A Pâtissier's Black Forest Cake
"I have been eating this cake since I was 10, and it is truly a masterpiece in the art of baking. I have never seen any other recipe like it, and I thank my mother for passing on the genes that came up with this genius.This cake is NOT for a novice, nor can it be "thrown together" at the last minute. All I can tell you is that, when properly executed, nothing can compare to this recipe. PLEASE read through the steps BEFORE you begin, it will make things much easier. Good Luck, you will never be satisfied with another recipe!..."
INGREDIENTS
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2 egg whites
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1/2 cup granulated sugar
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1 3/4 cups cake flour
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1 cup sugar
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3/4 teaspoon baking soda
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1 teaspoon kosher salt
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1/3 cup salad oil
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1 cup whole milk, divided into (2)
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2 egg yolks
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2 ounces unsweetened chocolate squares
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cocoa powder, instead of flour for the baking pans although flour can be used
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20 ounces pitted tart red cherries, drained
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1/2 cup port wine
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1 tablespoon kirschwasser, a cherry liqueur
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3 -4 drops almond extract
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3 ounces semi-sweet chocolate baking squares
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3 tablespoons kirsch
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1 whole egg, beaten
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1 cup whipping cream
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2 tablespoons granulated sugar
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6 tablespoons unsalted butter
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4 3/4 cups confectioners' sugar
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1/4 cup half-and-half
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1 1/2 teaspoons vanilla extract
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2 cups whipping cream
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2 tablespoons granulated sugar
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1 teaspoon vanilla
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chocolate curls
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whipped cream
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maraschino cherry
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