How to Make Black Forest Cake

Layers of cream, poached cherries and rich dim chocolate make this conventional German Black Forest cake a completely tasty, liberal and show-halting creation. This wanton cake tastes just as unimaginable as it looks and is ensured to awe even the hardest of faultfinders. This thump out excellent may look complex, yet you can figure out how to make it with this clear formula.This Black Forest cake tastes as good as it looks.

Ingredients: For the Poached Cherries

• 1/2 cup superfine (caster) sugar

• 1/2 cup water

• 1 pound / 450 grams fresh or frozen pitted cherries, plus extra for decorating

• 6 tablespoons Kirsch liqueur, optional

Ingredients: For the Cream Filling

• 10.2 fluid ounces / 300 milliliters heavy cream

• 3 tablespoons powdered (icing) sugar, plus extra for decorating

Ingredients: For the Ganache

• 3.5 ounces / 100 grams dark chocolate, chopped, plus extra for decorating

• 1/2 cup heavy cream

Step 1: Measuring the Ingredients

Baking is a science, so carefully measure out all of your ingredients beforehand for the best results.

Carefully measure your ingredients beforehand.

Step 2: Preparing the Pans

Heat the oven to 335 F / 170 C. Grease and line two 7-inch / 18-centimeter round cake tins and set aside.

Tip

• Alternatively, you can use a 2-by-7-inch / 18-centimeter cake tin and slice the cake in half before assembly.

Grease and line your cake tins.

Step 3: Melting the Butter

In a small saucepan set over low heat, melt together the butter and vanilla extract. Set this mixture aside to cool.

Melt the butter and vanilla over low heat.

Step 4: Combining the Eggs and Sugar

Place the sugar and eggs in a large bowl. With an electric hand mixer, whisk them together on a low speed to just combine.

Whisk the eggs and sugar to combine.

Step 5: Whisking the Eggs and Sugar Over Heat

Set the egg mixture over a pan half-filled with boiling water. Continue to whisk on low speed for 3 minutes, and then increase the speed to medium and whisk the mixture until it is pale and tripled in volume.

Whisk until the mixture is pale and tripled in volume.

Step 6: Cooling the Egg Mixture

Remove the bowl from above the hot water, and continue to whisk until the mixture has cooled to room temperature -- about 3 to 4 minutes. The mixture will be thick and leave a ribbon trail when the beaters are lifted out of the bowl.

The mixture should be thick so that it leaves a trail.

Step 7: Adding the Melted Butter and Flour

Pour the melted butter down the sides of the bowl, and gently fold it in. Sift in the flour and cocoa powder, and gently fold the batter again until the flour is just incorporated.

Warning

• Be careful not to over-fold the mixture here, as it will lose all of its air.

Gently fold in the dry ingredients.

Step 8: Baking and Cooling

Divide the mixture evenly between the cake tins, and bake in the oven for 25 to 35 minutes or until the cake rises and springs back when gently pressed in the center. Leave the cakes to cool in their tins before inverting onto a wire rack.

Let the cakes cool in their tins.

Step 9: Making the Poached Cherries

While the cakes are cooling, make the poached cherries. Heat the sugar and water in a small saucepan set over low heat until the sugar has dissolved. Add the Kirsch liqueur and cherries, and bring the mixture to a gentle simmer. Continue to cook for 3 to 4 minutes or until the cherries have absorbed some of the syrup and are puffed and tender. Strain the cherries and the syrup into two separate bowls, and set both aside to cool.

Set the cherries and syrup aside to cool.

Step 10: Making the Chocolate Ganache

To make the chocolate ganache, place the chopped chocolate in a small bowl. In a small saucepan set over medium heat, bring the cream to a gentle simmer. Pour the hot cream into the bowl with the chocolate. Let sit for 1 minute before gently stirring to combine.

Pour the hot cream over the chopped chocolate.

Step 11: Making the Cream Filling

For the cream filling, add the cream and powdered sugar into a large bowl and whisk until the cream begins to just hold its shape.

Whisk the cream until it begins to hold its shape.

Step 12: Glazing the Cake Layers

To assemble the cake, place the first cake layer on a plate or stand and brush it generously with cherry syrup.

Glaze the first cake layer with syrup.

