Saturday, July 20, 2013

Black Forest Cake

1 chocolate sponge
1 can dark pitted cherries
brandy
large carton cream
1 med block milk chocolate
1 tsp sugar

Method: Drain cherries and reserve 12-14 for top of cake. Cut remaining cherries in halves, draining on paper towel. Put a little brandy over the halves. Grate 3/4 of chocolate and mix to a paste with brandy. Beat cream until stiff, adding sugar and a capful of brandy. Remove frozen sponge from freezer and cut each half into 2 layers (4 layers in total). Spread each layer with chocolate paste, then cherry halves (flattened with fork), then layer of brandy cream. Decorate top with cream using star forcer. Put cherries on top and grate chocolate over top and sides. Make 24 hours before needed. Store in refrigerator. [Serves 6]

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.62 ['Spring Menu']

No comments:

Post a Comment

Post a Comment

"A BIRD IN THE BUSH IS WORTH TWO IN THE TOWN."