My guest contributor, my Aunt Jackie was kind enough to share this delicious Black Forrest Cake which is a favourite of her husband’s; my uncle Matthew. It is an unbelievable cake and not too difficult to make but will wow you guests every time.
BLACK FOREST CAKE
8 egg yolks
8 egg whites
¾ c white sugar
1 tbsp warm water
2/3 c cake flour
1/3 c ground almonds
3 tbsp cocoa
Butter and four a 10 inch spring-form pan.
Preheat oven to 375 degrees.
Sift the flour and cocoa together.
Beat the egg yolks and sugar until light in colour. Add the warm water and beat for about 5 minutes.
Gently fold the cocoa/flour mixture into the egg yolks. Then gently fold in the ground almonds.
Beat the egg whites and then fold them gently into the yolk mixture.
Pour mixture into the prepared pan. Bake for 30 – 40 minutes in center of oven.
Let cake cool 5 minutes before removing from pan, Cool.
1 large can of pitted sweet Bing cherries.
4 cups of whipping cream.
Cut the cake into 3 layers. Spread some cherries and cream on the bottom layer. Top with second layer, repeat with cherries and cream. Top with third layer, cover cake with cream, decorate with rosettes and maraschino cherries. Sprinkle with grated chocolate or cover top with chocolate curls.
This decadent Black Forrest cake is unbelievable, not too sweet, but just right. It will become one of your favourites, just like it is mine and my Uncle Matthew’s. Enjoy. Cheers, Michele