Uploaded December 2023 | Updated September 2026, 2 weeks ago
Hello Darlings, welcome back to the 4th season of Dining Through The Decades! It's a special holiday edition, which means we are jumping through the eras each week instead of staying in the one era! This weeks recipe is from a lovely cookbook from 1969 (thank you to a wonderful subscriber for kindly sending it to me) 💕
This recipe was divine and I cannot recommend it enough, you HAVE to make it for yourself!
Black Forest Cake
Ingredients:
½ cup butter or margarine
1 cup sugar
6 eggs separated, at room temperature.
4 1-ounce squares semisweet chocolate melted and cooled.
Kirsch
1 ½ cup toasted filberts (hazelnuts), grated in mouli grater.
¼ cup unsifted all-purpose flour
1 1-pound jar red maraschino cherries
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
3 cups heavy cream
1/3 cup sifted confectioners’ sugar
Chocolate curls
Method:
Cream butter with sugar; beat in egg yolks, 1 at a time. Blend in melted chocolate and 2 tablespoons kirsch. Mix together filberts and flour; stir into butter mixture. Beat egg whites until stiff but not dry. Fold into batter. Turn into greased and floured 8-inch springform pan. Bake in 375 F/ 190 C oven for 1 hour or until cake tests done. Cake may have slight crack. Cool for 10 minutes in pan; remove and cool thoroughly on cake rack.
Drain maraschino cherries, reserving syrup and 13 cherries for decoration. Slice remaining cherries. Combine cherry syrup and enough kirsch to measure ¾ cup. Gradually blend syrup mixture into cornstarch in saucepan. Add lemon juice. Stir over medium heat until mixture boils, about 30 seconds. Add sliced cherries and cool. Cut cake into 3 layers with long sharp knife. Place top layer inverted on cake platter; spread with cherry filling. Whip cream in large bowl with electric mixer, gradually adding confectioners’ sugar and 4 tablespoons of kirsch. Spread generously over cherry filling; assemble remaining 2 layers, filling and frosting with remaining whipped cream. Decorate with whole cherries and chocolate curls.
Enjoy and Merry Christmas!
Instagram: instagram.com/sagelilleyman/?hl=en
Help support my channel: ko-fi.com/sagelilleyman
Hello Darlings, welcome back to the 4th season of Dining Through The Decades! It's a special holiday edition, which means we are jumping through the eras each week instead of staying in the one era! This weeks recipe is from a lovely cookbook from 1969 (thank you to a wonderful subscriber for kindly sending it to me) 💕
This recipe was divine and I cannot recommend it enough, you HAVE to make it for yourself!
Black Forest Cake
Ingredients:
½ cup butter or margarine
1 cup sugar
6 eggs separated, at room temperature.
4 1-ounce squares semisweet chocolate melted and cooled.
Kirsch
1 ½ cup toasted filberts (hazelnuts), grated in mouli grater.
¼ cup unsifted all-purpose flour
1 1-pound jar red maraschino cherries
1 ½ tablespoons cornstarch
1 tablespoon lemon juice
3 cups heavy cream
1/3 cup sifted confectioners’ sugar
Chocolate curls
Method:
Cream butter with sugar; beat in egg yolks, 1 at a time. Blend in melted chocolate and 2 tablespoons kirsch. Mix together filberts and flour; stir into butter mixture. Beat egg whites until stiff but not dry. Fold into batter. Turn into greased and floured 8-inch springform pan. Bake in 375 F/ 190 C oven for 1 hour or until cake tests done. Cake may have slight crack. Cool for 10 minutes in pan; remove and cool thoroughly on cake rack.
Drain maraschino cherries, reserving syrup and 13 cherries for decoration. Slice remaining cherries. Combine cherry syrup and enough kirsch to measure ¾ cup. Gradually blend syrup mixture into cornstarch in saucepan. Add lemon juice. Stir over medium heat until mixture boils, about 30 seconds. Add sliced cherries and cool. Cut cake into 3 layers with long sharp knife. Place top layer inverted on cake platter; spread with cherry filling. Whip cream in large bowl with electric mixer, gradually adding confectioners’ sugar and 4 tablespoons of kirsch. Spread generously over cherry filling; assemble remaining 2 layers, filling and frosting with remaining whipped cream. Decorate with whole cherries and chocolate curls.
Enjoy and Merry Christmas!
Instagram: instagram.com/sagelilleyman/?hl=en
Help support my channel: ko-fi.com/sagelilleyman
