CAKE
1 cup water
1 cup honey
1/2 cup applesauce
1 tsp vanilla
1 tsp vinegar
2 cup wholewheat pastry flour or - unblea, ched white flour
3/4 cup cocoa powder
1 tbsp baking powder
1 tsp baking soda
SYRUP
1/2 cup water
1/4 cup honey
2 each thin lemon or orange slices
1/3 cup kirsch
ICING
3/4 cup raw cashews
3/4 cup water
2 tsp vanilla
1/2 cup honey
10 oz firm tofu
3 oz semi-sweet chocolate, melted
16 oz jar pitted cherries, drained
Directions
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large
bowl & whisk well. Sift dry ingredients together & whisk into liquid
mixture. Pour into greased & floured 9" cake tin & bake for 35
minutes or until springy. Cool cake completely & remove from pan.
With a serrated knife, cut cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot & boil for 3
minutes. Let cool & then add kirsch. ICING: In a blender, combine
cashews, water & vanilla. Blend till smooth & creamy. Add honey &
tofu & blend again. Set aside 2 c for the vanilla icing to go on top
& sides of cake. To the rest of the mixture, add melted chocolate & 3
tb of syrup. Blend till smooth. Chill both icings before using. TO
ASSEMBLE: Carefully remove the top two layers of cake. Brush some
syrup onto bottom layer & spread half of chocolate icing over it.
Place the middle cake layer on top & brush with syrup & icing. Put
down a layer of cherries & dot with a little vanilla icing to help
the top layer stick. Place the top layer on the cherries & brush
again with syrup. Frost top & sides with vanilla icing. Decorate with
cherries & pipe rosettes if desired. Chill several hours before
serving. The cake can be kept covered if not being served till the
following day. However, the frosting may discolour after about
3 days.
Servings: 12 servings
Black Forest Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We can read the history of `recipes` way back into the far past, in truth as far as the ancient Egyptians, and maybe even further. However, these, early recipes were just very simple hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also informs us how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as bay, rue and asafoetida. For the next few years, the upper-class families of Europe tried to lay on the most exotic banquets, and as a result chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Black Forest Cake recipe.
