{"id":17240,"date":"2022-09-10T10:30:14","date_gmt":"2022-09-10T10:30:14","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/black-forest-cake-the-recipe-for-the-famous-chocolate-cake-that-comes-from-germany\/"},"modified":"2022-09-10T10:30:14","modified_gmt":"2022-09-10T10:30:14","slug":"black-forest-cake-the-recipe-for-the-famous-chocolate-cake-that-comes-from-germany","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/black-forest-cake-the-recipe-for-the-famous-chocolate-cake-that-comes-from-germany\/","title":{"rendered":"Black forest cake, the recipe for the famous chocolate cake that comes from Germany"},"content":{"rendered":"


\n<\/p>\n

Black forest cake, the recipe for the famous chocolate cake that comes from Germany<\/h1>\n

<\/p>\n

\n

There Black Forest Cake<\/strong> it is a substantial but soft dessert that, in addition to being spectacular and beautiful to look at, is also very good. Cherries are the masters: it is a dessert consisting of three layers of sponge cake filled with chocolate and garnished with abundant whipped cream. This dessert is perfect to present for birthdays and special events and is able to leave all guests speechless thanks to its intoxicating and elegant flavor. Follow our original Black Forest Cake recipe. <\/p>\n

\n
\n

<\/i> Ingredients for 8 people<\/i><\/h3>\n
    \n
  • <\/i> FOR THE SPONGE CAKE<\/li>\n
  • <\/i> Medium eggs: 5<\/li>\n
  • <\/i> 00 flour: 150 g<\/li>\n
  • <\/i> Granulated sugar: 150 g<\/li>\n
  • <\/i> 60% dark chocolate: 150 g<\/li>\n
  • <\/i> Butter: 70 g<\/li>\n
  • <\/i> Salt up: 1 pinch<\/li>\n
  • <\/i> FOR THE FARCIA<\/li>\n
  • <\/i> Cherries: 500 g<\/li>\n
  • <\/i> Kirsch: 100 ml<\/li>\n
  • <\/i> Granulated sugar: 130 g<\/li>\n
  • <\/i> Whipping cream: 800 ml<\/li>\n
  • <\/i> FOR DECORATION<\/li>\n
  • <\/i> Cherries: 15<\/li>\n
  • <\/i> Chocolate sprinkles: 100 g<\/li>\n
  • <\/i> 50% dark chocolate: 50 g<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 40 minutes<\/i><\/li>\n
    • <\/i> Total: 2 hours, 10 minutes<\/i><\/li>\n
    • <\/i> Calories: 240Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Start preparing the sponge cake by putting the chocolate in a bowl and let it melt on the fire in a bain-marie for a few minutes; then add the butter reduced to pieces and mix the two ingredients. Let them cool down a bit.<\/p>\n\n

      2<\/span><\/p>\n

      In a large bowl, place the eggs together with the granulated sugar.<\/p>\n\n

      3<\/span><\/p>\n

      Start the planetary mixer or the electric mixer at high speed for about 10 minutes.<\/p>\n\n

      4<\/span><\/p>\n

      When the eggs have reached a fairly thick consistency, add the warm chocolate and mix, with the help of a spatula, from bottom to top, being careful not to dismantle the eggs.<\/p>\n\n

      5<\/span><\/p>\n

      Collect the flour and, using a sieve, sift it well before adding it to the mixture in two stages.<\/p>\n\n

      6<\/span><\/p>\n

      At this point, lightly grease and flour a 22 cm mold and pour the created cream into it. <\/p>\n\n

      7<\/span><\/p>\n

      Place in the oven and cook at 180 degrees for about 40 minutes.<\/p>\n\n

      8<\/span><\/p>\n

      After this time, remove the pan from the oven and allow the sponge cake to cool completely before removing it from the mold.<\/p>\n\n

      9<\/span><\/p>\n

      Now retrieve the cherries previously washed and, with the help of a pitter, extract the stone from each of them.<\/p>\n\n

      10<\/span><\/p>\n

      Place them in a non-stick pan together with 80 g of granulated sugar and Kirsch.<\/p>\n\n

      11<\/span><\/p>\n

      Cook the ingredients over high heat for 5 minutes to release all the fruit syrup.<\/p>\n\n

      12<\/span><\/p>\n

      Once cooked, take a sieve and filter the juice produced into a small bowl.<\/p>\n\n

      13<\/span><\/p>\n

      Take the sponge cake and with a knife divide it into 3 discs of the same thickness.<\/p>\n\n

      14<\/span><\/p>\n

      Brush the first layer of chocolate sponge cake with the cherry juice combined with 100 ml of cold water.<\/p>\n\n

      15<\/span><\/p>\n

      Take a bowl and insert the cream with 50 g of granulated sugar inside; start the electric whisk and whip the ingredients at high speed. The result will be a smooth and fluffy mixture.<\/p>\n\n

      16<\/span><\/p>\n

      At this point, place the first layer of sponge cake on a serving dish. Cover it with some previously cooked cherries and half the amount of whipped cream.<\/p>\n\n