Step 13: Filling With Cream and Cherries

Generously spoon 3 tablespoons of the cream on top the first cake layer, leaving a slight border around the edge. Arrange the poached cherries on top of the cream.

Arrange the cherries on top of the cream.

Step 14: Top With the Second Cake Layer

Add the second cake layer. Brush again with cherry syrup, and then pile on the cream and extra cherries.

Top with the second cake layer.

Step 15: Decorating the Cake

Finish the cake by pouring on the chocolate ganache, adding a generous dusting of powdered sugar and sprinkling with extra shaved chocolate.

Top with chocolate ganache.Dust with icing sugar.Sprinkle with shaved chocolate.

Step 16: Serving

Chill the cake for 1 hour to make it easier to slice, taking it out of the refrigerator 20 minutes before you plan on serving it.

Chill the cake before serving to make it easier to slice.

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The strange and surprising FRUIT Mexico

 

Visit one of the pleasures of a foreign country to taste the fruits of their factor Make literal fruits of work, of course. How capital and main cities of Mexico, Mexico City is a destination paragraph agricultural wealth of the country. In the bustling outdoor markets, you will find rare fruit in the United States, which has yet to be processed at Whole Foods-bound.

Focused on fresh water, cut into pieces by fruit carts in corners, or eat on the move in the markets of the city, the product of Mexico presents a kaleidoscope of flavors. While revenues passion fruit curd How Christina Tosi is proven by the heads have a real interest in its range of flavor profiles Develop A, there is still a large untapped potential Make another side of the border. Red fruit, folding a chocolate pudding Reminiscence join other meats have the sweet taste of potato pie, here is a beautiful view of Brand, strange fruit world Mexico

PITAYA

Taste: grapes, purple, floral and melon

It can be difficult to distinguish the difference between the word "dragon fruit" of the UN and "dragon fruit", although the fruits are very different. Pitaya the kind generally refers to Stenocereus, a variety of fruit cactus sometimes called Mark "Pitaya Agria" stained pink shells that seem small clusters of spines. Juicy flesh and dark ruby ​​scattered with small edible black seeds a little dragon fruit tart or what we know as a dragon fruit.

 

TUNA FRUIT

 

Taste: Asian pear, watermelon

Taste: Asian pear, watermelon

More impressive UN Dos Gringos, tuna is not, but the fruit of Opuntia cactus. Barrel in the form of a thick skin and do vary from green to dark brown, make a fruit flesh can be pink, orange, yellow, or more commolyn, green is often sold pre-peeled and cut in bags Plastic UN Markets Easy corner Parr. Bark has a small group of thorns similar to what can prick the skin One UN. The meat is juicy watermelon seeds UN difficult similar net pellets (Do not worry, they are edible). The flavor of pink bubblegum flavor surprising. Xoconostle is a bitter version of this fruit, usually in preparations jam, and are not eaten fresh.

LULO

Taste: tart, rhubarb, sour orange flavor

Although markets and is grown in most tropical regions DO Mexico, fruit of a, sometimes called narajilla jumps, or "little orange" and originates from South America. It is like a small green tomato or tomatillo, with skin color A bright orange This small open space REVEAL paragraph, jelly and green seeds. Because of its bitter taste rhubarb-esque, often squeezed sugar and water to make the cool waters. (Photo: Scarlett Lindeman)

BANANA VARIETALS

See: Apple Sao custardy with strawberry and apple notes; Dominicans are creamy and sweet as Cavendish Making; Located Mark Cavendish milder and drier than.

A maple domination of Cavendish UN, our America is so complete that a glimpse of one of the other types of trees 400 aircraft is How do I know you have an additional annex. Cavendish and Plantain, what Americans know how bananas station readily available in the markets of Mexico City. In addition, it Manzanos average size of Platanos with pink, custardy flesh; Dominican bananas, the fruit clusters of small, thumb-sized; andplatanos housed, which are slightly drier and softer.

 

ZAPOTE NEGRO

From the "tzapotl" is a term Nahuatl ZapOte a cast of paragraph ALL, red edible fruits. Black apple is one of them: a baseball sized round fruit called "chocolate pudding fruit" for meat, dark meat to sweeten and soften them before CAIR itself as it matures UN has a bright green, a radiant skin. As smooth wrinkles. UN Common Market August January, flesh colored jet black Brand fruit is sweet and nutty, with notes of plum MAIL baking chocolate. It can be cut in half and eat with a spoon or register to paragraph cooked meat can be down with sugar and cinnamon dessert, rustic paragraph.

