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Black Forest Cake
Forêt Noire

Serves: 8 : 8

Preheat the oven to 400º. Grate the chocolate and put it in the refrigerator. Beat the eggs with 1 cup of the granulated sugar and a few drops of vanilla extract until the mixture is frothy. Stir in cocoa and flour. Stir in butter until smooth. Divide the batter between three buttered and floured 9" layer cake pans. Bake for 20 minutes. Unmold the cake layers onto a wire rack and leave until cold. Pour the rest of the granulated sugar and the water in a pan and bring to a boil. simmer for 10 minutes or until the mixture thickens without browning. Flavor with 3 tablespoons of Guinettes juice. Brush this syrup over the 3 cake layers. Whip the crème fraîche with the iced water, 1/2 cup of Guinettes juice and the superfine sugar until the crème has doubled in quantity. Cover one of the cake layers with a layer of whipped cream 1/2" thick and dot with 12 Guinettes. Top with 2nd layer cake and repeat. Put the third cake layer in position and cover top and sides of the cake with remaining whipped cream. Cover the sides of the cake with grated chocolate and decorate the top with 12 more Guinettes and the remaining chocolate.

Recipe Contributed By

Recipe Category: Desserts

1/2 lb dark chocolate Available Online
2/3 cup iced water
3 cups thick creme fraiche
4.5 oz of Guinettes cherries in Brandy Available Online
1 1/2 cups water
2/3 cup melted butter
1 cup flour
1/2 cup cocoa powder
Vanilla extract
2 cups granulated sugar
6 eggs
1/3 cup superfine sugar

Items Available For This Recipe