Black Forest Cake (schwarzwaelder Kirschtorte)
1.
Cherry wine: prepare 5 black cherries, 50ml golden rum, and 20g powdered sugar.
2.
The cherries are cleaned and dried, then diced into a sterilized glass container
3.
Spread 20g of powdered sugar on the surface of the diced cherries and add 50ml of golden rum.
4.
Shake evenly and seal overnight before use
5.
Chocolate cake body: 4 eggs, 90g fine sugar, 100g low-gluten flour, 20g cocoa powder, 78g corn oil, 78g purified water, two drops of lemon juice. Add 20g of cocoa powder to 78g of purified water and stir evenly until the cocoa powder is completely dissolved.
6.
Stir the cocoa paste and 78g corn oil and stir evenly until it is emulsified.
7.
Sift in low-gluten flour and mix with "Z, N" to form a cocoa batter. Be careful not to draw circles to avoid the flour from getting energized.
8.
Add 4 egg yolks to the cocoa batter, and mix them with the word "Z, N, J" to make a cocoa batter and set aside. At this time, the oven is preheated up and down to 170 degrees.
9.
4 egg whites, add two drops of lemon juice and beat until the fish eyes are soaked, add 30g of fine sugar
10.
Beat until thick, add 30g of fine sugar.
11.
Beat until the texture is slightly visible, and add 30g of caster sugar.
12.
Beat it until it is wet and foamy, and lift the eggbeater container to leave a bend.
13.
Scoop out 1/3 of the meringue into the cocoa batter, use the "Z, N, G, J" method to stir and mix evenly.
14.
Pour the mixed cocoa batter into the meringue, use the "Z, N, G, J" method to stir and mix evenly to form a cake batter. Don't leave any protein residue, cut and mix evenly.
15.
Pour the cake batter into an 8-inch Chiffon mold, shake the mold and send it to the preheated oven for baking.
16.
Bake at 160 degrees for 50 minutes. Shake the mold after it is out of the oven, and immediately snap it upside down on the grilling net. After cooling, it will be demoulded and sliced for later use.
17.
Chocolate cream: 500g whipped cream, 120g pure cocoa butter and dark chocolate, 30g cocoa powder, 30g caster sugar, mix into the milk pot and boil on low heat. Stir until the ingredients are all dissolved and then leave the fire. Stir until the chocolate cream cools and refrigerate overnight!
18.
To make the Black Forest Cake, prepare 3 pieces of chocolate cake embryos, 6 large black cherries, chocolate cream, 20ml cherry wine, 30g wine cherries, and 150g chocolate chips.
19.
Whisk the chocolate cream with an electric whisk, and distribute 50g chocolate cream for later use
20.
Brush the surface of the cake base with a layer of cherry wine
21.
Spread a layer of chocolate cream and sprinkle with chopped cherries
22.
Spread a thin layer of chocolate cream, spread the second layer of cake chips, brush a layer of cherry wine, spread a layer of chocolate cream, sprinkle a layer of wine to infiltrate the cherries, and spread the third layer of cake chips.
23.
Spread even chocolate cream on the surface
24.
Chocolate chips stick to the surface of the cake.
25.
For surface decoration, squeeze chocolate cream and garnish with black cherries.
26.
A super delicious "Black Forest Cake" is finished~
Tips:
1. Can I change the cake base if I don't like cocoa? Answer: The cake embryo can be replaced with the original chiffon. Ingredients: 120g low-gluten flour, 90g sugar, 4 eggs, 78g corn oil, 78g pure milk, 2 drops of lemon juice. The preparation method is the same as above, and the baking temperature is the same as above.
2. Can chocolate cream be directly replaced with whipped cream? Answer: Yes, just use whipped cream and sugar to smear the surface.
3. How to make chocolate chips? Answer: The pure cocoa butter dark chocolate melts in water, the dissolved chocolate is swayed in a small bowl, pour the chocolate liquid into another bowl... After cooling the remaining chocolate in the bowl, use a small spoon to scrape it down and it will be beautiful broken.
4. How to store the "Black Forest Cake"? Answer: The uneaten cake can be frozen. Thaw at room temperature before eating. After thawing, the cake can be eaten at room temperature. Freeze storage for 15 days, no problem, refrigerate for 5 days
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