Black Forest Cake
|Self raising flour||40 Gram|
|Vanilla essence||1 Teaspoon|
|Powdered sugar||2 Teaspoon|
|Melted butter/Margarine||3 Tablespoon|
|Grated chocolate||1⁄2 Cup (8 tbs)|
|Biscuit crumbs||1⁄2 Cup (8 tbs)|
|Melted butter/Margarine||2 Tablespoon|
|Melted raspberry jam||2 Teaspoon|
|Strong gelatin||11 Gram|
|Powdered sugar||5 Tablespoon|
|Vanilla essence||1⁄2 Teaspoon|
For the cake
1. Grease and dust a 175 mm. (7") diameter tin.
2. Sieve the flour and cocoa together.
3. Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
4. Add the flour, melted butter, essence and 2 tablespoons of hot water. Mix with a metal spoon.
5. Pour the mixture into the prepared tin.
6. Bake in a hot oven at 400Â°F. for 10 minutes. Thereafter, reduce the temperature to 350Â°F. and bake for a further 7 minutes.
7. Cool the cake.
8. Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
9. Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
10. Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.
For the crust
1. Crush the biscuits. Add the sugar and melted butter.
2. Apply the jam on the back of the cake.
3. Press the biscuit mixture over the jam.
For the cream
1. Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completely.
2. Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
3. Mix the gelatine solution and cream well.
4. Beat the egg-whites stiffly.
5. Mix the beaten egg-whites and vanilla essence.
6. Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
7. Set it in the freezer compartment of a refrigerator.
8. When the cream sets, dip the mould in hot water for a few seconds.
How to proceed
1. Place the set cream on the thick part of the cake. Put the thin part on the top and press well.
2. Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
3. Store the cake in a refrigerator.
Cut into slices and serve.
Note: This cake can also be made using the chocolate cake base as given for Choco-cherry torte.