Received 14:35:53 on 07/16/91, Posting # 30 ***** Subject: rec.food.veg OVO-LACTO Black Forest Cake From: Jerome Grimmer From: kupstas@hatteras.cs.unc.edu (Eileen Kupstas) Subject: OVA-LACTO: Black Forest Cake Since I was posting this to rec.food.cooking, I'll just put it over here, too. I'm running low on my thousand-points-of-recipes... This recipe is basically the one from _Cakes and Pastries Cookbook_, Good Cook's Black Forest Cake For a 9 inch springform pan 4 ounces bittersweet chocolate ** see note below 2/3 cups butter ** see note below (margerine doesn't work as well here) 1 cup sugar 1/2 tsp. vanilla 4 eggs 1/3 cup + 1 tbls. ground almonds 1/3 cup + 1 tbls. flour 1/2 cup bread crumbs (doesn't say what kind; I presume white) 1 tbls. baking powder Filling: 4 tbls. cherry liquer 2 1/2 tsp. gelatin (agar agar is fine) 1 lb. sour cherries (fresh) 2 tbls. lemon juice 2 1/2 cups whipping cream 2 tbls. super fine sugar Divide chocolate into two two-ounce groups. Shave one two ounce group; melt the other. Cream butter, sugar and vanilla. Separate the eggs. Mix almonds, flour, cornstarch, bread crumbs and baking powder. Stir in egg yolks and melted chocolate (cooled) into the butter mixture. Beat egg whites until stiff and fold into the dry ingredients. Preheat oven to 350 (F). [She neglects to say to combine the dry and wet ingredients - I assume you do it here. - ek]. Bake cake on lower rack of oven for 45 minutes. Allow to stand at least three hours, then cut into three layers and sprinkle with cherry liquer. ** Note - you may want to experiment with more chocolate and less butter, if you are the experimenting kind. This is not as chocolatey a recipe as some. Filling: Dissolve gelatin in a little cold water. Wash and pit cherries. Simmer cherries in 1/2 cup water and the lemon juice for 7 minutes. Drain. Whip the cream and sugar until stiff. Warm the gelatin over low heat then stirr in a few tablespoons of the whipped cream. Return the mixture to the whipped cream and fold together. Cover the first and second layers with the cooled cherries and whipped cream. Set the third layer on top and cover with the remaining whipped cream. Sprinkle with the reserved chocolate shavings. --------- My method -- I used to work in a gourmet bakery and we made a Black Forest cake a bit differently. Make two layers (i.e. double the above recipe for cake) and put the filling between them. (I guess for a truly decadent cake you could cut the layers in half for a total of four cake layers and three cherry layers.) Now make a vanilla buttercream frosting (maybe a hint of cherry liquer would be good in this). Frost the whole cake with this. Decorate the top with chocolate shavings and more cherries, piping some of the buttercream into decorative swirls, etc. if desired. If you are truly out for calories, you could shave some more chocolate into fine shavings and lightly press them into the side of the cake. Instead of topping the cake with chocolate, now ring the outside with a decorative ring of buttercream frosting then fill this ring with a glaze made of cherries and cherry liquer. This is very rich - one cake should serve at least twelve people who are not on diets. Gutten essen! Eileen *****