      17<\/span><\/p>\n

      Repeat the same operation with the second disc as well.<\/p>\n\n

      18<\/span><\/p>\n

      Complete the cake with the last layer of sponge cake. Coat it completely with the remaining whipped cream (set aside a cup that will be used for the final garnish).<\/p>\n\n

      19<\/span><\/p>\n

      Spread it both on the surface and on the sides with the help of a smooth spatula.<\/p>\n\n

      20<\/span><\/p>\n

      Cover all the edges of the cake with the chocolate sprinkles.<\/p>\n\n

      21<\/span><\/p>\n

      Fill the sac a poche with the whipped cream kept aside and form small roses on the edges of the surface.<\/p>\n\n

      22<\/span><\/p>\n

      Using a potato peeler, create many small dark chocolate curls.<\/p>\n\n

      23<\/span><\/p>\n

      Distribute the chocolate curls in the central part of the cake.<\/p>\n\n

      24<\/span><\/p>\n

      Complete the decoration of your Black Forest Cake by placing a few whole cherries on top of the wisps of cream.<\/p>\n\n

      Accessories<\/h2>\n
        \n
      • Large bowl<\/li>\n
      • Small saucepan<\/li>\n
      • Planetary or electric mixer<\/li>\n
      • Spatula<\/li>\n
      • Knife<\/li>\n
      • Colander<\/li>\n
      • 22 cm diameter mold<\/li>\n
      • Stoner<\/li>\n
      • No stick pan<\/li>\n
      • Kitchen brush<\/li>\n
      • Small bowl<\/li>\n
      • Platter<\/li>\n
      • Sac \u00e0 poche<\/li>\n
      • Potato peeler<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • If you were to prepare the Black Forest Cake out of season you can serve yourself cherries or sour cherries in syrup.<\/li>\n
        • For those who love a strong flavor, try replacing the Kirsch with Cherry liqueur or with Maraschino; instead for a non-alcoholic version use a syrup of sour cherries in syrup.<\/li>\n
        • If necessary, you can prepare the sponge cake the day before and keep it covered with cling film, once it has cooled down.<\/li>\n
        • We suggest you try flavoring your cake with some Chantilly cream<\/strong> instead of whipped cream.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          The Black Forest Cake can be stored in the refrigerator, under a glass bell, for a maximum of 3 days<\/strong>.<\/p>\n

          History<\/h2>\n

          There Black Forest Cake<\/strong> is originally from Germany<\/strong>; more precisely, the birth would be linked to the ‘Black Forest’, a mountainous area located in the south-western area of \u200b\u200bthe country, also known for its pine and fir forests but also for its cherry trees.<\/p>\n

          There are several stories about its origins. One of the best known versions is the one that traces the creation of this dessert back to 1915, by the owner of a German caf\u00e9, the Caf\u00e9 Ahrend; it is also said that the top layer of the cake was inspired by the headdress used by Protestant women in the mid-18th century, consisting of many red wool pompoms and a white brim.<\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingredients for 8 people<\/i><\/h3>\n
            \n
          • <\/i> FOR THE SPONGE CAKE<\/li>\n
          • <\/i> Medium eggs: 5<\/li>\n
          • <\/i> 00 flour: 150 g<\/li>\n
          • <\/i> Granulated sugar: 150 g<\/li>\n
          • <\/i> 60% dark chocolate: 150 g<\/li>\n
          • <\/i> Butter: 70 g<\/li>\n
          • <\/i> Salt up: 1 pinch<\/li>\n
          • <\/i> FOR THE FARCIA<\/li>\n
          • <\/i> Cherries: 500 g<\/li>\n
          • <\/i> Kirsch: 100 ml<\/li>\n
          • <\/i> Granulated sugar: 130 g<\/li>\n
          • <\/i> Whipping cream: 800 ml<\/li>\n
          • <\/i> FOR DECORATION<\/li>\n
          • <\/i> Cherries: 15<\/li>\n
          • <\/i> Chocolate sprinkles: 100 g<\/li>\n
          • <\/i> 50% dark chocolate: 50 g<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 1 hour, 30 minutes<\/i><\/li>\n
            • <\/i> Cooking: 40 minutes<\/i><\/li>\n
            • <\/i> Total: 2 hours, 10 minutes<\/i><\/li>\n
            • <\/i> Calories: 240Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Black forest cake, the recipe for the famous chocolate cake that comes from Germany There Black Forest Cake it is a substantial but soft dessert that, in addition to being spectacular and beautiful to look at, is also very good. Cherries are the masters: it is a dessert consisting of three layers of sponge cake […]<\/p>\n","protected":false},"author":1,"featured_media":17241,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-17240","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nBlack forest cake, the recipe for the famous chocolate cake that comes from Germany - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/black-forest-cake-the-recipe-for-the-famous-chocolate-cake-that-comes-from-germany\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Black forest cake, the recipe for the famous chocolate cake that comes from Germany - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Black forest cake, the recipe for the famous chocolate cake that comes from Germany There Black Forest Cake it is a substantial but soft dessert that, in addition to being spectacular and beautiful to look at, is also very good. 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