Sunday, January 2, 2011

Black Forest Cake


Flour - 1 cup
Cocoa Powder - 1/2 cup
Egg - 4
Sugar - 1 cup
Vanilla Essence - 1tsp
Melted Butter - 1/2 cup

For syrup
Fresh cherries(stoned and halved) - 250 gm
Cherry brandy - 100ml(optional)
Water - 100 ml(Take 200 ml water if you are not adding cherry brandy)
Sugar - 5 tbs

For Layering and Decoration
Whipping cream - 300 ml
Icing sugar - according to your sweetness
Glaced cherries
Fresh cherries
Dark Chocolate


Place the fresh cherries in a saucepan adding cherry brandy,water and sugar.when it starts to boil simmer it for 5 minutes.

Melt the butter and keep it aside.

Whip the cream with little icing sugar and keep it aside

In a mixing bowl sift flour and cocoa powder.

Place the eggs in a heatproof bowl.Place the bowl over a saucepan of simmering water.Beat the eggs with sugar for about 6 minutes until it is thick.Remove from heat and fold in the flour mixture and melted butter to it.Pour the batter into a cake tin and bake in a preheated oven at 180 degree centigrade for about 40 minutes.Allow the cake to cool down.

Cut the cake horizontally into 2 slices and spread the sugar syrup to both the slices.Spread the whipped cream and arrange the glaced cherries on the first layer.Place the second slice of cake above it and cover the whole cake with cream and grate some chocolate on the top.Decorate the cake with Fresh cherries and glaced cherries.

Recipe courtsey

Marks and Spencers Easy Desserts