The cake part was a no-brainer – I used my all time favourite chocolate cake recipe and the rest of it was just construction work. Rules what rules? I got me some port-soaked cherries and cake…and it was gooooood. There’s sweetness, there’s alchohol…so why not? It worked really well anyway. I prepared the fresh cherries, with a simple sugar syrup…and white port. Many use the canned syrup with kirsch or rum, or on its own if a non-alcohol cake is required. In my recipe, I used freshly frozen cherries instead of the canned ones, which is often what is recommended in recipes because they already come well soaked in syrup. Well, the chocolate cake, whipped cream and shaved chocolates bits are great too, but the cherries…mmmm… In my opinion, the kirsch-soaked cherries are the best parts of the cake. Cherries are steeped in a sugar syrup with Kirsch before it is used for the cake. Kirschwasser, otherwise commonly known to the rest of us simply as Kirsch is a clear liquor distilled from cherries. The traditional blackforest cake originated from Germany, and is called Schwarzwälder Kirschtorte (black forest cherry torte). Yes, for those in the know – I still have cherries and this was a great recipe for using up more of them. But still no cake.įinally I got my act together (a couple weeks late) and decided to go with the classic, old fashioned Blackforest Cake. We celebrated his birthday with a amazing meal at Nobu. Turned out, I spent way too much time thinking about what to bake that my man’s birthday came and went and the cake was only still a vision in my head. I thought long and hard and changed my mind a dozen times. I wanted to bake him something different.
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