#82 Irresistable Black Forest Cake

Isn’t it amazing how the bitter seed of the cocoa tree got converted into such an exquisite sweet delight that has warmed up the hearts of women all around the world!! I have an immense love for chocolate and may even be one of the worst Chocoholics that you have ever met. Of course, as any chocolate lover will tell you, you don’t need a holiday or special occasion to indulge in a chocolate recipe, besides who doesn’t like chocolate? Who can look at chocolate and not want a bite? What is a cookie without chocolate chips? How can you pass by a chocolate bar complimented with nuts and fruits and not want to take a bite?

The Black Forest Cake is German in origin -a chocolate layered cake with Kirsch, whipped cream, cherries and chocolate curls. The Germans called it Schwarzwälderkirschtorte.

So here’s my big indulgence on the excuse that it is “Valentine’s Day”--a black forest cake filled with strawberries substituting Kirsch with the Bourbon I found in my cabinet  Not that I don’t love fresh cherries, but I simply love strawberries with chocolate. The display will look spectacular and beautiful for any special occassion. Here's how...........

Ingredients :
For the cake layers:

4 ounces chocolate chips melted

½ cup all purpose flour

1 tspn baking powder

1 cup unsalted butter

3 large eggs

1 cup sugar

For Whip cream topping:

3 cups heavy cream

3 oz Confectioners sugar

½ tsp vanilla essence

For Strawberry filling:

Strawberries- 1 pint

Sugar-1 oz

Bourbon- 2 oz

For the Visual effects:

Chocolate Bar

Toasted Sliced Almonds

Few fresh cherries

1. For the cake: Grease 2 deep 9 inch round pans, line with parchment/wax paper.

2. In a mixing bowl, add softened butter and sugar and beat with

electric beater at high speed for about 15 mins until the mixture is creamy and pale yellow.
3. Add the eggs one at a time until the mixture is smooth and creamy. Sift the plain flour well. add the baking powder to it.

4. Now fold the dry ingredients very gently into the wet slowly folding and mixing.

.  5. Do not over beat the batter or the cake will lose its fluffiness.

 6. Now divide the batter into the 2 pans and bake for about 25-30 mins at 375 degrees until a tooth pick inserted into it comes out clean. Cool on rack.

 7. To prepare the cream filling pour the whipping cream and sugar into a large bowl and beat it real well until steady soft peaks are formed.

 8. Add vanilla extract and combine well.

 9. Take the strawberries and slice them thick. Add Bourbon and sugar and toss well. Keep aside.

10. Melt chocolate in a bowl over a double boiler and when melted spread the chocolate over a cutting board and let cool.

11. With a large knife shave long curls from the chocolate and preserve in refrigerator until ready to use.

To put the cake together

1. If the cakes are firm, slice each cake into two(for four layers)or you may leave them as two layers.
2. Place the first slice of cake on a serving platter lined with wax paper. Spread a layer of whipping cream.
3. Spread a layer of strawberries over the cake and top with another layer of whipping cream.
4. Based on the number of cake layers you may divide the strawberries and whipping cream into 2 or 4 parts.
5. Top with the last layer of cake and spread the remaining whipping cream on top and sides of the cake.
6. Spread and smooth evenly on all sides. Take the cake carefully on the palm of your hand and take  a handful of toasted almonds and pat it around the sides of the cake.
7. Using a piping bag filled with whipping cream make some rosettes on the top.
8. Place cherries on each rosette. For the finishing touch place a small batch of chocolate shavings at the center of the cake.