Kirschentorte (The original black forest gateaux)

Kirschentorte is I suppose the original "black forest gateaux" its main flavours containing cherries, kirsch and chocolate. oddly enough im a big fan of both chocolate and cherries, so its probably why I love this torte so much.

I remember first making one of these for a fathers day menu a good few years back. The pic above is of that very same day. The kirschentorte itself isnt dificult to make but it does take a bit of time. That said once you get there and you see the finished behemoth cake you'll be more than fairly pleased with yourself.

You will need

(for the cake section)


6 Large Eggs
8 oz. Graulated Sugar
1 tsp. Pure Vanilla Extract
8 oz. Self raising flour
1 oz. Cocoa Powder

For the Cherry compote

12 fl oz. Water
12 oz. Granulated Sugar
8 oz. Dark or  Sour Cherries (pitted)
4 fl oz.Kirsch (Cherry Liqueur)

For the cream filling

250ml double or whipping cream
4 tbsp caster sugar
1 tbsp vanilla essence

Decoration:

8 oz grated dark chocolate
Extra cherries (optional)

Preparation:

(cake)
Preheat oven to 180C

Add eggs sugar and vanilla in mixing bowl and beat quickly until the volume has tripled. I would advise using a mixing machine or electric whisk or you may lose al feeling in your arm. While the eggs are beating, sift in the flour and the cocoa in 3 same sized amounts. It will take about 8-10 mins with an electric whisk.

When mixed seperate the mix into 3 equal sized amounts and cook each section seperately in a sprung cake tin. When you have three of these cooked allow to cool. These can be cooked a day in advance to save yourself some intensive labour.

For the cherry compote

Combine the water and sugar in a pan and bring to the boil gently stirring occasionally. Add the cherries to a heat proof bowl and pour over the syrup. When the mixture has cooled a little add the kirsch. Cover bowl with clingfilm and allow to cool throughly.

For the cream

Whip the cream adding the vanilla essence first and then add the sugar gradually until the sugar has been added and the mixture has formed stiff peaks

Assembly

Drain the cherries from the syrup (keeping both cherries and syrup). Take each cake section one for the bottom layer and the other two will perform middle and top. Brush the top of each cake section with the syrup and add a third of the cherries for each bit. Sprinkle about 2 oz of the grated chocolate to each layer and spread about a quarter of the whipped cream over the top. Add second layer, repeat, then for the third layer place third cake section on top to level. Ice sides of cake with remaining cream keeping a bit back for piping on top. Pipe top with rosettes and sprinkle remaining chocolate over the cake. Add optional extra cherries to each rosette if you wish.

Portion, and serve. And devour.

Chocolate "Nemesis" Torte

Image courtesy of ITV food

Definitely one not for the fainthearted - calling all chocolate lovers out there....

This is probably one of the more ultimate of chocolate desserts, comprising enough dark chocolate to cause offence, and a luxurious sweetness that demands to be loved. Its a beautiful recipe, and the origins of this recipe cannot be revealed (lest i be shot down in flames from the catering community). Ill say this, it was a dessert from the secure confines of a well known French chef. And that's more than I'm willing to divulge...

Ingredients

1 sweet pastry case blind baked (1.5 in deep x 10 in reccommended)

405g of dark chocolate
345g of caster sugar
270g of butter
6 eggs
150ml of water

Preparation


Cream eggs with 1/3 of the sugar

Boil the water add to this the remaining sugar, heat till the sugar is dissolved

Add the chocolate stir till chocolate is melted

Add butter and blend

Cool then add to the egg mix

Pour into a pastry case and bake at 140 degrees for 1 hour then turn the oven off then leave for another hour

Allow to cool, then devour.

Chocolate Mousse

Image courtesy of the bbc food website :)

For all chocolate lovers out there, here is one of my favourite chocolate mousse recipes that for me has stood the test of time. It includes a nutty element such as hazelnut and amaretto to further enhance the sweetness of the chocolate. It also makes it infinitely more luxurious.

Posted here at the request of Sam Fisher (hugs) for a hassle free chocolate mousse recipe.

In my humble opinion chocolate mousses is usually a hassle free dessert anyway, however there are a few things to bear in mind - the most important of which being that you must wait until the chocolate is cool before you add it to the mix, otherwise any work you have done to fluff up eggs and cream will be rendered useless.

