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Black Forest Cake Recipe

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Ingredients:::
For the Chocolate Genoise/Cake 
• 1 cup All purpose flour
• 1/3 cup Unsweetened Cocoa powder
• 2/3 cup Granulated white sugar
• 5 tbsp. Unsalted butter (melted)
• 4 Large Eggs
• A pinch salt
• 1 tsp vanilla flavor essence
For the Whipped Cream Frosting
• 2 cups Whipping cream (sweetened)
• 1 tsp. Vanilla flavor essence
For decoration & filling
• Candied Cherries
• Frozen Raspberries – Optional
• Dark chocolate shavings
Directions:::

 

To prepare the frozen raspberries/ cherries

 

For this, i used frozen raspberries and candied cherries. The frozen raspberries is usually sold unsweetened but we’d need a sweet syrup for the cake. To make the syrup , heat up 2 cups of water with 1 cup of sugar. Once it starts to thicken, turn off the burner. Allow mixture to cool to room temperature before turning into a jar and adding the defrosted raspberries. You could keep this refrigerated till you’re ready to use.
Same applies if you’re using frozen cherries also but for this, i used candied cherries instead. There are some candied cherries and raspberries sold prepacked in syrup. If you get that, you could skip making this.
To prepare the Chocolate Genoise
Step 1: Preheat the oven to about 180 degree C (350 degree F).
Step 2: In a medium sized bowl, sift the flour cocoa powder and salt together – Set this aside.
Step 3: In a heat proof bowl whisk the eggs and the granulated sugar together. Pour some water into a saucepan and leave to simmer. Now gently place the heatproof bowl with whisked eggs and sugar mixture over the simmering water and start to whisk with a manual whisk constantly for about 5 minutes till it’s lukewarm making sure you don’t cook the egg mixture. Transfer this to a larger bowl and beat on high speed with your electric mixer till the mixture gets thick. While making a genoise cake, there’s no chemical leavening agent i.e baking powder or bicarbonate of soda needed, so the only rising agent will come from the air whisked in at this stage. Millions of tiny air bubbles will become suspended in the mixture as you whisk.
After around 5 minutes beating really fast with an electric whisk, it’d get really thick, pale and aerated. After 7-10 minutes of determined hand whisking, it’s ready as it reaches what is known as the « ribbon stage ». This is when the whisk leaves a ribbon-like trail of the mixture as it’s lifted out. This stays for a couple of seconds on the surface before sinking back into the mixture.
Step 4: Gently fold in the melted butter, vanilla extract and flour mixture and mix with a spatula or whisk.
Step 5: Prepare the pan by greasing it with a little butter and dusting it with flour making sure all the inner parts of the pan is fully covered. Gently pour the cake batter into the pan and smoothen the top.
Step 6: Place the pan in the pre-heated oven and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Leave to cool on a wire rack before turning the cake out so it comes out in one piece.
While the cake cools, lets prepare the whipping cream
Preparation of the whipping cream. For a detailed description on whipping cream, click Here 
For this cake, i used Danica Non-Dairy Whipping cream. To prepare, pour the whipping cream into a bowl If you’re using an electric mixer, start with medium speed before speeding up once it starts to get foamy to prevent splattering. If using a whisk, beat the cream quickly till it starts to get foamy. Once it thickens and soft peaks start to form, add the vanilla essence and whip some more. Till it stiffens (Just a little). Place this in the refrigerator till we’re ready to use.
Assembling the black forest cake 
Step 1: Turn the cake onto the plate you intend assembling it on. With a sharp knife, cut the cake horizontally into 2 layers. Turn over the top layer and place it on a plate on which you are going to assemble the cake.
Step 2: Remember the syrup we made? Bring that out from the refrigerator and spoon about 2/4 cup of the syrup on the top of one slice to moisten.
Step 3: Take about 1 cup of the whipped cream and spread it evenly on one part of the moistened cake. Now place the raspberries over the whipped cream and spread evenly.
Step 4: Moisten the second cut layer of cake using a spoon with 1/4 cup of the syrup we made earlier then place it over the cherries with the moistened side down and gently press the cake for it to align properly. Now brush or spoon some of the syrup over the top of the cake.
Step 5: Get the whipped cream out of the refrigerator and spread evenly over the top and sides of the cake with a spatula. Make sure you smoothen so it’d look neat.
Step 6: Place some of the whipped cream in an icing pump or bag and pipe round as shown below. Get the chocolate out from the refrigerator. Using a potato peeler or sharp knife, shave the chocolate. Use this to decorate the cake as shown.
Step 7: Cover the cake and refrigerate the for several hours or overnight. Serve chilled. The cake can only be stored in the refrigerator and it keeps well for about 2-3 days.
Source: www.dobbyssignature.com
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Chicken Samosas

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Chicken Samosas

Baked or Fried Super Crispy Chicken Samosas full of chicken , peas and spiced up with just enough spices and heat .

