MONIN Premium Black Forest Syrup 700ml

Product Information

Also available with sugar, our sugar free syrups are low in calories but rich in flavour and we also offer a selection of organic syrups. If you find this part difficult, you can grate chocolate using a microplane or vegetable peeler and cover only the top of the cake with chocolate. The chocolate layers are so moist and the combination of chocolate, cherries and soft whipped cream is to-die-for. Perhaps I didn’t bake them quite long enough because they would have crumbled had I cut them in two. Given the tartness of the cherries and the slight bitterness of the sponge, I think this is one place we can get away with doing it chantilly-style, with icing sugar and vanilla extract.

If you have a milk frother or a small whisk, that’ll help you get even more bubbles into your drink.

When I was a kid I was reluctant to try black forest cakes, thinking that cherries and chocolate was an odd combination, but boy was I wrong! The decadently sweet flavour of dark cherries and chocolate comes through in this Black Forest gateau inspired syrup. The great thing about making your own is that you can decide how much (or little) of everything to add.

Generously butter two 8-inch cake pans that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess. The alcohol concerned ought properly to be kirsch; Bell uses brandy, and Smith suggests rum as a substitute.Black forest cake originated in Germany and consists of layers of chocolate cake soaked in cherry syrup, cherry filling, and fluffy whipped cream. If it seems too much of a faff, however, or if you’d prefer to keep it coeliac-friendly, by all means skip it. In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup.

A couple of years ago, I found myself cruising down the Rhine with a boatload of American seniors (don’t ask). Do you prefer yours rich and gooey or light and creamy – and which other retro recipes would you like to see reincarnated? Hi Shiran, what’s the reason for draining the cherries first if they’re going to be soaked in the cherry juice from the can anyway (as described in ingredient list and Step 5) ?I baked these cakes according to the instructions, and in the correct size of pans, the cakes sunk in the middle and one of them stuck to the bottom and got ruined when I removed it from the pan. I made this recipe yesterday, lovely moist sponge, but I added a bit more flour as the amount of flour to liquid, just didn’t seem right. I do like her morello cherry jam, though, which brings a more well-rounded cherry flavour to every mouthful; essential when the preserved sort often lack punch.