If you wish to decorate it further, a crushed flake sprinkled over the top is always welcome, or glace cherries would look equally kitsch. It will probably drip a little down the sides that’s all part of the charm. Remove the ganache from the fridge and blob it over the top of the cake, gently spreading with a spatula to spread it evenly. Now gently place the second cake on top of the cream. Again, try to leave the same margin as the cherries. Blob the cream on top, being gentle so the cherries are no disturbed. I have found that, when you go to cut the cake, the pressure will push them out of the cake if there is no margin. Spread the cold cherry filling over the base, trying to keep a small margin from the edges. When the cakes and cherry filling are absolutely cool, beat the cream until soft peaks are formed and then briefly beat in the icing sugar, just enough to mix it through don’t over beat it. Slowly pour the kirsch all over the base, distributing it evenly. Invert one of the cakes onto your serving plate (so that the cake is upside down) and make a few pricks in the cake with a fork. The cherry syrup will thicken significantly when cold. If you need to assemble the cake in a hurry, pour the mixture out onto a lipped baking tray and pop into the fridge to cool. When it starts to thicken, remove from the heat and allow to cool completely. Once boiling, turn the mixture down to a simmer and let it bubble away for about 15 minutes, stirring occasionally. Add in the remaining liquid and the cherries, stir and place over a high heat to bring to a boil. Stir the mixture with a silicon spatula to make a smooth mixture, especially ensuring you get rid of any cornflour lumps. In a small pan, place the cornflour, sugar and about half of the reserved cherry syrup. While the cakes cool, you can assemble the cherry mixture. Once a smooth consistency has been reached, set the pan aside to cool to room temperature and then place it in the fridge to finish cooling. Once the chocolate starts to melt significantly, turn the heat down to low and give it another minute before removing the pan from the heat entirely and stirring briskly to blend the cream and chocolate well. Meanwhile, heat the cream in a small pan over a medium heat (be sure not to burn it!) and add the chocolate (broken into squares) as it heats. When the cakes are done, allow them to cool in the pan for 5 minutes and then remove to a cooling rack. Briefly beat on high-speed (with your electric beaters) for about 1 to 2 minutes, to give a little air to the mixture and take care of any lumps.ĭivide the batter between two round 20cm cake pans (greased and bases lined) and slide into the oven to bake for 30 minutes or until a cake tester comes out clean. Sift the flour and baking powder together over the mix and stir in. Next add the eggs, sugar and butter and mix well. Now pour in the milk and stir well, ensuring there are no lumps of cocoa powder. 100g chocolate (dark is best but milk is equally yummy)įirstly, pre-heat your oven to 180º and then put the cocoa and boiling water in a mixing bowl and mix with a tablespoon to make a paste.2 tablespoons white sugar (or more to taste).1 x 400g jar of pitted cherries, drained and ½ cup of liquid reserved.200ml thickened cream (to sandwich together).While I did use ganache to ice the cake, whipped cream, cherries and kirsch are a very easy way to turn this, admittedly already delicious cake, into a black forest cake. In the original recipe, Mary sandwiches the cakes together with ganache and then ices it with the same. Many recipes for black forest cake will tell you to use a packet-mix cake but I feel this has neither the flavour nor the satisfaction of making Mary Berry’s Very Best Chocolate Fudge Cake. This is a beautiful, impressive cake, easily assembled for a special occasion or just a Sunday night dinner.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |