liqueur, then
 spread with some of the chocolate buttercream and the remaining
 cherry mixture.  Top with the final layer of cake.  Cover the sides
 with the rest of the buttercream.
 Spread the remaining whipped cream over the top of the gateau and
 press the chocolate curls around the sides of the gateau.  Pipe 8
 whirls of cream on the top.  Add a cherry to each whirl.  Chill
 for 2-3 hours.
 Chocolate Buttercream
 125 g butter, softened
 250 g icing sugar, sifted
 a few drops vanilla extract                    
 1-2 tablespoons milk                               
 30 g plain chocolate, melted
 Beat together the butter until soft, then cream in the sugar
 gradually.  Add the vanilla and melted chocolate and sufficient
 milk to give a fairly firm spreading consistency.