MARACUJA AND GRANADA CHINA

An edible portion of passion fruit, passion fruit and is often sold as frozen in the United States. The floral taste, sweet and spicy Feature What is characteristic tropical fruit born of the UN in America missing. The fruit is purple baseball size leather skin. A torn era, internal cavity of the UN has a mass of slippery black seeds wrapped in the yellow flesh, wet, and can be sucked UN center. Very similar in flavor, A "Chinese Roma" Chinese sphere-shaped Granada has a paragraph or hard shell, such as plastic, it should be cracked Access gray-blue open folder in paragraph crispy house, oval, edible seeds, Make a little softer than passion.

CHERIMOYA AND GUANABANA

A heart-shaped cone, or soursop, comes in a variety of ways, most often covered with green tuberculate skin. Cut in half, you have a heady floral aroma with creamy white flesh with light shooting, black seeds like pebbles. The fruit can ripen avocados How to counter sin, and we are ready when slightly soft to the touch. They can also be frozen as well, vacuum and frozen meat that has a mixture such as banana, pineapple and peach. The related soursop is larger, with darker green flesh and protruding spines. The interior is white, with many large grains and soft pockets, soft and creamy flesh, often become fresh water, ice cream, popsicles and palette.

MAMEY AND SAPODILLA

A dark brown jacket ABRANGE this great fruit called mamey oblong. A leather grip is so strong that not tell you if this mature. On the market, suppliers of cutting a corner Each fruit so that buyers are able to control salmon colored flesh inside, leaving the United Nations stalling back into the incision when buying. The meat is firm and starchy, and the taste of sweet potato pie with a large hole in the center. Poco is also a quality of food, often used in Oaxaca beveragetejate. Mamey often meat and mashed potatoes with cream and sugar and frozen in pallet corals. A little weird, though similar, is relatedsapodilla or "mamey sapote of" or "sapodilla", with a dark brown leather and gold, juicer meat has a taste pear mixed with brown sugar and cream.

CIRUELA HUESUDA

About the size of a large skin greenish yellow orange and red ripe kumquat UN, this variety of plum as nothing like plum. A skin is thick and firm with a large seed in the middle of his reach encompassing over its volume. The best way to eat is paragraph puts his mouth on hers, Keep it in your face like a hamster, forums and tearing of the skin and the flesh with its molars. It has a fishing and taste of mango and one season August December UN

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Brothy Poached Chicken with Mushrooms and Fresh Chile

Brothy Poached Chicken with Mushrooms and Fresh Chile

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Ingredients

Servings: 4

• 1½ pounds boneless, skinless chicken breasts (about 3 large)
• 1 head garlic, halved crosswise
• 2 bay leaves
• 4 whole allspice
• 1½ teaspoons kosher salt, plus more
• 8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
• 1 fresh red chile (such as Fresno), thinly sliced
• 1 1” piece ginger, peeled, finely chopped
• 1 tablespoon distilled white vinegar
• 1 tablespoon soy sauce
• Freshly ground black pepper
• Sliced scallions and cilantro sprigs (for serving)

Preparation

• Place chicken, garlic, bay leaves, allspice, and 1½ tsp. salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
• Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8–10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
• Divide soup among bowls and serve topped with scallions and cilantro.
• DO AHEAD:Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.

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Healthy Foods to Reduce Stress

 

If you arrive late to work, moving to a new home or struggling to pay the bills, sorry - the chemical reaction that makes your heart race and tense muscles. And when untreated and poorly managed, stress wreaks havoc on your health. It makes you more susceptible to diseases like the common cold, increases blood pressure and increases the risk of diabetes and depression. You may already know that exercise and meditation are healthy ways to reduce stress, but the nutrients certain healthy foods can also help.

Certain healthy foods can help lower stress

 

Ohmm With Dark Chocolate

Feeling stressed? Go ahead and eat some dark chocolate. Resveratrol, an antioxidant found in chocolate, stimulates the release of serotonin in the brain. This chemical that changes the state of mind has been shown to make you feel relaxed and happy. Nutrients in dark chocolate also improves blood circulation and lowers blood pressure. While this sweet offers a number of health benefits for emphasis not want to over do it. An ounce of dark chocolate a day should be enough to help you cope. Lisa Cimperman, Academy of Nutrition and Dietetics spokesperson, also suggests non-alkaline dark chocolate containing at least 70 percent cocoa to get the greatest benefits.

