MONIN Premium Black Forest Syrup 700ml

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I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people! Finally, let me know what you think in the comments if you make this Black Forest Hot Chocolate recipe !

Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. More importantly, this crisp, crumbly base provides a much-needed textural contrast in a dessert primarily made up of squishy cake and squidgy cream. Though it may have been an unashamed tourist trap, the cake itself was a revelation: light but creamy, bursting with sour cherries and booze, it was a world away from my previous black forest gateau (BFG) experiences, largely at the hands of one Sara Lee at the tail end of the 1980s. The decadently sweet flavour of dark cherries and chocolate comes through in our gateau inspired Simply Black Forest Syrup.Also, the juice from the can adds more cherry flavor, and the cherries are already pitted and soft, so they don’t need to be cooked.

Next time, we are going to double the number of cherries (2 cans) — as is you don’t get many cherries between the layers in each slice. Also my chocolate shavings don’t come out as pretty, more like chocolate dust than chocolate shavings. The cake is named after a specific Germany cherry liqueur, Schwarzwälder Kirsch, which is traditionally used to flavor the cake. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth.I personally prefer my Black Forest Hot Chocolate without the chocolate sauce, as I find it a little sickly with it. Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

Pizey, the Prawn Cocktail Years and Amend all make a boozy, cherry-flavoured syrup to pour over the layers of cake, giving the whole affair an almost trifle-like quality, which is particularly pleasing at Christmas time. The great thing about making your own is that you can decide how much (or little) of everything to add. Fold a little of these into the yolk mixture to loosen it, then fold in the rest very gently, so you knock out as little air as possible. After all, the raw ingredients – bitter chocolate, rich cream, sour cherries and lethal kirsch – have never gone out of fashion. Given the tartness of the cherries and the slight bitterness of the sponge, I think this is one place we can get away with doing it chantilly-style, with icing sugar and vanilla extract.Black forest cake originated in Germany and consists of layers of chocolate cake soaked in cherry syrup, cherry filling, and fluffy whipped cream. I use canned cherries simply because they’re easier and they’re available throughout the entire year, unlike fresh cherries. Hi Chloe, I usually don’t recommend freezing whipped cream frosting, but I did freeze a few pieces of this cake myself and they kept well.

I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping.If you find this part difficult, you can grate chocolate using a microplane or vegetable peeler and cover only the top of the cake with chocolate. When I was a kid I was reluctant to try black forest cakes, thinking that cherries and chocolate was an odd combination, but boy was I wrong! I used Alulose in place of the sugar… the canned cherries in heavy syrup had enough sweetness… and I whipped the heavy cream without adding anything. If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt.