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http://www.foodnetwork.com/recipes/robert-irvine/black-forest-cake-recipe/index.html
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Ingredients for the cake:
*1 cup - castor sugar
*4 - eggs
*little less than 1 cup - flour(1 tbsp less)
*1 tsp - baking powder
*1 tbsp - cocoa powder
*3 tbsp - milk
*1 tsp - butter (for greasing)
*little flour for dusting the greased cake tin
For the Icing:
*300 g - fresh cream
*1 tin - cherries (small)
*1 bar - bitter chocolate (grated)
*2 - egg whites
*9 tbsp - icing sugar
*2 to 3 tbsp - rum
Method
1. Sieve the flour with baking powder and cocoa.
2. Separate the whites and the yolks.
3. Beat the egg whites, gradually adding in the sugar, little at a time, till it is stiff and peaks are formed.
4. Beat the egg yolks and add it to the egg whites.
5. Beat them together for few more minutes.
6. Fold in the sieved flour and milk and mix well.
7. Grease a medium sized tin and dust it with flour.
8. Pre-heat the oven for a few minutes.
9. Bake the cake at 200 degree C approximately for 30 minutes.
10. Insert a knife in the centre, if it comes out clean, the cake is done.
For the Icing:
1. Cool the cake completely and slice it horizontally into two halves.
2. Soak the two halves with some rum.
3. Gently beat the fresh cream on ice , whip the cream till it thickens.
4. Beat the egg whites, gradually adding in the icing sugar, till it is light and fluffy.
5. Add the beaten egg whites to the cream. Deseed the cherries.
6. Keep aside a few cherries for decoration and finely chop the rest.
7. Add the chopped cherries to half the whipped cream.
8. Evenly spread out the cream with the chopped cherries, on the bottom half of the cake.
9. Press the other half over it.
10. Cover the top and the sides of the cake with the kept aside cream.
11. Decorate with cherries and grated chocolate.
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