Black Forest Cake in cups, the individual format to succeed every time.
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Total: 2 h 30 min Diners: 8
The combination of fruit with chocolate is always a great success. As far as German confectionery is concerned, few creations have achieved as much fame as the Black Forest cake, which combines chocolate in its sponge version with the sweet, yet bitter, cherry liqueur.
However, little is known about it at a popular level. The great pastry reference has always been the French one. Croissants, crepes, mille-feuille, macarons, tarte Tatin or crême brûlée, better or worse elaborated, but we have all eaten any of them at some time. And it is the same with the Italian, and its well-known tiramisu or panna cotta.
All these desserts from neighboring countries are also easily found among the ranks of the dessert menus of restaurants, but not so with the German ones that are only found in those specializing in this type of cuisine. If you have been lucky enough to go to Horcher, the classic among the classics of German restaurants in Madrid, you will have surely eaten the Baumkuchen or tree cake, its star dessert, which receives this curious name because it is made of layers of sponge cake dough and the cut is like that of a tree trunk.
The Baumkuchen is not easy to make at home, as it requires a special utensil, but this is not the case of the black forest cake, which although it requires some skill in the preparation of the cake and the beating of the eggs, it is enough to read the recipe carefully.
For this Black Forest Cake.I have opted for the most classic recipe, which consists of a drunken sponge cake, in this case with kirsch and a little brandy, a few layers of cream and a decoration of cherries in syrup and chocolate zest, which will delight those who like strong flavors. But there are plenty of options for the sponge cake, drunk with different liquors or even without it and the cream filling to which you can incorporate cocoa.
In addition, I have prepared it in cup format, a presentation that saves a lot of time and is equally attractive and also serves to take advantage of all the remains of cake that would not be lustrous in the cake. With the trimmings, let’s go. Do not hesitate to get cups like this if you think that you might use them for this recipe and they will be left gathering dust in the cupboard, because they can be used in countless sweet and savory preparations. In addition, these tart cups freeze perfectly.
How to make Black Forest cake in cups
Black Forest Cake Cups
Black Forest Cake Cups
White Forest Cake Cups
White Forest Cake Cups
Ingredients
For the sponge cake<
70% melting chocolate, 150 g Butter, 100 g Eggs, 6 pcs Ground almonds, 50 g Wheat flour, 150 g Sugar, 110 g Baking powder, 10 g
For the syrup
For the syrup
Water, 100 ml Sugar, 100 g Brandy or kirsch, 1 shot
For the cream
For the cream
Water, 100 ml Sugar, 100 g Brandy or kirsch, 1 shot
For the cream:
Whipping cream, 400 ml Icing sugar, 180 g (to taste)
For the decorations
Cherries in syrup or sour cherries, 30 pcs Cocoa, optional Chocolate granillo, optional
Step 1
Whip the cream until stiff with the help of a whisk. When it is taking consistency add the powdered sugar and finish whipping until it is firm. Put in a piping bag and chill for at least four hours.
Step 2
Preheat the oven to 170 ºC. Prepare the mold by putting a base of baking paper and buttering the molds. Separate the egg whites from the egg yolks and whip the egg whites until stiff by adding the sugar, just as you did with the cream, until the meringue is very firm.
Step 3
On the other hand, beat the butter with the egg yolks until it forms a paste. Melt the chocolate in a bain-marie and add it to this preparation, mixing very well. Then add the almond flour, the wheat flour and the baking powder.
Step 4
Add the meringue in batches, with wrapping movements so that the mixture is aerated. Then put in the oven and bake for 60 minutes. The mold used is 20 cm in diameter. When the cake is ready, let it cool completely.
Step 5
Meanwhile, prepare the syrup. To do this dilute the sugar with the water over medium heat. When the sugar is completely dissolved, add the liqueurs and turn off the heat. Cool completely.
Step 6
With the sponge cake trimmings, arrange a layer on the base of the glasses. Pour a good amount of syrup, whipped cream and some cherries. Make another layer. Finish with more cherries and, if desired, a little cocoa powder or grated chocolate.
