![]() Divide the cream in half, setting aside one half for the sides and top of the cake.Ĭut each sponge into 2 layers using a long sharp knife. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Lay a sheet of non-stick parchment paper over the template. Draw a tree within the rectangle to use as a template. Spoon the remaining melted chocolate into 2 separate disposable piping bags.ĭraw a credit card size rectangle on a piece of paper and position it vertically. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Refrigerate until quite firm.įor the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Remove from the heat, add the cherries and leave to cool. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. ![]() Turn out onto a wire rack to cool and peel off the parchment.įor the filling, drain the jars of cherries, reserving the juice. Turn the mixture into the prepared tins.īake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Carefully fold in the sifted flour and cocoa powder. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.īreak the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. The American version does not have any alcohol in it but, in places like Austria and Germany, a true black forest cake must have alcohol in it for it to even be considered a black forest cake in the first place.Preheat the oven to 180C/160C Fan/Gas 4. ![]() Today, the cake is enjoyed in many parts of the world with slight variations. Hildenbrand had been working in different areas of the German Black Forest. Interestingly, another historian claims that the master patissier, Erwin Hildenbrand, was the one who came up with the recipe in 1930. But it only started becoming popular around the 1930s. ‘Schwarzwald’ is the German name for the Black Forest, and a black forest cake is called ‘Schwarzwälder Kirsch’ in German.Īnother story points to the cake being invented in 1915 by Josef Keller, a pastry chef at Caf Arend in Bad Godesberg. ![]() It is believed that the black forest cake gets its name from the alcohol. Baden-Wurttemberg was also famous for its sour cherries and kirschwasser, which is a cherry brandy. ![]() Not only was the time and place famous for its Romantic era, but it’s also known as one of the first places where chocolate started to be added into cakes and other dessert recipes. Some historical scholars believe that the cake was invented in the 16th century in a German town called Baden-Wurttemberg. There are many conflicting historical reports about the exact origins of the black forest cake, but all attest to its delectability. History of National Black Forest Cake Day ![]()
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