![]() It can be covered with whipped cream or butter cream decorated with chocolate chips. Sometimes the base of the cake can be made with shortcrust. The chocolate cake must contain at least 3% cocoa powder. The amount of Kirsch is optional, but will determine the final flavor. The filling can consist of whipped cream, butter cream, ganache and cherries. These cakes should be made with Kirsch cream or butter cream or a combination of both. There are state guidelines that must be met to be able to name and sell a cake as Black Forest in Germany. The term “Black Forest cherry” is nowadays widely used by many producers. In it, amateurs and professionals compete for their homemade cherries for the Black Forest. Since 2006, the Black Forest Cake Festival has been held every 2 years in Todtnauberg, a district of Todtnau in the Black Forest. It is common to find versions of this cake using local ingredients, even omitting the liqueur. Today it is the most popular cake in Germany. In 1949, Black Foresta was the 13th best known cake in Germany. “250 pastry specialities and how they are made” by JM Erich Weber, Dresden, 1934. At this time, it was known mainly in Berlin, as well as in good bakeries in German, Austrian and Swiss cities. In 1934, the Black Forest cake was mentioned for the first time in writing. To this day, however, no illuminating evidence has been made public. His research revealed that Hildenbrand worked in the Black Forest in the 1920s (Furtwangen and Freudenstadt). In addition, there is a hand-dating photo from 1936, showing the master confectioner making a Black Forest cake. His recipe consisted of only one layer and one shortcrust paste, although he insisted that he invented the combination of cherry cream and chocolate, as well as cream with Kirsch.Īccording to research conducted by Tübingen city archivist Udo Rauch, there is increasing evidence pointing to Tübingen pastry chef Erwin Hildenbrand as the creator of the Black Forest in the spring of 1930 at the Café Walz. It is exhibited in the open-air museum of the Black Forest ( Schwarzwälder Freilichtmuseum Vogtsbauernhof). There is a recipe written by Keller himself in 1927. The confectioner Josef Keller (1887-1981), born in Swabian Riedlingen, claimed to have invented the cake in 1915 in the then famous Café Agner (now disappeared) in the city of Bad Godesberg, now the district of Bonn. Another theory talks about the possibility that the name of the cake is based on the colors of women’s clothing Bollenhut Black Forest.There is a possible predecessor called “Black Forest Pie” which possibly does not come from the Black Forest but from Switzerland.The name could also be due to the ingredient Kirschwasser(Kirsch, cherry liqueur) since it is produced mainly in the Black Forest.The name, Black Forest, could be due to the addition of grated dark chocolate since it reminds of a dark forest.Its origins are not clear and it is believed that its name does not necessarily have to be linked to the Black Forest. Its composition consists of a chocolate cake moistened with Kirsch, a filling made with cherries, whipped cream and decorated with chocolate chips. In fact, today, it is considered a classic of its gastronomy. This cake of German origin emerged during the 1930s and eventually became one of the most popular cakes in Germany. Repeat with remaining layers.Schwarzwäld Torte or Black Forest cake origin. Place one layer, cut side up, on a platter, top with 1/3 of the icing and 1/3 of the cherry mixture. Drizzle each layer with reserved cherry syrup. Using a large serrated knife, cut cake into 3 even layers. Add icing sugar, extra cream and vanilla and whip to soft peaks. Transfer to the bowl of an electric mixer and beat with whisk attachment until aerated. Put chocolate and cream in a medium saucepan over low heat, stirring until melted. Simmer remainder until the liquid has thickened. Carefully add cherries and brandy and cook for a further 10 minutes. Cook without stirring for about 10 minutes, until a pale caramel forms use a wet pastry brush to brush down sides of pan to prevent sugar crystals forming. Meanwhile, put extra sugar and 125ml water in a medium saucepan, stir to combine and place over medium heat. Allow to cool in tin for 10 minutes before turning out, and cool completely on a wire rack. Pour batter into prepared tin and bake for 50-55 minutes, until a skewer can be inserted and removed cleanly. Pour in cocoa mixture and whisk to combine. Whisk eggs, yolks and yoghurt in a large bowl until smooth. Grease and line the base and side of a 22cm round cake tin with baking paper. Bring to a simmer and cook for 2 minutes, remove from heat and set aside to cool completely. Put cocoa powder, butter, olive oil, milk, caster sugar, brown sugar and vanilla in a medium saucepan over moderate heat. Preheat oven to 180☌ fan forced (200☌ conventional).
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