(A)
4 egg yolks
1/4 tsp salt
2 tsp rum or kirsch
40g castor sugar
(B)
25g cocoa powder
85ml warm corn oil
(C)
135ml warm water
(D)
125g cake flour
1/2 baking soda
1/2 baking powder
(E)
4 egg whites1/2 tsp cream of tartar
50g castor sugar
Filling15 fresh cherries pitted and halved (dried with paper towel)
25 canned pitted sour cherries halved drain well
500ml whipping cream whipped with 2 tbsp icing sugar
100g shaved Lindt 70% Dark Chocolate
10 - 12 Fresh whole cherries with stems for decoration/maraschino cherries with stems
Method :1. Mix ingredients (A) well with a hand whisk.
2. Stir cocoa powder in warmed oil until dissolved and pour into yolk mixture.
3. Stir (C) into yolk mixture.
4. Sieve ingredient (D) and stir it into yolk mixture.
5. Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff. 6. Pour 1/2 white into yolk mixture and blend well.
7. Pour yolk mixture into the remaining egg white mixture and blend well.
8. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.
10. Whip the cream with icing sugar until stiff.
11. Add pitted fresh and sour cherries into half portion of the whipped cream.
12. Sandwich the cake with (11).
13. Frost the cake with the remaining half portion of whipped cream and decorate as appropriate with chocolate shavings and fresh whole cherries.
Notes:
Baking soda is alkaline in nature. It is used in most chocolate cakes to act as a leavening and to neutralize acidic nature of chocolate/cocoa powder and to give the cake a darker colour.
Chocolate cakes will give you a sourish taste if you do not use baking soda.
Remember to line the base of your cake pan with baking paper.
By Florence ( http://wlteef.blogspot.com/2005/04/black-forest-cake.html)
