Text 5447, 104 rader
Skriven 2006-09-13 08:53:20 av Dave Drum (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: Pre-War Scotch
======================
On 09-12-06 DAVE SACERDOTE Scribbled to DAVE DRUM about Pre-War Scotch

DS>DD> If it goes up on eBay would you post the item number? I, for 
DS>DD> one, would be interested in following the auction.

DS>140028466449.  No bids yet. :(

Check now. I think you will see that the ice has been broken.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Forest Boule-De-Neige
 Categories: Cakes, Desserts, Chocolate
      Yield: 1 Cake
 
MMMMM----------------------------CAKE---------------------------------
           Vegetable oil spray
    1/3 c  Cherry preserves
      2 tb Kirsch (clear cherry brandy)
  1 1/2 c  Dried tart cherries (about 8
           -ounces)
      1 lb Bittersweet(not unsweetened)
           -or semisweet chocolate;
           -chopped
      1 c  Unsalted butter
  1 1/4 c  Sugar
      1 ts Vanilla extract
      6 lg Eggs
    1/3 c  All purpose flour

MMMMM--------------------KIRSCH WHIPPED CREAM-------------------------
      2 c  Chilled whipping cream
    1/4 c  Powdered sugar
      4 ts Kirsch (clear cherry brandy)
    1/4 ts Almond extract

MMMMM--------------------------GARNISH-------------------------------
     16    Candied violet petals*
 
  Chocolate and cherry - the flavors of Germany's famous Black Forest
  torte - combine in this moist, fudgy cake. Baked in a metal bowl and
  covered with whipped cream, it resembles a snowball (boule-de-neige).
  Begin making this at least one day ahead.
  
  For cake:
  
  Position rack in lowest third of oven and preheat to 350°F. Line
  10-cup metal bowl with foil, extending 3 inches over sides. Spray
  foil with nonstick spray. Stir preserves with kirsch in medium
  skillet over medium heat until preserves melt. Add dried cherries;
  bring to boil. Cover; remove from heat. Let cool.
  
  Melt chocolate with butter in heavy large saucepan over medium-low
  heat, stirring until smooth. Remove from heat. Whisk in sugar and
  vanilla, then whisk in eggs 1 at a time. Mix in flour, then cherry
  mixture. Transfer batter to prepared bowl.
  
  Bake cake in bowl 30 minutes. Fold foil overhang over edges of cake to
  prevent over-browning. Continue to bake cake until top is cracked and
  dry and tester inserted into center comes out with some moist batter
  attached, about 55 minutes longer. Cool cake completely in bowl on
  rack (cake may fall in center). Press edge of cake firmly to level
  with center of cake. Cover and let stand at room temperature
  overnight.
  
  For kirsch whipped cream:
  
  Using electric mixer, beat cream, powdered sugar, kirsch, and almond
  extract in large bowl until cream holds peaks.
  
  Invert cake onto platter. Peel off foil. Spoon whipped cream into
  large pastry bag fitted with medium star tip. Pipe whipped cream
  stars over cake, covering completely. Pipe additional stars over top
  flat center of cake to form dome. (Can be made 1 day ahead; cover
  with cake dome and chill.) Decorate with candied violets.
  
  *Available at specialty foods stores and some cookware shops. Candied
  violet petals can also be ordered from chefshop.com.
  
  Makes 14 servings.
  
  From: Bon Appétit, December 2003
  
  MM Format by Dave Drum - 11 December 2004
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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