Black forest cherry cake "Black forest"

Description

Black forest cherry cake aka Black forest, aka Schwarzwald, aka "black forest" - appeared in Germany in the 30's, and gained world fame and popularity. Cake with whipped cream, cherries and chocolate sponge cake will not leave anyone indifferent... fall in love with him immediately, from the first bite.

Ingredients

Chicken egg

6 piece
Sugar

180 g
Flour

100 g
Cocoa powder

30 g
Butter

80 g
Cream

100 ml
Powdered sugar

1 Tbsp
Dark chocolate

70 g
Cream

700 ml
Powdered sugar

6 Tbsp
Cherry

500 g
Sugar

170 g
Cherry
Chocolate chips

Cooking

Prepare Genoese sponge cake. For him in a small saucepan to break 6 eggs (not divided into whites and yolks), add sugar and put the saucepan in a water bath.

With continuous stirring with a whisk (or, like me, with electric mixer at low speed) to warm up the egg mixture. It should be warm but not very hot. Remove the mixture and continue to whisk on full power until stiff and fluffy foam.

Sift the flour with cocoa powder and visually divide into three parts. 1/3 of the flour pour in the egg mixture and beat with a mixer (at low speed) or stir with a spatula until smooth.

Then along the wall of the bowl to pour half of the rate in advance melted and cooled butter and mix everything carefully with a spatula from the bottom up. Then add second part of flour - mix well. Pour the remaining oil, stir and finally add the remaining flour and again mix gently.

A baking dish with removable sides (24 cm) lay baking paper and grease with butter (I did not grease)

Bake cake in a preheated 170 - 180*C oven for about 30 -35 minutes, until dry splinter.

Ready biscuit cool on a wire rack for several hours.

While cake cools, make the cherry. Fill the cherries with sugar (50 grams from the total) to form the juice. We have approximately 170 ml.

Then the cherries to drain, to pour the juice into a saucepan (if juice is not enough, you can add water). Add in the juice of the rest of the sugar and boil on slow fire for 5 minutes.

Then in the syrup add the cherries and again boil together with cherries about 3 minutes. Give the cherries to cool in syrup directly. Then drain the cherries and give them a little dry. Juice we'll need for impregnation.

Prepare the chocolate cream. To do this, heat the cream with the icing sugar, remove from heat and add grated chocolate.

Cream mixture stir until chocolate is completely dissolved and place in refrigerator for 30 minutes.

Chilled cream and chocolate mixture beat, but not to fanaticism, otherwise it can delaminate.

Well the cooled cake cut into three layers and each cake impregnated with cherry syrup.

The lower layer evenly spread the chocolate cream around the cake to spread out a portion of cherries. Cover with the second Korzh.

For the second cake - whip some cream (300 -350 ml of total) 3 tbsp icing sugar, to stable peaks. It is possible to uniformly coat the cake with whipped cream, or put cream in a pastry bag and apply the circles on the cake. Then between creamy circles to arrange the remaining cherries and cover with the third layer.

To decorate the cake - whip the remaining cream with 3 tbsp icing sugar and coat the top and sides of cake. Decorate with cocktail cherries and chocolate chips. To put it in the fridge for a couple of hours to cake soaked.

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