Black Forest Cake Recipe

Black forest cake, chocolate cake with a strong cherry that is very popular in North America.
Schwarzwälderkirschtorte called in German, which means Black Forest cake (cake is the German word for cake).
The origin of this cake is unknown but is believed to have originated in the 16th century in the region of the Black Forest (Schwarzwald in German Der), located in Baden-Wuerttemberg. The area is known for its cherries and kirsch or kirsch (a double distilled spirit, the light cherry cherries).
It is a cake layer chocolate Kirsch, whipped cream, cherries and chocolate shavings.
Ingredients:
Cake
Irish butter 4 oz
8 oz brown sugar
4 oz dark chocolate
7 oz flour self-
Pepper 1 / 4 teaspoon cinnamon
1 / 4 liter of sour cream
3 tablespoons cold strong coffee, black
2 eggs
a pinch of salt
Pastry Base
4 oz cream flour
a pinch of salt
2 oz caster sugar
2 oz / Irish butter
1 egg yolk
few drops of vanilla extract
Other:
1 pint cream
One pound tin of black cherries
4 tablespoons black cherry jam table
brandy or cherry juice
4 oz grated chocolate
Directions:
Cake:
Beat butter and sugar.

Melt the chocolate and stir in the cream mixture and mix with the eggs.
Sift flour, salt and cinnamon.
Slightly bend the dry mix in the liquid, then stir in sour cream and cold coffee.

In a round-lined 9-inch greased, deep tin pour the cake mix and bake for 1 hour, 25 minutes.

Set to cool on a rack.
Basic Pastry:
Mix all ingredients in a bowl and bind until the mixture thickens.

Roll dough on floured work until the dough is about the same size as the base of the can.

Place on a baking sheet and bake for 20-25 minutes.
Assembly:
Whip the cream until it holds its shape.

Put some cream into a piping bag and pipe a star tube, and the reserve for decoration.

Cut cake into 3 layers of equal size.
Drain cherries, reserve 8 for decoration and remove the stones from the rest.

Place pasta in a dish and spread the dough with the black cherry jam.
Soak the cakes with the spirit used.
Place one cake layer on top of coated pastry.
Spread a layer of cream with half the pitted cherries.
Place second cake and add another layer of cream and cherries.
Add the last layer of cake.
mask the entire cake with remaining cream and press the grated chocolate. Decorate the top with wire rosettes
cream and reserved whole black cherries.

Tips:
Same as 3 pans cake instead of a great law.

Margarine, vegetable oil or butter substitute regular Irish butter.

In some countries the brandy is often replaced by rum, in Germany itself is almost always replaced by
Kirschwasser.
This recipe did not come with a cooking temperature, either in mass or a cake. Cakes tend to work between
325 ° F to 400 ° F (160 ° C and 205 ° C). Cakes usually between 350 F and 425 ° F (175 ° C and 220 ° C).
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