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Black Forest Gateau Cake

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Black Forest Gateau Cake Black Forest Gateau Cake Makes 400g (14 oz) Ingredients: Butter - 125g (4½ oz), softened Icing sugar - 250g (9 oz), sifted Vanilla extract - a few drops Milk - 1-2 tbsp Directions: 1. Plain chocolate - 30g (1 oz), melted 2. Beat together the butter until soft, then cream in the sugar gradually. 3. Add the vanilla and melted chocolate and sufficient milk to give a fairly firm spreading consistency. Chocolate Fudge Cake Ingredients: 1 (18.5 ounce) package chocolate cake mix 1/4 cup butter 2 cups white sugar 6 tablespoons unsweetened cocoa powder 1 cup heavy whipping cream 1 tablespoon vanilla extract 1/4 cup chopped walnuts Directions: 1. Bake a box chocolate cake as directed. While hot from the oven, poke holes over entire cake with a fork. While the cake is cooking prepare the fudge sauce. 2. For the fudge sauce: In a saucepan, combine butter, sugar, cocoa and cream. Stir over medium heat until a full boil starts. Cook at a full boil for 2 minutes. Stir in vanilla. Pour while hot over warm cake. Sprinkle with chopped walnuts. Serve alone or with ice-cream. Staffordshire Fruit Cake Makes one 20 cm (8 inch) cake Ingredients: Butter -175g (6 oz) Caster sugar - 175g (6 oz) Eggs - 4 Plain flour - 225g (8 oz) Ground mace - ½ teaspoon Baking powder - ½ teaspoon Black treacle - 50g (2 oz) Ground almonds - 50g (2 oz) Currants - 225g (8 oz) Glacé cherries - 50g (2 oz), quartered Mixed peel - 50g (2 oz), chopped Brandy - 1 tablespoon Lemon juice - 2 teaspoons Directions: 1. Set the oven to 180 ºC / 350 ºF / Gas 4. Grease and line a 20 cm (8 inch) round cake tin. Cream the butter and sugar together in a bowl until light and fluffy. Whisk the eggs together in a bowl set over a pan of hot water then beat into the butter mixture. 2. Sift together the flour, mace and baking powder and fold into the butter mixture, alternately with the treacle and ground almonds. Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice. Turn the mixture into the prepared tin and smooth over the top. 3. Bake for 2 hours, covering the top with a piece of kitchen foil if it appears to be browning too quickly. Allow to cool in the tin for 5 minutes, then turn out on to a wire rack. Strawberry Shortcake Ingredients: 3 pints fresh strawberries 1/2 cup white sugar 2 1/4 cups all-purpose flour 4 teaspoons baking powder 2 tablespoons white sugar 1/4 teaspoon salt 1/3 cup shortening 1 egg 2/3 cup milk 2 cups whipped heavy cream Directions: 1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. 2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. 3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. 4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. 5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream. Nutrition at a glance: Servings Per Recipe: 9 Amount per serving Calories 380 Protein 5.8g Total Fat 19.1g Sodium 309mg Cholesterol 61mg Carbohydrates 48.3g Fiber 3.6g Butterscotch Explode Cake Ingredients: 2 cups wheat flour 2 tbl. brown sugar 3 oz. refined weapons-grade plutonium 12 oz. Butterscotch cake mix 2 lbs. Composition 4 plastique explosive 1 egg Directions: 1. The problem most novice chefs have with desserts of this type is, of course, the radioactivity of the ingredients. But with a few precautions there's no reason this tasty cake should lead to the sterilization and brain cancer that so many of my recipes do. 2. So with safety in mind, step one is to give the 3 oz. of plutonium a nice coating of the C4, then pack the ball inside a spherical titanium blast core. If you don't have access to a titanium core, you can make one out of crushed grahm crackers by simply rolling them, then compressing them with your hands or a rolling pin until they are the same density as titanium. If you don't have access to weapons-grade plutonium, try substituting a mixture of Velveeta cheese, Spam shavings, and two teaspoons of Ms. Dash. 3. Once you have your core, (I hope you remembered to keep the isotope behind the fluid-filled lead radiation barriers, or else you will have