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Posted by

Janet in Santa Monica on March 07, 1997 at 7:41:34:

In Reply to:

REQUEST: Black Forest Cake posted by BJ on March 04, 1997 at 9:19:36:

This is from the Kraft food site .. virtually the same as Dayloe's suggestion. Another recipe to give an idea of the fancy schmancy version is from David Rosengarten's show, TASTE, on TVFN.

  Black Forest Cake (Kraft Classic)  Prep Time: 40 mins.  Skill: Learning Cook  Ready In: 40 mins.  Serves: 12  

  1 can (21 oz.) cherry pie filling, drained  1/4 cup kirsch brandy  *2 (9-inch) chocolate cake layers  1 tub (16 oz.) COOL WHIP Whipped Topping, thawed  Chocolate curls or shavings  Note: Or use 1/2 teaspoon almond extract.  

  MIX cherry pie filling and brandy in medium bowl. Spoon evenly over one cake layer on serving plate, reserving 12 cherries for garnish. Spread about 2 cups of the whipped topping evenly over cherries and top with second cake layer.  

  FROST top and sides of cake with remaining whipped topping, reserving about 2 cups. Press chocolate curls onto sides of cake. Pipe reserved whipped topping around base of cake and on top. Garnish with reserved cherries and additional chocolate curls.  

  Refrigerate until ready to serve.  

  another for those who love to bake:  

  TASTE SHOW #TS4803BLACK FOREST CAKE  

  For the cake:  

  6 ounces bittersweet chocolate, cut into bits  6 tablespoons unsalted butter  1 teaspoon vanilla extract  l/3 cup water  6 large eggs at room temperature  1 cup sugar 1 cup cake flour  1/2 teaspoon salt  

  For the filling:  2 pounds canned sour cherries, drained, reserving the juice  l/3 cup sugar  5 teaspoons cornstarch  2 tablespoons Kirsch  

  For the syrup:1/2 cup sugar  1/2 water  l/4 cup Kirsch  

  For the whipped cream topping  l envelope of unflavored gelatin  3 tablespoons Kirsch  3 cups well-chilled heavy cream  1/3 cup sifted confectioner's sugar  l teaspoon vanilla  l 1/2 cups chocolate shavings and curls  glaceed cherries for garnish  

  Make the cake:  Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, vanilla and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently butthoroughly. Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes,or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.  

  Make the filling:  In a saucepan combine reserved cherry juice, sugar andcornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.  

  Make the syrup:  In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirsch. Let cool. Make the whipped cream topping: In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.  

  Assemble cake:  Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of genoise onto cake. Brush with syrup,spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third genoise layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cakereserving about 2/3 cup for garnish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake and top each rosette with glaceed cherry. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.  

  Yield: 8 to 10 servings  Recommended Wine: Pedro Ximenez Montilla Alvear  Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved  

  Enjoy, Janet