Sunday, August 30, 2015

Black Forest Cake with Pavlova

Yesterday, a friend requested for me to bake a special cake for her. It was a combination of Black Forest Cake (naked style) and a pavlova! It was my first attempt and I'm glad it turned out well! 

I had no intention to write the recipe initially but since it was requested by many, here I am writing it. I did not photograph the process of the cake but I'll try to be as detailed in the instructions as I can!

This cake is rather easy but yet difficult at the same time so I'd rate it a difficulty level 3 out of 5. It took me 2 hours on the night before assembly and another 1 on the day of assembly. 

Black Forest Cake with Pavlova Recipe

This recipe yields a 8" cake

175g unsalted butter
200g dark couverture chocolate
300g plain flour
350g castor sugar
25g cocoa powder
1 tsp baking soda
pinch of salt
2 eggs (55 - 60g each)
200g buttermilk

250g whipping cream
1 tbsp vanilla bean paste
1 can dark sweet pitted cherries
1 + some extra tbsp heavy syrup from can of cherries
1 tbsp vanilla bean paste

3 egg whites (55 - 60g eggs)
1 tsp cornflour
1/2 tsp vinegar
1/2 tsp vanilla bean paste
1/2 tsp boiling water

Fruits for decorating, I used cherries and strawberries
20g dark couverture chocolate


1) Preheat oven to 160 degree Celsius, fan mode.
2) Grease and line the base of 2 8" baking tins.
3) Double boil the chocolate and butter.
4) Sift the dry ingredients. 
5) Whisk the eggs and buttermilk.
6) Add in the eggs and buttermilk into the dry mixture and mix well.
7) Add the butter and chocolate into the mixture and mix well.
8) Whisk till there are no lumps.
9) Pour mixture into baking tin (1/2 for each) and bake for 20 - 25 minutes or till a toothpick comes out clean when poked into the cake.
10) Set aside to cool (you may keep it in a clean and dry container once it's cooled completely if you're baking it the night before)

11) Preheat oven to 110 degree Celsius, top and bottom heat.
12) Separate 3 eggs. Keep the yolks for something else, like a lapis!
13) In a clean and dry mixing bowl, place whites and whisk till foamy.
14) Add castor sugar, one tablespoon at a time.
15) Add cornflour with the last bit of sugar.
16) Mix till sugar is all dissolved. Try it by rubbing it between your fingers. It should not be grainy.
17) Add mixture of vanilla bean paste, boiling water and vinegar and mix for another minute.
18) On a baking tray lined with baking paper, spread the meringue onto the baking sheet. I drew an 8" circle on the underside of the baking paper to guide me..
19) Bake for 1.5 hours. DO NOT EVER OPEN THE DOOR TO THE OVEN.
20) Turn off oven after 1.5 hours and allow it to cool for at least 2 more hours or overnight.
(Do not open the door to the oven!)

21) Whisk whipping cream till soft peaks are formed.
22) Add in 1 tbsp of the heavy syrup from the cherries.
23) Add in 1 tbsp of vanilla bean paste.
24) Whisk till stiff peaks are formed.
25) Poke some holes in the cake layers with a toothpick/satay stick.
26) Brush some of the heavy syrup from the cherries.
27) Apply 1/4 of the whipped cream onto the first layer.
28) Arrange the dark sweet pitted cherries on the whipping cream (use about 1/3 of the cake).
29) Repeat for the second layer of cake.
30) Place pavlova onto whipped cream.
31) Spread whipped cream onto pavlova.
32) Arrange fruits onto pavlova.
33) Brush fruits some apricot jam mixed with a little water to prevent fruits from drying and also to add shine.
34) Melt the couverture chocolate and pipe in random fashion.

Enjoy! (: 

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