Ingredients


125g of Dark chocolate
20g of hazelnut paste or nutella
25ml amarretto
2 eggs
40g of caster sugar
250ml double cream

Method:

Melt the chocolate with half the cream and the hazelnut paste

Once melted add the amaretto, allow to cool

Whisk the sugar and eggs till they are pale and have doubled in volume

Whisk cream till it forms a soft peak

Once chocolate mix is cool pour into the egg mix and fold

Fold in the cream

Pour into mould allow to set in a fridge for at least three hours before service.

Enjoy.

Welsh cakes

This delightful little nibble is eaten all over Wales - and is considered a delicacy. It is however impossible to resist one once you have tried one -these are wonderful at any time, although arguably best at elevenses or with afternoon tea.

Welshcakes purchased from Cardiff Market

During the trip to Cardiff, I came across "fabulous welshcakes", a quaint shop in Mermaid Quay in Cardiff Bay selling a variety of welshcakes, including my favourite "Sour cherry and dark chocolate" which was positively divine. Others included "traditional" (see following recipe), and cinnamon. All of which I will bet were beautiful. The shop also sells a cornucopia of patisserie and teatime oddments, many of which i was tempted to buy. Congratulations on a wonderful shop.

The following recipe comes genuinely from a Welsh source, and having tried various welsh cakes during my birthday trip to Cardiff, I can vouch that both this recipe and welsh cakes are a beautiful thing.

Ingredients:


8oz SR Flour
4oz Sugar
4oz Butter (Preferably welsh). You can use margarine if required though.
2 Eggs
4oz Sultanas

Preparation:

Rub the fat into the sieved flour to make breadcrumbs. Add the sugar, dried fruit and then the egg. Mix to combine, then form a ball of dough, using a splash of milk if needed.

Roll out the pastry until it is a 5mm/¼in thick and cut into rounds with a 7.5-10cm/3-4in fluted cutter.

You now need a bakestone or a heavy iron griddle, although a heavy bottomed frying pan will do the job. Rub it with butter and wipe the excess away. Put it on to a direct heat and wait until it heats up, place the Welsh cakes on the griddle, turning once. They need about 2-3 minutes each side. Each side needs to be caramel brown before turning.

Remove from the pan and dust with caster sugar while still warm. Some people leave out the dried fruit, and split them when cool, and then sandwich them together with jam.

Chocolate & Pear Tart

Going to a fireworks party wouldn't be complete without a little sweetness. This I concluded as I pondered the weekends events, and having set in motion some pear wine for the festive period, the leftover pears seemed to provide a wonderful element for a dessert for a hearty palate.

So I decided that the classic chocolate & pear tart would be perfect. Everyone likes chocolate after all. There were also other feelgood benefits attached to this ideal. My rabbit has developed a new found love for pear peel and cores, and the cat has been guarding the oven in the hope of liberating some of this wonderful dessert.

An approving bunny :)

Happy in the knowledge that everyone is kept content from its production, im sharing with you this simple but wonderful recipe.

You will need:


125g ground almonds
- 1 Blind baked sweet pastry case
• 2 large free-range or organic eggs
• 125g butter, softened
• 95g caster sugar
• 185g dark chocolate, melted
• 3 conference pears, peeled, cored and quartered

Preheat the oven to 190°C/375°F/gas 5. Roll out the pastry until ½cm thick and use it to line a 24cm tart tin. Leave in the freezer to rest for at least 20 minutes, or longer if you can.

Bake the pastry blind for around 10 minutes in the preheated oven, then remove, set aside, and reduce the oven temperature to 170°C/325°F/gas 3.

Mix your almonds, eggs, butter and sugar together and stir in the melted chocolate while it’s still warm. Pour the mixture evenly into the pastry case and then press the pears into the chocolate and almond mixture.

Bake the tart for 45 minutes until the pastry is golden brown and the chocolate and almond mixture is firm. Serve warm with crème fraîche, ice cream or double cream on its own. Personally i like cinnamon and honey creme fraiche, but thats me.

Et Voila! 

Petit Four

Chocolate Truffles:

500g of Chocolate

250g of Butter

250ml of Double cream

Melt in a pan and cool

When cooling add 4 table spoons of brandy, or rum or whisky

Peppermint Creams:

225g of icing sugar

1 egg white

Peppermint essence

Beat up the egg white; add sugar and essence and pound into a smooth paste

Mould into shape