Showing posts with label forest. Show all posts
Showing posts with label forest. Show all posts
Black Forest Gateau Special Request
Tuesday, January 28, 2014
Back in November 2009, I posted about a great little magazine I used to buy in the early 1980s called Home and Freezer Digest, it was one of the few home cooking magazines about at that time and I learned a lot from its pages. You can read the post HERE
Although I gave most of the magazines to a charity shop, I did keep the four little books that you could buy at various times from Home and Freezer Digest:
I think this little book was the first one that I got from H&F Digest, it was invaluable for looking up how to freeze different foods, whether they needed blanching and how long you could keep them in the freezer.
This was the first Christmas from the freezer book and it has lots of great ideas to help you get ahead , I certainly made quite a few things from this book.
This little book is well thumbed and has some great recipes that I have made a few of them a number of times, the Apple Pickle recipe is particularly good.
Going by the price this is the last of the books, it has some of the same recipes as the first Christmas book, but lots of different ones too.
And so to the Black Forest Gateau, there are two different recipes in the two Christmas books, so I am including them both and hope that one of them is the one that Diane6 is seeking.
Black Forest Gateau from
Christmas from the Freezer
Serves 8
4oz (100g) plain chocolate
4 eggs
4oz (100g) self-raising flour
1 oz (25g) cornflour
pinch of salt
7ox (150g) butter, softened
4oz (100g) caster sugar
1/2 pint (300ml) double cream
3 tablespoon black cherry jam
Decoration
4oz (100g) plain chocolate
black cherry jam
1. Break up chocolate and melt in basin over hot, not boiling, water
2. Separate eggs. Sift together flours and salt.
3. Cream butter and sugar until light and fluffy.
4. Add melted chocolate and egg yolks, beat well.
5. Whisk egg whites stiffly. Fold four into mixture, then the egg whites.
6. Put into a 7in (17.5cm) greased and lined tin. Bake (325F, 170C, Gas 3) about 55 mins
7. Cool cake in the tin, then turn out. Whip cream. Split cake in two.
8. Spread with black cherry jam, then a third of the cream.
9. Sandwich cake together. Spread a second third of cream smoothly over top.
10. Fill remaining cream into piping bag and pipe 8 rosettes on top of the cake.
To serve now: grate block of chocolate on cheese grate to make curls and arrange on cake. Take 8 cherries out of jam if possible and place each on a rosette.
To freeze: freeze until solid, then pack in a container, seal, label. Use within 3 months.
The recipe in
The Complete Freezeaway Christmas Cookbook is different, here it is:
Black Forest Gateau
Serves 8-10
Shortbread base:
2oz (50g) butter, softened
1oz (25g) caster sugar
3oz (75g) plain flour
Chocolate sponge:
3oz (75g) self-raising flour
1 tsp baking powder
1oz (25g) cocoa powder
4oz (100g) caster sugar
4oz (100g) soft margarine
2 eggs, size 3
Fillings and decorations:
15oz (425g) can red cherries, stoned
1 teasp arrowtot
3 tabsp kirsch or cherry brandy
200g bar dark chocolate
1/2 pint (285ml) double cream and 1/4 (140ml) singel cream
2 tablsp red jam
8 rose or strawberry leaves
1. Make base: cream butter and sugar. Stir in flour. Knead lightly till smooth. Press 3in (7.5cm) wide strip of shortbread into the length of a greased 7 x 10 3/4 in (18 x 27cm) tin. Prick over with a fork. Bake (325F, 190C, Gas 5) 15 mins. Cool 5 mins in tin. Turn out on a wire rack.
2. Make sponge: sift dry ingredients into a bowl, add fat and eggs. Beat together till smooth. Spread in same tin, greased, lined. Bake as above 25 mins. Turn out on to wire rack.
3. For filling: drain cheries, reserving juice. Blend 4 tablesp juice with arrowroot in a pan, boil till thick and clear. Add 1 tbsp kirsch and all but 8 cherries, cool. Mix remaining kirsch with 3 tabsp reserved juice, set aside.
4. Make decorations, grate half the chocolate into curls, using a potato peeler. Reserve.
5. Melt remainder in a basin over a pan of hot water. Dip leaves in chocolate to coat the leaf tops only. Leave to set. Cool remaining chocolate.
6. Whip creams together to a soft peak.
7. Assemble cake, spread jam over the shortbread base. Cut the sponge in half lengthwise, then split each piece and trim to give four 3 x 10 in (7.5 x 25 cm) strips.
8. Place one strip on top of shrotbread. Sprinkle with half juice mixture. Spread some cream over. Place second strip on top. Spread with cherry mikxture. Place third layer on top, sprinkle with remianing juice mixture, then spread with more cream. Place final layer on top. Trim shortbread.
9. Add cooled chocolate to rest of cream. Place 3 tbsp in a piping bag fitted with as star tube. Smooth remainder over top and sides of cake. Pipe a zig-zag rope down the centre of the cake.
10. Coat sides with reserved grated chocolate
11 Carefully peel leaves away from chocolate arrange with the cherries down centre of cake.
To serve now: place on serving plate. Slice.
