BLACK FOREST PASTRY

Black forest cake is a perfect addition to your dessert menu. Chocolate sponge filled with fresh cream cherries and topped with rich chocolate which is so good and melt in your mouth. The method goes like this.




Ingredients(1) :


For Chocolate Sponge:


All purpose flour - 50gm
Sponge cakemix - 110gm
Cocoa - 15gm
Water - 5tbsp
Egg yolks - 4
Any vegetable oil - 5tbsp
Pinch of salt


Beat the above ingredients manually.


Ingredients (2) :


Egg whites - 4
Sugar - 100gm
cream of tartar - 1/2 tsp


Method:


1. Take 10 inch round tin. Line tin with greaseproof paper.Preheat oven at 180 degree Centigrade.
2. Sieve flour with Cocoa.
3. Add in ingredient (1) and mix well.
4. Beat ingredient (2) until stiff.
5. Fold in ingredient (1) mixture into ingredient (2) in one direction lightly.
6. Pour into prepared tin.
7. Bake for 30 minutes
8. Check the cake by inserting toothpick or skewer if it comes out clearly cake is done.
9. Cool in wired rack or stand completely.


Note :


Ovens temperature may varies for different brands so check 8th test after 30 minutes.


Ingredients :


For Filling:


Dark sweet cherries - 1 tin
Corn flour- 1 tbsp
Water- 1tbsp for mixing cornflour
Sugar - 2 tbsp
Whipping Cream - 300 gm
Rum - 1 tsp (optional)
Red cherries- as needed for decorating
Cooking chocolate - 200 gm
Dark cherries syrup - 100ml
(which is in tin of dark cherries)


Method:


1. Boil the cherries syrup with the sugar and thicken with flour. Pour in sweet cherries. Leave to cool.
2. Slice the cake into two pieces horizontally.
3. Mix whipping cream and rum beat at high speed until peaks are formed.
4. Spread a little whipping cream onto one slice of the sponge, then spread the cherries on top. Cover with the other piece of cake.
5. Spread the whole cake with cream, chocolate shavings on the top and sides, then decorate the cherries onto the cake.
6. Chill in the refrigerator.


Note :


Chocolate shavings can be done using vegetable peeler and keep in refrigerator until ready to decorate