received several lethal doses of radiation by now), prepare the cake mix per instructions. Pour it around your core and pop it into a 325 degree oven for 30 minutes. Watch the cooking closely: if you remove it from the heat too quickly, the interior of the cake will be sticky. If you leave it in for even one second too long, the plutonium will reach critical mass and the resulting 30-kiloton explosion will vaporize the city. 4. While the cake is still warm, sprinkle the brown sugar over the top as a garnish. You're done! The finished product should be very fluffy and moist, with a potential blast radius easily 1,000,000 times greater than other store-bought desserts. Your dinner guests' delight will be matched only by the terror felt by the world leaders as you unveil a treat capable of wreaking unspeakable destruction, turning the land into a blackened radioactive Hell if every knee doesn't bow to your evil demands. It's also low in fat. Carrot Cake Serves 8 Ingredients: Butter - 225g (8 oz) Light soft brown sugar - 225g (8 oz) Eggs - 4, separated Orange - ½, zest only Lemon juice - 4 tsp Self-raising flour - 175g (6 oz) Baking powder - 1 tsp Ground almonds - 50g (2 oz) Walnut pieces - 125g (4½ oz), chopped Young carrots - 350g (12 oz), peeled and grated Cream cheese - 225g (8 oz) Clear honey - 2 tsp Directions: 1. Pre-heat oven to 180 °C / 350 °F / Gas 4. Grease and line a deep 20 cm (8 inch) round cake tin. 2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg yolks, then stir in the orange zest and 3 teaspoons of the lemon juice. Sift in the flour and baking powder, then stir in 100g (3½ oz) of the walnuts. 3. Whisk the egg whites until stiff, then fold into the cake mixture with the carrots. Pour into the prepared tin and hollow the centre slightly. Bake for about 1½ hours. Cover top with foil after 1 hour if it starts to brown. Leave to cool slightly, then turn out onto a wire rack and remove the lining paper. Leave to cool. 4. To make the topping, beat together the cheese, honey and remaining lemon juice and spread over the top of the cake. Sprinkle the topping with the remaining walnuts. Upside-Down Strawberry Shortcake Ingredients: 1 cup miniature marshmallows 1 package (16 ounces) frozen sweetened sliced strawberries, thawed 1 package (3 ounces) strawberry gelatin 1/2 cup shortening 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk Fresh strawberries and whipped cream Directions: 1. Sprinkle marshmallows evenly into a greased 13 by 9 by 2-inch baking dish; set aside. In a bowl, combine strawberries and gelatin powder; set aside. In a mixing bowl, cream shortening and sugar. 2. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour batter over the marshmallows. 3. Spoon strawberry mixture evenly over batter. Bake at 350 ฐ for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Garnish with strawberries and whipped cream. Yield: 12-16 servings. Black Forest Gateau (Schwarzwälder Kirschtorte) Ingredients For the sponge: 6 egg yolks 200g egg 1 cup sugar 80g sifted flour 20g cocoa powder 35g wheat flour 40 g melted chocolate Greaseproof paper For the Syrup: 300g cold water 150g sugar 70g Kirschwassser (cherry liquor) For the Filling: 400g cherries in a jar (Schattenmorellen) 1 litre cream (32% fat) Corn flour 70g sugar 5g Vanilla sugar Cinnamon Roasted peel of lemon 80g Kirschwasser (45%) 100g syrup (see recipe) For the Topping: choco curls (To make chocolate curls from chocolate bar, shave bar with vegetable peeler) some fresh or glace cherries for decoration. Method 1. Heat the eggs and the sugar in a metal bowl over the cooker for a few minutes to around fifty degrees. Remove the bowl from the fire and keep whisking the eggs to aerate the mixture until thick and fluffy, about 10 minutes. The mixture should go about 4 or 5 times as big and change colour. From orange to a very pale and white colour. 2. Add the flour and the cocoa powder and fold it in very gently. Then add the melted butter and stir it carefully. 3. Put the mixture into a double lined tin, flatten it out and bake it in a pre-heated (200C) oven for about 20 minutes.
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