And as a treat perhaps to enrich a sweet buffet, here are these mini Black Forest Cakes in individual portions, delightful, very cute, and scenic, perfect for the lunches/dinners of the next End of Year Holidays.
What do you think????
Anyway, to be honest and fussy as I am inside and outside the blog, this sponge dough is made with melted dark chocolate, a recipe taken from a French language site, and it seems to me, less soft than my recipe that I leave you here
https://blog.giallozafferano.it/asilannablu/ricetta-rotolo-farcito-foresta-nera/ !
To be honest, the mini cakes are delicious because they are thin and really deserve it, but if you want a softer layer of sponge, use the cocoa recipe you read above!
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I opened a recipe channel open to everyone and 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
- 8 tbsp butter
- 4 oz dark chocolate
- 1 1/4 cups sugar
- 2 eggs
- 1 1/8 cups flour
- 1 1/4 cups heavy cream, 35% fat
- 3 tbsp sugar
- as needed maraschino cherries
TOOLS
rectangular baking tray 13.8 x 9.8 inches
- Pans
- Electric Whisks
- Bowls
- Spatulas
FOR THE PREPARATION OF MINI BLACK FOREST CAKES IN INDIVIDUAL PORTIONS
After preheating the oven to 356°F, I melt the butter with the coarsely chopped chocolate in the microwave.
Then I mix in the sugar, beaten eggs, and sifted flour.
I line the baking tray with parchment paper and pour the melted chocolate sponge dough, leveling it with the spatula and baking for about 15 minutes: be careful not to dry the dough too much with prolonged cooking! (Check well, for me, the cooking was 20/22 minutes)
Once cooked, I let it cool, then with a round cutter of about 1.5 inches, I make several small circles that will be my individual Black Forest mini cakes.
I whip the cream and drain the maraschino cherries from their preservation liquid.
I place a circle on the serving tray and add a little diluted maraschino cherry syrup with water.
With the cream placed in the piping bag, I make a few dollops on the edges and then position the maraschino cherries cut in half around the perimeter.
I place the second layer on top, barely soak it with the diluted syrup, then make a few more dollops of whipped cream, placing the maraschino cherry on top.
Just to be consistent, I put a teaspoon of powdered sugar in a sieve and dusted a little over my mini Black Forest individual cakes!
Cute, right? We can make the sponge dough in advance and assemble the dessert just before serving…
Enjoy your meal! Annalisa
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I LEAVE THE BLACK FOREST CAKE RECIPE
read→ https://blog.giallozafferano.it/asilannablu/torta-foresta-nera-ricetta-dolce/
