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.

Tiramisu

Image courtesy of godine.co.uk

This Tiramisu recipe is not too dissimilar from alot of  cheesecake recipes I have encountered before, but i make no pretence - it is VERY indulgent. The following recipe is meant for a standard cake tin size, so if you are going to make larger ones then by all means adjust the recipe accordingly.

This recipe is going to take a bit of time, so give it plenty of love. You wont be disappointed with the time spent..

For the sponge base: (you'll need three of these)

(makes 1)

75g self raising flour

1 egg

75g caster sugar

75g butter

Cream butter & sugar, then add the egg. Add the flour (sieved) bit by bit. baked at 180C until when pierced with a knife, the knife comes out clean. When the sponge bases are made, soak them in coffee for an hour or so.

For the mix:

4 Egg yolks

4 tablespoons of sugar

4 table spoons of Vanilla sugar

1 kilo of marscarpone cheese

1 espresso sized cup of strong mocha coffee

2 teaspoons of coffee liquor (tia maria / kahlua)

Cocoa powder

Preparation:

Sabyon the sugars and egg yolks till thick

Add the coffee and the liquor

Beat in the Marscarpone cheese

To make the gateau spread on alternative layers of thin sponge soaked in coffee (within a flan ring or similar)

Finish with a dusting of cocoa powder

leave to set in the fridge for a couple of hours before serving. 

Enjoy.

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.