MONIN Premium Black Forest Syrup 700ml

Product Information

The decadently sweet flavour of dark cherries and chocolate comes through in our gateau inspired Simply Black Forest Syrup. Bell soaks dried versions, which are more widely available, in brandy, but I find them too stridently tart; the chocolate struggles to compete.

The chocolate layers are so moist and the combination of chocolate, cherries and soft whipped cream is to-die-for. I only had a 9-inch pan and I ‘padded’ it out with foil, then lined with a sheet of foil to make it smaller. I wanted to make sure the cakes were thick enough to slice otherwise I would probably have gone ahead with the 9-inch pans that I had. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them.In any other context, I’d find Bell’s cake the most attractive: soft and fluffy, with a rich flavour, it is a classic chocolate sponge. After all, the raw ingredients – bitter chocolate, rich cream, sour cherries and lethal kirsch – have never gone out of fashion. Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ? Preheat the oven to 180C (160C fan)/350F/gas mark 4 and grease the base of a 20cm loose-bottomed or springform cake tin.

Spread this with a third of the jam, a quarter of the cream and a third of the remaining cherries, then top with a layer of sponge (be gentle as you lift it) and repeat the jam, cream and cherry layers.I’m not going to smear the whole thing with cream, however: one of the joys of a layer cake is seeing them laid tantalisingly out before you, so it is a shame to hide them under a blanket of snow. place drained cherries in a medium bowl, and add to the bowl 1/4 cup Kirsch and 1/2 cup cherry juice from can. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth.

I use canned cherries simply because they’re easier and they’re available throughout the entire year, unlike fresh cherries. Once the milk is ready, add half of it to the mug and stir well (5), then add the rest of the milk and stir again (6). In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Finally, let me know what you think in the comments if you make this Black Forest Hot Chocolate recipe !I was wondering for the whipped cream, would only 1 1/4 cup of heavy cream be enough to cover the entire cake? I didn’t have Kirsch so I added a bit of cherry polinka (Hungarian liquor), and also, no fresh cherries in season so I used Bada Bing jarred cherries for the topping. To make 1 cup of homemade buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice.

Unless you’re using fresh or frozen fruit, you can use the syrup it comes in, rather than making your own, as Pizey suggests. I baked this for a family gathering, it was large enough for everyone to have a piece, thats 15 people!Carefully spoon into the tin, smooth the top and bake for 35-40 minutes, until puffed up and set on top. The sponge is DELICIOUS and can be made into many other deserts, including just eating it by itself.