TASTY AND YUMMY BLACK FOREST CAKE RECIPIE | PREPARE BLACK FOREST CAKE FOR THIS CHIRSTMAS

HOW TO PREPARE BLACK FOREST CAKE FOR THIS CHIRSTMAS

Black forest cake recipies,black forest cake,black forest cake for chirstmas,chirstmas special black forest cake,how to prepare black forest cake for this chirstmas,german cake,black forest bakery,how to prepare black forest cake,original black forest cake reciepie,indian black forect cake recipie,original black forest cake

Black forest cake with a cream and cherry icing

Genoese Sponge

• 4 eggs

• 1/2 cup + 2 tbsp(70 g) refined flour

• 7 tbsp(50 g) cocoa powder

• 1/2 cup + 3 tbsp (120 g) powdered sugar

• 8 tbsp(120 g) melted butter

• 1/4 tsp vanilla essence

• 1/2 tsp baking powder

• 1/8 tsp baking soda

Icing

• III 1/2 cups(500 g) fresh cream

• 2 tbsp(10 g) icing sugar

• a few drops of vanilla essence

• I tin(200 g) cherries in syrup and to decorate

• I small bar(50 g) plain chocolate and chocolate chips as your wish

NO. OF SERVING 

        12 ( I slice per serving )

NUTRIENTS :   (per serving)

   

carb	fat	protien	energy
24 g	28 g	5 g	326 kcal
8 %	50 %	7 %

PROCEDURE

**  To prepare the Genoese sponge, sift the flour, cocoa powder, baking powder and baking soda together. Place the sugar and eggs in a 20 cm serving Dish. Pour one cup of water into a 20 cm Low and place on medium heat. Set the serving dish into the unit, lower the heat and beat the eggs-sugar mixture till foamy and pale yellow. Add the vanilla essence. Remove from the unit and fold in the cocoa-flour. Add the melted butter and mix lightly. Pour into a greased and lined baking tray. Bake for 25-35 minutes in 24 cm Roaster, Following the general guidelines for baking. Remove and cool on a wire rack.

**  Using a peeler, Peel the plain chocolate bar into thin curly Strips and keep aside.

**  Drain the cherries and reserve the syrup. Keep 10-12 whole cherries aside. Deseed the remaining cherries and chop finely
**  For the icing, whip the fresh cream till it forms soft peaks. Add the vanilla essence, icing sugar and whip a little more. Divide the whipped cream into two portions. Add the chopped cherries to one portion. Refrigerate the cherry-cream and plain cream icing seperately for sometime.

**  To prepare the Black Forest Cake, Cut the Genoese sponge horizontally into 3 slices. Moisten each slice with the reserves cherry syrup and sandwich with the cherry-cream icing. Cover the top and sides of the cake with the plain cream icing.

**  For the final decorate the top with whole cherries and the chocolate curls. Chill.. Slice and serve..

                                   " EAT BETTER AND LIVE BETTER "

Read more »

DELICIOUS AND EASY CHIRSTMAS SPECIAL CHOCOLATE SPONGECAKE RECIPIE

CHOCOLATE SPONGE CAKE RECIPIE

Chocolate cake,chirstmas special chocolate recipie,how to preape a chocolate recipie,chocolate cake recipie,cake recipies,chocolate recipies,choco chips cake,german chocolate cake,recipie for chocolate cake,chirstmas cake,chirstmas special cake,simple chocolate cake recipie,chocolate truffle cake recipie,chocolate lava cake recipie,moist chocolate cake recipie,chocolate sponge cake recipie,chocolate sponge cake,dark chocolate cake,lava chocolate cake,birthday  chocolate cake, chocolate fudge cake, chocolate mousse cake,simple  chocolate mud cake recipie.

A basic Chocolate flavoured sponge

INGREDIENTS  

• 3 eggs

• I 1/4 cup (125 g) refined flour

• 4 tbsp (25 g) cocoa powder

• I cup (150 g) butter

• I cup (150 g) powdered sugar

• I tsp vanilla essence

• 3-4 tbsp milk

• 3/4-I tsp baking powder

NO.OF SERVING

          16 ( I slice per serving )

NUTRIENTS : (per serving)    

carb	fat	protien	energy
16 g	9 g	3 g	155 kcal
5 %	16 %	4 %

PROCEDURE

**  Sift the flour,cocoa powder and baking power together.Cream the butter and powdered sugar in a 20 cm Combi-Bowl till light and fluffy.Separate the eggs and beat the yolks lightly.Add vanilla essence and pour into the creamed mixture,stirring gently.Fold in the flour,a few tbsps at a time, to form a smooth batter. Beat the eggs whites stiff and gently fold into the butter-flour mixture. Now add the milk to get a dropping consistency.

**   Pour the batter into a greased and lined cake tray.Bake in 24 cm Roaster for 45-50 minutes, following the general guidelines for baking. You can add the layer of straw berry slices to just a final touch. Remove and cool on a wire. Slice and serve.

**  For a plain Victoria sponge,use 150 g flour without any cocoa powder and proceed as mentioned above..

Read more »