Black Forest cake (2)
Instructions
Break the eggs into a large bowl (metal container bubble) that you will be laying on a pan of water boiling gently.
Add sugar and whip eggs until they become foamy and white.
Remove from the water bath and let them cool down while continuing to mount them.
Gently stir the sieved flour and cocoa.
2 buttered moulds of 18 centimeters in diameter and sprinkle with flour.
Divide the dough into two molds and cook oven medium bases for 30-40 minutes.
When the dough is firm and dry under your fingers remove from oven and remove from pan and after 15 minutes on 2 grids.
When the bases are cool (you can prepare them the day before), cut them in half horizontally, brush with cherry syrup and cherry brandy and leave them to marinate for a few hours.
Drain the cherries (save 15 cl of syrup) and cherries.
Whip the cream cold well and deal a quarter on the first disc of dough.
Spread cherries on them cream sink slightly.
Repeat the operation with the other 2 discs of dough and cover with the fourth.
Spread a little cream remained on the sides of the sweet, grate the chocolate and make it adhere to the walls.
Decorate the surface with a layer of cherries leaving 2 cm free on board.
Spread the remaining cream on the edges with a cloth pocket with starry nozzle.
Corn starch diluted in a glass of water, add Cherry Syrup and heat all over heat until the syrup begins to thicken.
Pour over cherries just declined.
Keep in the refrigerator for at least an hour before serving the cake.
Ingredients and dosing for 8 persons
- 180 g of flour
- 160 g of sugar
- 50 g of cocoa
- 6 eggs
- 8 tablespoons of cherry brandy
- 8 tablespoons of cherry syrup
- Butter and flour for the baking tin
- For garnishing:
- 500 g of black cherries in syrup
- 60 cl of creme fraiche
- 1 teaspoon of cornstarch
- To decorate:
- 80 g of bitter chocolate