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Prep time
40 mins
Cook time
30 mins
Total time
1 hour 10 mins

Author: AfricanBites
Serves: 6-8
Ingredients
3 cups all-purpose flour plus more as needed
1 tablespoon granulated sugar
1½ teaspoon salt
½ cup ghee (Clarified butter) or oil
1 cup warm water
Filling
1-pound ground chicken
½ cup frozen peas, thawed
1 medium onion, chopped
½-1 teaspoon pepper sauce or chili sauce,
3 tablespoons oil
1-teaspoon ginger, grated
2 teaspoon minced garlic
1-teaspoon curry powder
2-3 tablespoon parsley or cilantro
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 teaspoon white pepper
salt to taste
Instructions
In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
Then add, curry, pepper sauce paprika, white and cayenne pepper and continue stirring with a heavy wooden spoon, about 2 minutes.
Add minced ground chicken mix until ingredients have been thoroughly combine. Simmer for about 5 minutes or more Finally throw in peas , parsley , adjust the seasoning, to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Dough
In a large bowl add flour and make a well then add sugar, salt
Followed by water, ghee or oil
Knead to form soft and sticky dough.
Place dough on a heavily floured board and knead for about 3-4minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth.
On a lightly floured surface form the dough into 16 balls.
Roll the dough using a lightly floured rolling pin; cut it half. Spoon a generous 1-2 tablespoons filling in the center of a half-circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold the end over the filling to form a triangle, and then continue to fold up the strip in triangles, like you would a flag. Continue with remaining dough. Set samosas on tray.
In a large, sauce pan pour vegetable oil, until it is at least 3 inches), and place on medium heat until oil is 350 degrees.
When ready gently place a few samosas at a time into saucepan
Fry for a few minutes until the bottom side is light brown
Turn over and fry for a few more minutes until the other side is light brown.
Serve warm or at room temperature with this avocado ranch dressing.
If baking Place on a baking sheet and brush with canola oil. Then bake at 375 degrees
For about 20 minutes or more until golden brown turning once.
Use a large spoon or something like that to take it out of the oil. Repeat the process until finish. Best serve warm with this pepper

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Taste

African Meat Pie (Empanadas)

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African Meat Pie (Meat Empanadas)
Prep time
60 mins
Cook time
60 mins
Total time
2 hours

Author: AfricanBites
Recipe type: Appetizer
Cuisine: African
Serves: 5-6
Ingredients
ingredients.
4 cups flour (plus more for dusting)
2 Tablespoon sugar
½ Tablespoon salt
8 oz(228 gram) or 1 cup butter
1 egg
¾ cup milk
Meat filling
2 tablespoon canola oil
½ pound ground meat
½ medium onion chopped
1 teaspoon minced garlic
½ cup tomato sauce
1 tablespoon smoked paprika
2 tablespoon parsley
1 teaspoon white pepper
2 green onion chopped
1 teaspoon chicken bouillon powder(optional)
salt and pepper to taste
2 boil eggs (optional)
Instructions
In a food processor or by hand, mix together salt, sugar ,butter blend well .Add the eggs, milk in small amounts, pulse until combined and dough holds together in a ball.
Place the dough on a well floured surface . Divide it into 2 and roll it out .
Using a large mouth, glass glass or bowl about 4 – 5  » cut out circles by gently pressing on the dough and releasing it, shaping the meat pie dough. Continue cutting out dough until all dough has been cut.Refrigerate for at least 30 minutes or until ready to use.
Make the Meat pie filling
Add 2 tablespoon of oil to a sauce pan, followed by onions, garlic, chicken bouillon
and tomato sauce. Let it simmer for about 10 minutes, stirring frequently to prevent burning, add about ½ cup of water if needed.
Then, add ground meat and continue cooking for about 10 or more minutes.
Finally add green onions and parsley, adjust for salt and pepper seasoning.
Remove from stove top and let it cool.
Assembling Meat pie
Scoop a heaping tablespoon of filling into each circle, top with egg and brush the egg white around half of the circle. Fold over twist and and press with fingers gently to seal the edges of the meat pie.
Another way of sealing is by pressing the tines of a fork along the edges of the dough.
Carefully place each empanada on a baking sheet to bake or you may freeze to use later.

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Mashed Potato Cakes with Pepper Garlic Sauce

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Potato Cakes:

1 large potato

Seasoning cube

An egg

A handful of Chopped spring Onions

1 handful of Chopped Carrots

8 tablespoons of flour

 

 For the pepper sauce :

3 scotch bonnet peppers (ata rodo)

3 Cloves garlic

1 tablespoon vegetable oil

Seasoning cube

Potato Cakes:

Boil the potato and mash in a large bowl.

In a separate bowl, whisk the egg and add the seasoning cube.

Pour the egg mix into the bowl with the mashed potato and add the chopped carrot and spring onions.

Add the flour and mix till everything is properly incorporated. In a pan with a little oil, scoop the potato mix and shallow fry till brown on both sides.

Pepper Garlic Sauce:

Blend the pepper and garlic.
In a pan with heated oil, fry the blended pepper garlic mix and season with the seasoning cube and serve with the potato cakes.

Source: www.afrolems.com

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