Dark chocolate stimulates chemicals that make you feel relaxed. (maria17/iStock/Getty Images)

Stress-busting Salmon

Omega-3 in salmon are not only good for the heart, but researchers say it can also help to better manage stress. Essential fatty acids found in salmon protect neurons against damage caused by stress, which is particularly useful for those who deal with chronic stress. For good health, try eating salmon or other fatty fish such as tuna or sardines twice a week. If you are not in fish, flaxseed or walnuts Cimperman suggest getting your omega-3.

The essential fatty acids in salmon protect neurons from stress damage. (iStock/Getty Images)

A Banana a Day

Low in calories and easy to access, bananas are a good food to add to your stress reduction regime. Vitamin B6 deficiency decreases production of serotonin, according to naturopathic doctors and Kathleen A. Gregory S. Kelly head. Bananas make a regular part of your diet list stores levels of vitamin B6 and the production of serotonin in place. Bananas are also rich in potassium, a nutrient that helps lower blood pressure.

The high potassium levels in bananas can help reduce blood pressure. (Howard Shooter/Dorling Kindersley RF/Getty Images)

Anti-Anxiety Swiss Chard

Cortisol is the main hormone responsible for stress response. He prepares the body for fight or flight reactions, flooding glucose for immediate energy. Chronic stress reduces magnesium in your body, and increase low levels of sensitivity to stress, which aggravates the effects, according to some researchers. If stress is making you feel anxious, angry and agitated, your body may be deficient in magnesium. With a glass 150 milligrams per serving cooked spinach can magnesium intake, balance cortisol levels and helps reduce anxiety.

Swiss chard is high in magnesium, which can help reduce anxiety. (bonchan/iStock/Getty Images)

Tea Time

Green and black tea contains L-theanine amino acid. This amino acid increases the production of dopamine and serotonin. Such as serotonin, dopamine is a chemical welfare in the brain that promotes fun. So even if a cup of green tea has more caffeine, sometimes a cup of coffee, L-theanine can eliminate the incentive to promote feelings of joy and relaxation in some people.

The amino acid found in tea releases feel-good chemicals in the brain. (Natalie_B/iStock/Getty Images)

Immune-Boosting Red Peppers

Crunchy and sweet red peppers, not only add color to a stir-fry or salad, but also stimulates the stress of health and immune combat. A 1/2 cup red peppers portion contains 158 milligrams of vitamin C - which is more than a drink 6 ounces of orange juice. It also has more vitamin C than the Recommended Dietary Allowance (RDA) of 90 milligrams to 75 milligrams for men and women. According to Dr. Dr. Kelly and head, increase intake of vitamin C in higher quantities than the RDA helps to lower cortisol levels - they recommend to 1 gram per day. This is especially important for men who tend to have higher cortisol levels than women.

Red bell peppers are high in vitamin C and can lower cortisol levels. (carotur/iStock/Getty Images)

Power-Up With Beans

B vitamins are known to help extract energy food you eat, but they also have an important role in stress management. Promotes sleep niacin, pantothenic acid (vitamin B5) and regulate cortisol in stressful situations thiamine and folic acid is required for neuronal regeneration. Beans are not only a good source of B vitamins, but are also rich in fiber, protein and iron. A whole beans 1/2 cup portion, including black beans, kidney beans or chickpeas, can help you get the B you need to work on stress. Stir in beans in soups, salads or whole grain dishes for added texture and flavor.

 

Beans contain niacin, which promotes sleep. (Photodisc/Photodisc/Getty Images

 

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Curried Spinach and Artichoke Skillet Pot Pie

 

This pie combines some of my favorite ingredients - puff pastry, spinach and curry powder in Japanese. An unexpected combination, I know. But I promise that this pie is incredibly delicious! The spinach artichoke filling is soft and creamy, beautiful stained yellow from the curry powder and topped with puff pastry, golden pie crust.

