chickencam Posted September 23, 2008 Share Posted September 23, 2008 Has anyone got a fab recipe for this because ED wants one for her birthday cake? Quote Link to comment Share on other sites More sharing options...
laurmurf Posted September 23, 2008 Share Posted September 23, 2008 oh, me too,please! My YD wants one for her birthday cake: apparently it's connected to a computer game she plays obsessively! Quote Link to comment Share on other sites More sharing options...
Guest Posted September 23, 2008 Share Posted September 23, 2008 If you only want the taste without the look and you want to make it REALLY easily try black forest pudding. Cook a chocolate sponge in a glass mixing bowl - or similar, make sure it's oven proof. Dump a tin of black cherry pie filling on top of your cooled sponge (leave it in the bowl!) Cover with whipped cream Sprinkle with grated chocolate It tastes DIVINE but is easy to make - perfect for parties/ Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted September 23, 2008 Share Posted September 23, 2008 Wow Pengy, like the sound of that! My OH LOVES black forest gateaux, might just have to make that at the weekend! Mrs B Quote Link to comment Share on other sites More sharing options...
Guest Posted September 23, 2008 Share Posted September 23, 2008 I havn't made it for years - I only remembered because it was an idea I got from my cousin and they had it at his birthday BBQ this year. I had to chose between a spoonful of that or a profiterole - and I was in a profiterole kinda mood! Quote Link to comment Share on other sites More sharing options...
redfrock Posted September 23, 2008 Share Posted September 23, 2008 Gordan Ramsay had his receipe for BFG in the Observer Food monthly this Sunday .... Black forest cake The chocolate sponge in this recipe has just the right texture for absorbing a drizzle of kirsch, which keeps it delectably moist. Fresh stemmed cherries are the perfect garnish for the assembled cake, but if they're not available, use a large jar of marinated cherries in kirsch. Serves 8 For the chocolate sponge: 125g self-raising flour 2 tsp baking powder 3 tbs cocoa powder 5 large eggs, separated 200g unsalted butter, softened 150g caster sugar 2 tbs cooled espresso or strong coffee 100g dark chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water For the filling and topping: 500g ripe cherries 60g caster sugar 75ml kirsch or cherry brandy 550ml double cream 1-2 tbs icing sugar, to taste 4-5 tbs good-quality cherry compote grated chocolate, to garnish Preheat the oven to 150°C/Gas 2. Butter, line and butter again the base and sides of a 23cm cake tin. Sieve together the flour, baking powder and cocoa powder and set aside. In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate. In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula. Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack. Peel off the baking parchment. Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Tip the cherries and kirsch syrup into a bowl and leave to cool completely. Meanwhile, whisk the cream and icing sugar into soft peaks. Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the kirsch syrup from the cherries to moisten. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Top with the upper half of the cake. Spread the remaining cream on top. Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries. Best served on the day it is made. Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted September 23, 2008 Share Posted September 23, 2008 I'm sure Gordons is lovely, but I quite l ike the idea of "bung it all in a bowl then eat the lot!" Might add a dash of kirsch to it, obviously only to my bit, wouldn't waste it on the kiddywinks Mrs B Quote Link to comment Share on other sites More sharing options...
chickencam Posted September 24, 2008 Author Share Posted September 24, 2008 Thanks Redfrock, I think with it being a birthday thingy I will go for the cake version and save the pudding version for another time Quote Link to comment Share on other sites More sharing options...
