I know. Its been a while. AND I made my husband a birthday cake that I just had to share with you! As always, hubby requested a traditional Black Forest Cake. It is laden with whipped cream, sour cherry preserves, and kirsche (this is a Cherry Brandy that merely enhances the overall cherry flavor... you otherwise have no idea it is there). The sponge is a dense chocolate torte, and it is a delight to the taste buds! I've always used Gourmet Mag's recipe, and wanted to link to it on Epicurious but they don't have it there, so I won't be providing the recipe for copyright concerns. However, you can find it on page 746 of The Gourmet Cookbook Bible by Houghton Mifflin. Everything is from scratch and as such it is a true labor of love (it takes about 4 hours from start to finish, and uses about every big mixing bowl I have) but the end result is incredibly worthwhile. In lieu of a recipe, observe in various stages of completion:
This is the chocolate and butter melted together:
This is the egg whites beaten to medium peaks:
This is the egg yolk, almonds, and other small dry ingredients whipped into the egg yolks:
This is after the chocolate mixture gets whipped into the egg yolk mixture:
This is before it goes into the Springform pan, when the flour has been added to the above chocolate yolk mixture, and then the whites have been gently folded in:
Et Voila! (Yes, that is fresh whipped cream)
This is the chocolate and butter melted together:
This is the egg whites beaten to medium peaks:
This is the egg yolk, almonds, and other small dry ingredients whipped into the egg yolks:
This is after the chocolate mixture gets whipped into the egg yolk mixture:
This is before it goes into the Springform pan, when the flour has been added to the above chocolate yolk mixture, and then the whites have been gently folded in:
Et Voila! (Yes, that is fresh whipped cream)
YUM!!
