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Square cut black forest gateau12/11/2023 ![]() ![]() Tempering prevents the dull grayish color and waxy texture that happens when the cocoa fat separates out. Tempering chocolate is an essential step for making smooth, glossy, evenly colored coating for your chocolate creations. If you are a professional you won’t need to read the following part that focuses on how to temper chocolate.īut, if you are a home baker or baker enthusiast as I like calling myself, I’ll teach you the “cheat” method to easily temper chocolate at home, without any thermometer nor marble surface. I like working with different brands and one of my favourite for both quality and price is Tesco’s Finest, followed by this one, available both in the US and UK.Ģ50 grams are more than enough to decorate a 8 inch (20 cm) 3 tier cake (the one you’ll get with these measurements). All dark chocolate should be vegan, but always make sure to check the label before purchasing. ![]() Next: the chocolate barks (skip this step if you are keeping your decoration easy).įor this step we need to start with a good quality at least 70% dark chocolate. Just make sure to do the check with a wooden skewers until it comes out of the cake dry. In both cases you will have to increase the cooking time of at least 15 minutes (up to 30 if using only 1 mold). You can also use only 1 or 2 deep edged tins, divide the batter accordingly and slice the layers manually. Line three 8-inch (20 cm) round hinged moulds with baking paper, and pour into each one 1/3 of the batter.Īlternatively, if you have regular cake tins you can lightly butter the sides and bottom and coat with a bit of cocoa powder to help demould the cakes. In the meantime bring the water to a boil, and add to the cake mixture.Īdd the optional dark chocolate chips now, and combine into the batter. In a large bowl weight all the dry ingredients (flour, sugar, cocoa, baking powder, baking soda, and salt).Īdd the vegetable oil, the egg replacement, the vanilla, the cherry syrup and the vegan buttermilk, and give a little stir. Stir into the soy milk 1 tbsp of apple cider vinegar, and set aside. ![]() Make the “egg” by combining 2 tbsp of ground flax seeds with 6 tbsp of water, and set aside (alternatively you can use 1/2 cup of applesauce and skip this step). How to make a Vegan Black Forest Cakeįirst step is to make the batter and bake the chocolate cake. – Fresh Cherries (that luckily we can find all year around here in Britain). – Dark chocolate barks (from 70+% dark chocolate) – Preserved black cherries (or “ amarene” or “maraschino cherries”- I used Fabbri’s as I find them to be the best on the market – also, because I grew up with them!) – Vanilla flavoured whipped cream (I used Emlea double cream available in the UK) The base is our favourite vegan chocolate sponge and it is decorated with: So I build this cake up in my head, and took inspiration for the design online and this happened: And as I thought about his absolute LOVE for German cuisine and desserts, immediately the Schwarzwalder Kirschtorte (Black Forest Gateau) popped into my mind! I also didn’t want his cake to be the classic sponge cake, if you know what I mean. Not to mention the absolute mess I always make in the kitchen AND on my hands (especially finger nails).īut because it was my hubby’s birthday and he has been awesome on mine, just a couple of weeks before his (he cooked me the whole lunch: tortellini from scratch, grilled veggies and sundried tomatoes for starters, and a gorgeous vegan cake completely from scratch – and he doesn’t like to cook!!!), I felt I should put some extra effort too, and make something special out of one of his most loved ingredients: chocolate, indeed. Tempering chocolate is one of the most unpleasant things I find to do. I personally do not like at all working with chocolate. ![]() If we leave the temperate chocolate decoration out, it’s a fairly medium-easy and pretty straightforward cake.īut if you really want to impress and give this cake an eye catching look, I’ll leave you all the instructions you need to make these effective chocolate barks. This is the cake I baked for my husband’s birthday this year, and after receiving lots of love on social medias I’ve decided to share the recipe with all of you. Layers of chocolate sponge alternate with generous whipped cream and preserved black cherries, decorated with temperate dark chocolate barks and fresh cherries, give birth to this absolute masterpiece! Indulgent, decadent and chocolatey, this vegan black forest cake is a complete plant-based version of the scrumptious German dessert. Vegan Black Forest Cake Gateau Questa ricetta è disponibile anche in italiano ![]()
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