Leave some cream for the top decoration though. Take the cake from the fridge and cover it entirely with cream.With a sharp knife, shave some chocolate from the bar.
If you don't have stabilizer, use a tablespoon of corn starch.
Repeat the previous steps: Brush ⅓ of the cake potion on it, make a cream rim, place remaining cherry filling inside the circle and cover everything with cream.Take the next layer of cake and place it on top of the cream.If you have one: Place a cake ring around the cake.Use half of the cherry filling to place it inside the cream rim onto the cake.Use a piping bag with whipping cream to make a rime around the edge of the cake.Put the first layer upside down on a cake plate and brush ⅓ of the "Cake Potion" onto it.Mix some of the cream with the gelatine, then mix this into the cream. Beat the cream and add the Kirschwasser and sugar until stiff.Prepare the gelatine acording to package instructions.Put all ingredients (starch, cinnamon, sugar and lemon juice)into a saucepan and bring to a boil.Put the Cherries in a sieve and collect the juice underneath.Let the cake cool completely, then put it into the fridge for an hour to make it firm for cutting.Bake at 190☌ / 375☏ for about 25 to 30 minutes. Grease the baking pan (26 cm /10 ¼ inch diameter) and fill the dough in.Also carefully add the melted butter and fold it in. In a separate bowl, mix thedry ingredients: flour, cocoa, corn starch and baking powder.Beat the eggs with the salt and sugar for about 20 minutes.Spoon remaining filling onto top of cake.
Frost top and sides of cake with remaining whipped cream, reserving some to pipe decorations, if desired. Add confectioners' sugar beat until stiff peaks form., Using a long serrated knife, cut each cake horizontally in half. Cool completely., In a large bowl, beat cream until it begins to thicken. Cook and stir over low heat 10-12 minutes or until thickened and bubbly. In a small saucepan, whisk sugar, cornstarch and reserved juice add cherries. Cool completely., Meanwhile, for filling, drain cherries, reserving 1/2 cup juice. Cool in pans 10 minutes before removing to wire racks remove paper. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. In another bowl, whisk flour, sugar, cocoa, baking powder, baking soda and salt gradually beat into milk mixture., Transfer to prepared pans. round baking pans grease paper., In a large bowl, beat milk, eggs, oil and vanilla until well blended. Oetker Fine Dark Chocolate Powder 100% Cocoa 425 g / 15 oz Frozen Cherries or Tinned Black Cherries.2 / 3 tbsp Cherry Liquor (Kirschwasser).Your guests are sure to enjoy this delicious cherry and chocolate combination. These lovely little cakes are the perfect dessert. This is also the ingredient that gives the dessert its distinctive flavor. The decoration consists of additional whipped cream, maraschino cherries and chocolate shavings. Traditionally, the cherries are soaked in cherry brandy, Kirschwasser, which is a clear spirit made from sour cherries. Typically, the cake consists of several layers of chocolate sponge cake that is filled with cherries and whipped cream. The Black Forest cake is a German classic that originated in the Black Forest region in Germany.
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