Black Forest Cake•
Posted on April 27 2021
Black Forest Cake
The traditional Black Forest Cake that makes for a picturesque table talker. Take high tea with an earthy deep-forest accompaniment and the invigorating Coffee 55% dark chocolate.
80g bar Chocolate and Love Panama 80% dark chocolate, chopped
80g bar Chocolate and Love Coffee 55% dark chocolate, chopped
60g melted butter
170g caster sugar
90g sifted self-raising flour
1 teaspoon vanilla essence
1 grated lemon rind
3 tablespoons fruit liqueur
330g of warmed sour cherry jam
420g canned pitted dark cherries
600ml thickened whipped cream
2x 80g bars Chocolate and Love Panama 80% dark chocolate, chopped
6 red cherries
Handful of raspberries
Beat together eggs and sugar for 10 minutes until light in colour.
Gradually fold in flour, vanilla, lemon rind, melted butter and melted chocolate mixture.
Spoon mixture into greased and lined cake tins and lightly smooth top.
Bake in the centre of the oven for approximately 1 hour at 180°C until a skewer inserted into the cake comes out clean.
Turn out onto a wire rack and cool.
Place cakes side by side and upside down.
Spread warm jam on one cake. Sandwich both cakes together with one-third of whipped cream spread remaining cream over the top and sides of the cake.
Melt dark chocolate.
Spread melted Panama 80% dark chocolate thinly on a smooth surface and allow to set.
Using a palette knife, scrape dark chocolate off the surface to make curls.
Place on sides of cake.
Pipe a border around the top of the cake.
Decorate with chocolate curls, cherries and raspberries then leave to chill.