Or what we call Black Forest Cake. I made this cake a few months ago, one of the first cakes I made after I got back to the States. I've made my fair shares of black forest cake in the past, but they are all different. See this, this, this, and the first one I made in college (using canned maraschino cherries. Yikes!).
I was first introduced to Black Forest cake when I was in Indonesia. It is one of the most popular cakes there, a classic one. In Indonesia, Black Forest cake is made from 2-3 layers of chocolate sponge cake, whipped cream (sometimes buttercream), and canned dark cherry, with rum sometimes added or not. In the US, it is mostly similar except that they are using canned red cherry pie filling instead of the dark canned cherry, and no rum.
In the past, I always used rum, just because that's what I had known from Indonesia. I've started using Kirsch after I found out that it is what the cake is supposed to have, instead of rum. I was never a fan of Kirsch before, I think it tasted like a cough syrup and I always tried to avoid it, but not anymore, thanks to Hidemi Sugino. He uses Kirsch in his bavarian cream and his soaking syrup, just the right amount that it is actually really fragrant and tasted great!
I've made my own brandy-soaked cherries last year (as well as brandied raspberries). It was ready to use in December but it was also the time that I was gone for a few months. After I got back, I was so eager to use it in something. This is the perfect occasion for this, until I tasted it. It tasted really strong and while some people might like it, we have a pregnant woman in the group :). So what I did was mix the brandy-soaked cherries and the regular dark cherries and told her t avoid the cherries.
|Love this candid pic!|
Foret Noir (a.k.a Black Forest Cake)
Yield: one 8" square cake
2 layers of chocolate sponge
Note: I used what's available in my freezer, but feel free to use any kind of chocolate sponge/biscuit/joconde
3 egg yolks
1 tsp. powdered gelatin dissolved in a little bit of water (or 4g gelatin leaf)
15g Kirsch brandy
180g heavy cream
- Make creme anglaise with egg yolks, sugar, and milk and bring it to 84C
- Melt the gelatin and add it to the anglaise mixture
- Strain and cool on an icebath, stirring it from time to time
- Whip the cream until soft peak and fold it into the cooled anglaise mixture
80g bittersweet chocolate (I used 58% cocoa)
170g heavy craem
- Melt the chocolate
- Mix 2 Tbs. of heavy cream with the melted chocolate. Set aside to cool
- Whip the cream until soft peak
- Fold the cream into the chocolate mixture