Black forest Cake!!!!

A Big HI to all of u... hope u all doing grt...i have take a long break without informing...missing suddenly....sorry..sorry..jux to busy cleaning..painting hse ..gardening....so i dont get free time to sit and do any post ..since after all the work i feel my body need rest..straight away i go to my bed.....and my son bday was on last month... so was busy planing and preparing for his bday party....i had bake black forest gateu for his bday....i saw lot of u had post v tasty n delicious dish..will catch up soon with all the post....here how i make...this time i tried gordan ramsay black forest cake recipe with slightly changes.....

You Need,

• For the sponge,
• 125g self-raising flour
• 2 tsp baking powder
• 3 tbsp cocoa powder
• 5 large eggs, separated
• 200g unsalted butter, softened
• 150g caster sugar
• 1 tbsp strong coffee

For the filling,

500g ripe cherries + 2 tbspn caster sugar +75ml cherry cordial or krisch or cherry brandy or vanilla essences.

Remove the stems and pit three-quarters of the cherries,reserve some with stems for garnish. Put all the cherries, the sugar and cordial in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Remove cherries and cordial syrup into a bowl and leave to cool completely.

For whipping cream,

Meanwhile, whisk the 600ml cream and 1 -2 tbspn icing sugar into soft peak.

For Garnish,

Grated chocolate,use vegetable peeler to peel off chocolate bar...the chocolate shud not be too cold or hot...shud be at room temperature.

How I bake,

1. Preheat the oven to 150ºC/Gas 2. Butter, line and butter again the base and sides of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside.

2. In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold the coffee through.

3. In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula.

4. Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack.

5. Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the cherry syrup. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the cherries from the syrup over the cream. Top with the upper half of the cake. Spread the remaining cream on top. Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries.

Love,