{"id":39604,"date":"2013-04-14T19:22:29","date_gmt":"2013-04-14T23:22:29","guid":{"rendered":"http:\/\/recipes2repin.com\/?p=39604"},"modified":"2022-12-24T01:49:08","modified_gmt":"2022-12-24T01:49:08","slug":"black-forest-cake","status":"publish","type":"post","link":"https:\/\/recipes2repin.com\/black-forest-cake\/","title":{"rendered":"Black Forest Cake"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"Black Forest Cake\" src=\"http:\/\/recipes2repin.com\/files\/2013\/04\/180fab2de47b2a7984bd6e88f8bcd680.jpg\"  nopin=\"nopin\" \/><br \/>\n<div id=\"pressrelease-link-39604\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 39604, 'Show Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-39604\">Show Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-39604\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"> <\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li><span style=\"line-height: 14px;\">4 oz plain flour<\/span><\/li>\n<li>2 oz butter for the base<\/li>\n<li>1 oz\u00a0hazelnuts, finely ground<\/li>\n<li>9 oz icing sugar<\/li>\n<li>beaten\u00a0egg to mix<\/li>\n<li>2 level tablespoons black cherry jam<\/li>\n<li>5 oz self-raising flour<\/li>\n<li>1 oz cocoa powder<\/li>\n<li>6 oz butter<\/li>\n<li>6 oz brown sugar<\/li>\n<li>1 teaspoon vanilla essence<\/li>\n<li>3 eggs<\/li>\n<li>1 can black cherries (1lb)<\/li>\n<li>3\u00a0tablespoons\u00a0brandy<\/li>\n<li>1\/2 pint cream<\/li>\n<li>1 level tablespoon caster sugar<\/li>\n<li>2 teaspoons very strong black coffee<\/li>\n<li>1 level tablespoon cocoa powder<\/li>\n<li>2 tablespoons boiling water<\/li>\n<li>4 oz butter<\/li>\n<li>2-3 oz grated plain chocolate<\/li>\n<li>glace cherries, tossed in caster sugar<\/li>\n<li>walnut halves<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<ol>\n<li>Pre-heat oven to 450 F<\/li>\n<li>to make the base, sift flour into bowl. Rub in butter finely. Add hazelnuts and 1 oz icing sugar.<\/li>\n<li>Mix to stiff paste with egg. Wrap in foil and\u00a0refrigerate\u00a0for 15 minutes.<\/li>\n<li>Turn out onto floured surface and roll into 8 inch round base. Transfer to baking tray and bake in center of oven for approx 15 minutes or until golden brown.<\/li>\n<li>Remove from oven and transfer to wire cooling rack. Spread with jam when cold. reduce oven to moderate temperature of 350 F.<\/li>\n<li>To make cakes brush two 8 inch baking tins with melted butter and\u00a0line\u00a0with greaseproof paper.<\/li>\n<li>Sift together self raising flour and cocoa powder. Cream butter with brown sugar and essence until light and fluffy.<\/li>\n<li>Beat eggs, one at a time, adding a\u00a0tablespoon\u00a0of\u00a0sieved\u00a0dry ingredients with each.<\/li>\n<li>Fold in rest of dry ingredients with metal spoon then transfer to prepared tins.<\/li>\n<li>Bake in center of oven for 25-30 minutes or until firm and well-risen.<\/li>\n<li>Turn out onto wire cooling rack and remove\u00a0greaseproof\u00a0paper. Moisten cakes with two tablespoons syrup from can of cherries mixed with the brandy. Leave until\u00a0completely\u00a0cold.<\/li>\n<li>Halve cherries and remove pits. Drain\u00a0thoroughly.<\/li>\n<li>Beat cream and sugar together until thick. divide into two portions and flavor one with coffee.<\/li>\n<li>Sandwich cake together with the plain portion of the whipped cream and\u00a0the\u00a0canned cherries.Place on top of jam covered base.<\/li>\n<li>To make chocolate butter cream, mix cocoa to a smooth paste with boiling water and leave until\u00a0completely\u00a0cold.<\/li>\n<li>Beat butter and remaining icing sugar to a light and fluffy cream. Gradually beat in cooled cocoa and vanilla essence.<\/li>\n<li>Cover top and sides of cake with butter cream and press grated chocolate against the sides.<\/li>\n<li>Pipe whirls of whipped coffee cream on top of cake then decorate with cherries and walnut\u00a0halves.<\/li>\n<li>Chill\u00a0lightly\u00a0before\u00a0serving.<\/li>\n<\/ol>\n<p> <\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/39604"}],"collection":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/comments?post=39604"}],"version-history":[{"count":1,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/39604\/revisions"}],"predecessor-version":[{"id":40020,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/posts\/39604\/revisions\/40020"}],"wp:attachment":[{"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/media?parent=39604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/categories?post=39604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes2repin.com\/wp-json\/wp\/v2\/tags?post=39604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}