Black Forest Cake with Griottines
recipe for Black Forest Cake with Griottines has been
reproduced courtesy of www.keylink.org
You won't need two bites at the cherry with these delicious
morsels! New to the UK they make for a unique Christmas
present or speciality gift idea - Griottines - high
quality Morello cherries steeped in Kirsch or Cointreau,
for the ultimate in gourmet dining.
These ruby red gems are produced in France using a
special type of Morello cherry - the Oblachinska - found
only in the Balkans. Glacé cherries they are
not! To conserve the unique flavour and physical characteristics
of the fruit, the first maceration of the cherries in
liqueur takes place within six hours of picking. After
rigorous sorting, grading and de-stoning the Morello
cherries are steeped in different liqueurs for successive
macerations over a six month period based on a secret
recipe and age-old traditions. The last maceration provides
the final touch of Kirsch, which is the hallmark of
Griottines, or Cointreau for a discerning alternative.
The Kirsch or Cointreau infused Griottines and their
liqueur have a 15% alcohol content.
Griottines are suitable for a wide range of sweet or
savoury recipes and make stunning additions to cocktails.
A new recipe booklet containing 13 recipe ideas and
serving suggestions comes free with every purchase.
Think luxury trifle, black forest cake, chocolate roulade,
smoked fish, ham, duck or melon with Griottines to name
but a few ideas. Griottines are also delicious eaten
simply on their own, or with ice cream for a quick and
simple, yet impressive gastronomic dessert.
They make ideal gifts for friends and family and come
in 35cl jars or packaged in elegant, red gift boxes
for more premium appeal. Griottines are 100% natural
and can be bought from delicatessens, fine food shops,
farm shops or online at www.griottines.co.uk
for Black Forest Cake with Griottines
For the cake:
20g cater sugar
75g unsweetened cocoa
1 teaspoon vanilla essence
1 pinch of salt
1 tablespoonful flour for the mould
For the filling:
40g single cream
50g icing sugar
200g dark chocolate for decoration
to make Black Forest Cake with Griottines
oven to 190°C / Gas Mark 6 ½).
and flour three same layer-cake pans of 18 cm.
sugar, salt and vanilla.
Beat using an electric mixer until it becomes foamy
and grows threefold.
flour and cocoa together.
by tablespoonful to the dough.
butter and blend in mixture.
dough into moulds.
evenly over the top and set in oven for 15 minutes.
baking by sticking a toothpick into the centre of
Leave to cool for 5 minutes in moulds before turning
them over onto a grid.
single cream in a terrine and refrigerate together
with mixer whisks.
Griottines keeping juice aside.
prepare the cream remove from the refrigerator, add
icing sugar and beat to thicken (Chantilly cream).
Add the Kirsch by trickling it into whipped cream.
Set again in refrigerator.
prepare mini chocolate curls scrape the edge of the
chocolate bar over a plate with a good peeler or knife.
Be quick to prevent chocolate from melting. Keep chips
holes randomly in the cakes using a fork and then
soak them by sprinkling with the juice from the Griottines.
the first cake in the centre of a dish. Spread it
with a quarter of the the Chantilly cream.
with half of Griottines.
the second cake on top and garnish in the same way.
carefully set the third cake on top.
the remaining Chantilly cream over the top and edges
of cake with a spatula.
chocolate curls over the whole cake and lightly push
them into the cream.
Serves 8 to 10
with permission of Keylink