![]() ![]() What a trio! Now so classic that we barely give it a second thought Either way, a strong hit of schnapps is non-negotiable for a proper BFG.Ĭhocolate, cherry, cream. But it may in fact be named after Schwarzwälder Kirschwasser, the ‘cherry water’ itself. It’s often assumed that the cake is named after the Schwarzwald, Germany’s wild and beautiful Black Forest region, known for its abundant cherry trees. It is a strong, clear spirit distilled from the region’s morello cherries – and it plays an important role in the cake, painted onto the sponge and folded through the cream. But then I’m a sentimental soul.Īctually it may be that these better-known components play second fiddle to the kirsch. But where did this particular combination of ingredients first come from? I like the (unsubstantiated)theory that it harks back to a traditional costume worn by women in the Black Forest: dark chocolate for their black dresses, cream for their blouses, cherries for the red pompoms on their hats. What a trio! Now so classic that we barely give it a second thought. Of course, we are very familiar with the Black Forest gateau’s – BFG to its friends – punchy flavours. Pots of cream, pints of cherry schnapps, a storm of chocolate shavings and some very baroque decoration: it ticks all my old-school boxes. And it doesn’t get more kitsch than Black Forest gateau. Once hardened, gently break into shards.Kitsch is something of my stock-in-trade. Add the vanilla extract and hot water and beat till smooth.Ħ For chocolate shards, pour melted chocolate on to a large piece of baking parchment and spread to 1mm thickness with a spatula. Sieve together the icing sugar and cocoa and gradually beat into the butter. Pour the sauce over the cherries in the bowl.ĥ For the chocolate buttercream: Using an electric whisk, beat the butter to a soft, creamy consistency. Simmer for a few minutes to allow the mixture to thicken. Bring to a boil, add the kirsch (if using). Stir over a medium heat, then add in the cornflour. Place the juice from only one can of cherries into a saucepan with the 50g caster sugar. Set aside some extra cherries for decorating the top of the cake. Once baked turn out on to a wire rack (for a single cake divide into three layers once cooled).Ĥ For the cherry syrup: While reserving the cherry juice, place the cherries from the tin in a bowl (pit the cherries if not already pitted). Transfer to the middle shelf of a preheated oven and bake for 20-25 minutes for individual cakes (or 50-60 minutes for one large cake). Divide the batter evenly between three lined cake tins (or one cake tin). Gently fold the sieved ingredients into the whisked egg mixture. ![]() Grease and base line three separate sandwich cake tins (or fully line a single 20cm high sided cake tin).Ģ Using an electric whisk, in a large mixing bowl, whisk together the eggs and sugar, until doubled in size and pale in colour.ģ Sieve together the flour, bicarbonate of soda, salt and cocoa powder. ![]()
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