https://facebook/NEELAMA BLACK FOREST CAKE RECIPE,, INGREDIENTS,, ◾2 ounces unsweetened chocolate ◾1/3 cup oil ◾4 eggs, separated ◾1-1/2 cups sugar, divided ◾2 cups flour ◾1 teaspoon salt ◾1 tbsp baking soda ◾1 cup 2% milk CREAM FILLING: ◾6 tablespoons butter, softened ◾4 cups confectioners’ sugar ◾1-1/2 teaspoons vanilla extract ◾4 to 5 tablespoons half-and-half cream CHERRY FILLING: ◾1 can (14-1/2 ounces) pitted tart cherries ◾2 tablespoons cornstarch ◾3/4 cup sugar◾1/4 teaspoon almond extract ◾6 drops red food coloring CHOCOLATE FILLING: ◾1 cup heavy whipping cream ◾1/4 cup chocolate syrup ◾1 teaspoon vanilla extract FROSTING: ◾2 cups heavy whipping cream ◾2 tablespoons sugar ◾1 teaspoon vanilla extract ◾Chocolate curls, maraschino cherries and fresh strawberry Directions: ◾In a microwave, melt chocolate; stir until smooth. Cool slightly. In a large bowl, beat the oil, egg yolks, 1 cup sugar and melted chocolate. Combine the flour, salt and baking soda; gradually add to chocolate mixture alternately with milk. ◾In a small bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into batter. ◾Pour into two greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. ◾In a large bowl, beat cream filling ingredients until smooth; cover and refrigerate. For cherry filling, drain cherries, reserving juice. In a saucepan, combine cornstarch, sugar and cherry juice until smooth. Add cherries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in extract and food coloring. Cool completely. ◾In a small bowl, beat chocolate filling ingredients until soft peaks form. Cover and refrigerate. ◾For frosting, in a large bowl, beat the cream, sugar and vanilla until soft peaks form. Cover and refrigerate. ◾To assemble, cut each cake into two horizontal layers. Place bottom layer on a serving plate; top with 1/2 cup cream filling. Place 1 cup cream filling in a heavy-duty resealable plastic bag; cut a 1/2-in. triangle in one corner of bag. Make a rim of filling 3/4 in. high around outer edge of cake. ◾Make a second rim 2 in. from edge. Spoon cherry filling between rings. Refrigerate for 30 minutes. Spread chocolate filling over second cake layer; place over cherry filling. ◾Spread remaining cream filling over third layer; place over chocolate filling. Top with fourth layer. Spread frosting over top and sides of cake. Garnish with chocolate curls, cherries and strawberry Store in the refrigerator.
Posted on: Tue, 25 Mar 2014 20:39:07 +0000
Recently Viewed Topics
© 2015