Black Forest Cake
- 50 g cocoa powder
- 75 g butter
- 175 g sugar
- 6 eggs
-1\2 tsp. vanilla essence
- two 400 g cans stoned black cherries
- 1 tsp. lemon juice
- 650 ml whipping cream
-125 g chocolate caraque(see down)
-1 tsp. arrowroot
|1. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl
over a pan of warm water , beat until very soft.
2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy , and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool.
3. Sift the flour and cocoa together, then lightly fold into the egg mixture. fold in vanilla essence and softened butter. into the prepared tin and tilt to spread evenly.
4. Bake at 350f (150c) mark 4 for about 40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack cover and leave to cool. Cut the cake into three layers.
5. Place one layer on a flat plate. To make the filling, Drain the cherries, reserving the syrup Mix 100 ml of the cherry syrup and the lemon juice together. Spoon 50ml over the cake layer. Whip the cream until it holds its shape, then spread a thin layer over the soaked sponge. Reserve a third of the cherries for decoration, scatter half the remainder over the cream.
6. Repeat the layers of sponge, syrup, cream and cherries.Top with the third cake round and spoon over the remaining lemon flavored syrup.
7. Spread a third layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate curl.
8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan, bring to the boil, stirring, for a few minutes until the mixture is clear. Brush the glaze over the cherries.
9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch.
10. Hold a large knife with both hands, push the blade across the surface to shave off long chocolate curls.