I created this recipe from a desire to convert the classic spinach artichoke dip into a complete meal. But I also wanted it more interesting, so I added a bit of curry powder. My curry powder curry powder choice is S & B. It is soft filling, very complete and perfect creamy spinach artichoke. I tried many curry powder and I think that one of the most. If you can not find S & B, use mild curry powder on hand.

I use a good cast iron skillet to fill this pie, and then I shot the mass just above the pan and bake. A dish with very little cleaning required is easy. If you do not have an oven proof skillet, transfer the spinach filling an oven-proof dish, place the puff pastry on top and bake. You can also make meat pies in individual dishes. However you do it, just make sure to put the pie on a baking sheet, because the liner may overflow.

Skillet Pot Pie with Spinach and Artichoke Recipe

Serves 2-3

Ingredients

1 frozen puff pastry sheet

1 tablespoon olive oil

1/2 medium onion, diced

2 garlic cloves, peeled and chopped

2 cups frozen spinach

1/2 cup canned, drained, quartered artichoke hearts

2 small carrots, cubed

2 teaspoons Japanese style curry powder

2 cups whole milk

2 tablespoons flour

1/4 cup grated parmesan, optional

Salt

Preheat oven to 400 degrees F

Method

1. Leave the puff pastry sheet out to thaw at room temperature. It will take about 20 minutes to thaw. While the puff pastry is thawing, work on the spinach filling.

2. Heat oil in a 9-inch cast iron skillet or other oven proof skillet. Add the onions. Cook on medium heat until they are soft. Then add the garlic and stir for 30 seconds.

3. Throw in the spinach, artichoke hearts, carrot, and curry powder. Cook for 1 minute.

4. Whisk the milk and flour together in a small bowl until there are no lumps. Pour it over the spinach. Crank the heat up to high and let the sauce come to a boil.

5. Add Parmesan and salt. Mix well and turn off the heat.

6. Cut the puff pastry so that it fits over the skillet with a bit of over hang. Carefully place the puff pastry on top of the skillet. Gently the press it onto the rim of the skillet. Pierce the middle of the puff pastry with a sharp knife to allow steam to escape.

7. Place the skillet on a baking sheet (to catch any filling that bubbles over) and place in the oven. Bake for 10 minutes or till the puff pastry is golden.

 

 

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Simple Baked Chicken Breasts

"Simple basic recipe for cooking up a bunch of skinless boneless chicken breasts."

Ingredients

Original recipe makes 4 servings

Makes servings Adjust Recipe (Help)

• 4 skinless, boneless chicken breast halves

• 2 tablespoons olive oil

• 1 tablespoon coarse sea salt

• 1 pinch Creole seasoning (such as Tony Chachere's®), or to taste

• 1 tablespoon water, or as needed

Directions

1. Preheat convection oven to 400 degrees F (200 degrees C).
2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

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Haute Cuisine: 5 Double Passes to Give Away

 

 

I have not the custom of giving gifts on the blog, but this is what I thought readers enjoy the food blog. The good people at TM Advertising rendered to our readers the chance to win one of five double passes to see what appears to be a gourmet French alley film well: good food. You can see the trailer of haute cuisine.

Gift to entry is simple. All you need to do is like our facebook page and leave a comment on this post telling me what your favorite food is French. We would also be happy if you could share this page on Facebook or Twitter so you can help spread the word about the food blog. It's as simple as that. Winners will be chosen at random and will be announced on April 21; Each winner will receive a double pass to use the main exit after April 25. Sweepstakes open only to Australians.

Here's more information about the film:

Haute Cuisine (French title Les Saveurs du Palais)

Hortense Laborie, a renowned chef from the Perigord, is surprised when the President appoints his personal chef, responsible for creating all your meals at the Elysee. Despite jealous resentment of other kitchen staff, Hortense itself, with its indomitable spirit established quickly. The authenticity of the cuisine seduces from the president, but the corridors of power are full of traps ...

Haute cuisine is a delicious drama with a generous pinch of comedy, based on the true story of an extraordinary private chef of President François Mitterrand, Daniele Delpeuch.

He turned to the Elysee, regional France and Antarctica, and full of tempting dishes and pictures of amazing foodie.

The film is directed by French director and screenwriter, Christian Vincent and Catherine Frot stars (nominated for a César Award for Best Actress), Jean d'Ormesson and Hippolyte Girardot.

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