To freeze: open-freeze till sold. Pack in a polybox. Label, use within one month.
To serve from freezer: place on serving plate. Thaw 3 hours in a cool place.
Black forest cake step by step process
Saturday, January 25, 2014
Black forest cake is my favorite. I think it is every ones favorite too, It just melts in mouth the chocolate twist in the cake gives yummy taste to this cake. I made this cake and surprised my hubby on his birthday on last Friday Aug5th. He just couldnt believe that I made it, he kept asking me where did you order this beautiful cake. I just showed these pics and then he agreed with me. Friends it is so simple that you can make it in your home as well. I gave it a first try, believe me it came out really good. I love this recipe. This will be very lengthy post because it includes cake decoration too so, please be patient to read the entire post. I have posted both eggless and egg based version, to satisfy both vegetarian and non-vegetarians.Hope you like it.
Directions:
For making cake:
For Eggless Version:
Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. (Now brake in the eggs) Add milk, vegetable oil, melted butter, walnut, raisins and vanilla essance when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not use any electronic device to mix the ingredients. When all the ingredients are well mixed then add 2tbsp of lemon juice and stir gently to mix the contents. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom). Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake does not stick to the tray.Now the cake is ready for decoration.
For Egg based cake- This tastes much better than eggless cake
Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. Brake open eggs and add along with milk, vegetable oil, melted butter, vanilla essence, raisins and walnut when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not use any electronic device to mix the ingredients. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom). Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake does not stick to the tray.Now the cake is ready for decoration.
For decoration:
Fro layering cut the cake from the center to make it into two halves. Now separate two layers. Prepare sugar syrup with 2tbsp of sugar in 30ml water and sprinkle this mixture on the top of the cake. This the the cake remains moist.
Now cream with chocolate frosting and freeze this cake for 15min, then cover with vanilla frosting on top, add finely chopped walnuts(optional), raisins and cover with another half layer. Sprinkle come sugar syrup on top of it. Cover the entire cake with whipping cream.Start decoration from bottom, just drop red balls with the help of pipe cake decor on the bottom just like a chain as shown. Decorate with strawberrys/cherrys. Take the chocolate bar and chip it with the mandolin slicer. Cover the cake with all these chips even on sides, add walnuts/raisins or any thing you wish to you can play with it. Now the cake is ready. Arrange letters with the latter cake decorator. Refrigerate it (Do not keep in a freezer) for atleast 20min before to serve.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
one piece for you :))))))))))))))))))))
Ingredients:
For cake preparation
Makes 1 big cake of nearly 1.5-2KG, you can make 12 very large pieces.
Cake flour/All purpose flour also called as Maida-3cups (I measured in a 160ml cup)
Baking powder-1tbsp
Baking soda-1tbsp
Cocoa powder-1/2cup (I measured in 160ml cup, so took the powder upto 80ml mark)
Butter-1 stick or 30grms
Vegetable oil-30ml
Vanilla essence-1/2tbsp
salt -1 tea spoon(remember it is tea spoon not table spoon)
Milk- as required(~160ml)
Sugar-2 cups(I measured in a 160ml cup)
Chocolate chips unsweetened- 1/2cup
walnuts finely chopped-1/4cup
Golden raisins-handful (optional)
cherry raisins- handful(optional)
Lemon juice-2tbsp(for eggless cake, if you use eggs do not add lemon juice)
For decoration:
Whipping cream-2 cups
Vanilla/ chocolate frosting- 1 cup
One red cake decoration bag with nozzle
Chocolate chips
I big chocolate bar
Strawberrys or cherrys-6 in number
letter cake decorations/ you can use thin nozzle bag to write name
cherry raisins
Directions:
For making cake:
For Eggless Version:
Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. (Now brake in the eggs) Add milk, vegetable oil, melted butter, walnut, raisins and vanilla essance when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not use any electronic device to mix the ingredients. When all the ingredients are well mixed then add 2tbsp of lemon juice and stir gently to mix the contents. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom). Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake does not stick to the tray.Now the cake is ready for decoration.
For Egg based cake- This tastes much better than eggless cake
Take a big bowl that has enough area for mixing. Take all purpose flour and add sugar, baking powder, baking soda, salt, cocoa powder and mix well. Brake open eggs and add along with milk, vegetable oil, melted butter, vanilla essence, raisins and walnut when it is hot at the center of the flour mixture. Mix well by just folding in the flour into the center from sides. Do not use any electronic device to mix the ingredients. Now prepare the baking tray by greasing with oil and line it with parchment liner(this is not necessary, but must if you want smooth bottom). Preheat the oven to 350F and bake it till the inserted tooth pick comes out clean. For me it took over 30min to get a nice cake. When you take out let it cool for about 15min an then you run the knife along the e dges to make sure cake does not stick to the tray.Now the cake is ready for decoration.
For decoration:
Fro layering cut the cake from the center to make it into two halves. Now separate two layers. Prepare sugar syrup with 2tbsp of sugar in 30ml water and sprinkle this mixture on the top of the cake. This the the cake remains moist.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.
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