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How to make a 'foret noire' black forest cake for valentine's day

It is a classic in the French-German pastry. The Black Forest cake is very elegant dinner desert; simple to prepare. Chocolate genoise, preserved cheries and chantilly.

175
STEPS
INGREDIENTS

I said simple to prepare because it is a cake of putting 3 things together; chocolate sponge cake, many of us has a simple home recipe. preserved sour cherries, and whipped cream are bought ready.

Ingredients: eggs 260g (4 large or 5 medium), fine sugar 130g, flour 70g+40g cacao sifted together , butter 45g melted. The vanilla bean; u can use vanilla extract 1/2 Tsp. And a pinch of salt

Ingredients: eggs 260g (4 large or 5 medium), fine sugar 130g, flour 70g+40g cacao sifted together , butter 45g melted. The vanilla bean; u can use vanilla extract 1/2 Tsp. And a pinch of salt

Beat the eggs and the sugar over a hot bath. (I have the kenwood cooking chef that heat). Beat until fluffy like a chantilly.

Beat the eggs and the sugar over a hot bath. (I have the kenwood cooking chef that heat). Beat until fluffy like a chantilly.

After 10 mins the egg and sugar tripled in volume and became so fluffy like a cloud

After 10 mins the egg and sugar tripled in volume and became so fluffy like a cloud

Add the mix flour and suger in 3-4 times folding in gently wit a spatula or a whisk.. Better a spatula I found out.

Add the mix flour and suger in 3-4 times folding in gently wit a spatula or a whisk.. Better a spatula I found out.

Now add delicately the melted butter. The batter is ready to go to the tray and to the preheated oven 180C for 25mins or so depends on your oven. Check

Now add delicately the melted butter. The batter is ready to go to the tray and to the preheated oven 180C for 25mins or so depends on your oven. Check

I use a tray 21cm base

I use a tray 21cm base

Here is the cake that I will cut into 3 layers as above

Here is the cake that I will cut into 3 layers as above

The three layers

The three layers

For st valentine  use a heart cutter. If you do not have draw and cut a heart to fit in the cake lyres a And cut them by hand with a knife around the heart paper-cardboard

For st valentine use a heart cutter. If you do not have draw and cut a heart to fit in the cake lyres a And cut them by hand with a knife around the heart paper-cardboard

Preparation of the syrup. If you get the sour cherries in simple syrup. strain the cherries and boil with sugar. Add the kirsh (acherry alcohol) to the syrup and baste generously the layers

Preparation of the syrup. If you get the sour cherries in simple syrup. strain the cherries and boil with sugar. Add the kirsh (acherry alcohol) to the syrup and baste generously the layers

The whipped cream could be added with a spoon. If you don't have a piping bag or u could use a ziplock

The whipped cream could be added with a spoon. If you don't have a piping bag or u could use a ziplock

The original recipe is finished with the whiped cream covering the whole cake and decorated with some cherries and chocolate shave.

The original recipe is finished with the whiped cream covering the whole cake and decorated with some cherries and chocolate shave.

But for this special heart shape I added a line of cream to define the shape of the cake and HAPPY VALENTIN

  • Chocolate genoise
  • Preserved sour Cherries
  • Chantilly(whiped cream)
  • For the genoise
  • 260.0g Eggs (5 medium)
  • 70.0g Flour
  • 40.0g Cacao
  • Salt a pinch
  • 130.0g Sugar fine
  • 45.0g Butter melted
  • Tray 21cm
  • Oven 180C/25 mins