And as a sweet treat perhaps to enrich a dessert buffet, here are these individual portion Mini Black Forest Cakes, delicious and very pretty and scenic, perfect for the lunches/dinners of the upcoming End-of-Year Holidays.
What do you think????
Anyway, to be honest and as picky as I am on and off the blog, this sponge roll is made with melted dark chocolate, a recipe taken from a French-speaking website, and it seems to me at least, less soft than my recipe that I leave for you here
https://blog.giallozafferano.it/asilannablu/ricetta-rotolo-farcito-foresta-nera/!
Still, to be honest, the cakes are delicious because they are thin and really deserve it, but if you want a more tender thin layer, use the recipe with cocoa that you read above!
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I have opened a channel of recipes open to everyone and for free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the Black Forest theme, I also leave you these recipes just below:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 1/2 cup butter
- 4 oz dark chocolate
- 1 1/4 cup sugar
- 2 eggs
- 1 1/8 cup flour
- 1 1/4 cups heavy whipping cream, 35% fat content
- 1 1/2 tbsp sugar
- to taste syrup cherries
TOOLS
rectangular baking pan 14 x 10 inches
- Baking Pans
- Electric Whisks
- Bowls
- Spatulas
FOR THE PREPARATION OF THE MINI BLACK FOREST INDIVIDUAL PORTIONS
After turning on the oven to 356°F, I melt the butter with the roughly chopped chocolate in the microwave.
Then I add the sugar, beaten eggs, and sifted flour.
I line the baking sheet with parchment paper and pour the chocolate sponge roll, level it with the spatula, and bake for about 15 minutes: be careful not to dry out the dough too much with prolonged baking! (make sure to check, for me the baking time was 20/22 minutes)
Once cooked, I let it cool, then with a round cutter of about 1.5 inches, I make many little circles that will be my individual portion Black Forest cakes.
I whip the cream and drain the syrup cherries from the preservation liquid.
I place a little circle on the serving tray and add a bit of cherry syrup diluted with water.
With the cream inserted in the pastry bag, I make some peaks at the edges and then place the cherries cut in half around the entire perimeter.
I put the second layer on top, slightly soak it with the diluted syrup, then make a few more dollops of whipped cream and finish by placing the syrup cherry.
Just to keep with tradition, I’ve put a teaspoon of powdered sugar in a sieve, sprinkling a bit over my individual portion mini Black Forest cakes!
Cute right? We can make the sponge roll in advance and assemble the dessert just before serving it at the table…
Enjoy your meal! Annalisa
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I LEAVE THE BLACK FOREST RECIPE
read→ https://blog.giallozafferano.it/asilannablu/torta-foresta-nera-ricetta-dolce/
