A recipe for making black cherry wine.
Chocolate sponge cake body
low gluten flour
Granulated or powdered sugar
65% dark chocolate chips
Black Forest Cake with Homemade Black Cherry Wine
Wash the black cherries and cut them in half, remove the pits, add the rum and granulated sugar and marinate for a day or two in advance.
In a grease-free bowl, separate the egg whites from the yolks.
Start whisking the egg whites, adding the granulated sugar in three additions, beating the whites on low speed to a coarse froth, and start adding the first sugar.
Beat until stiffly frothy and lift up the whisk to see small upright tips. At this point, preheat the oven to 160 degrees.
Add the egg yolks and continue beating.
Just whip it until you can’t see the yolk.
Sift the low gluten flour into the lake of eggs.
Mix in a bottom up motion until no flour particles remain.
Melt the milk and butter in water.
Sieve the melted liquid into the cocoa powder and stir well.
Then pour in the previous batter and mix well.
Add a spoonful of cherry wine and toss together.
Butter the inside of a six-inch loose-leaf round film and lined with greaseproof paper underneath and around it
Pour the batter into the mold.
Bake in oven at 160 degrees for 30 minutes, 150 degrees for about 20 minutes.
It’s hot out of the oven.
Cover with a damp cloth and then parchment paper, place the cake upside down on top, remove the parchment paper from the cake, cover with parchment paper and damp cloth to cool
Melt dark chocolate through water.
Spread on a baking sheet or plate and refrigerate
Cool the cake and cut it into three pieces with a serrated knife.
Brush both sides of the cake with cherry wine, just enough to use up the cherry wine!
Light cream whipped to a 6 or 7 per cent whipped cream, thick sour cream consistency
On a cookie sheet, assemble the cake with a layer of slices, a layer of whipped cream, and a layer of wine cherries in the same order.
Scrape out the chocolate chips with the back of a knife.
Spread it over the cake.
Continue to whip the cream until the texture does not disappear, then add to the piping bag.
And a fresh cherry black forest cake will be ready.
2. The cream is best to use animal-based, chocolate powder recommended Valrhona flavor will be more concentrated, in short, the better the material taste better.
The buttercream spread does not need to be particularly smooth to make this cake, as it is decorated with chocolate chips.
You can also add 3g of water yogurt to adjust the hardness of the chocolate chips.