Serves: 5
Total Calories: 1,231
Cut 4 (9-inch) parchment paper discs. Place on cookie sheets and grease discs. (The same paper discs may be used many times; just be sure to grease them each time.) Whip egg whites until foamy and add cream of tartar. Continue whipping egg whites until stiff enough to follow the beater around. With mixer on low speed, blend sugar (1/3 cup at a time) and vanilla into whites. If you stir it too much, the sugar will melt the whites. Fold in almonds with a wooden spoon. Use rubber spatula and gently spread meringue on discs. Be sure the meringue is not higher in the center. Cook for 2 1/2 hours at 225°; then turn off the oven and leave inside at least 6 hours with the doors closed so that the discs can dry thoroughly.
Chocolate Filling:
Whip egg whites over hot, but not boiling water. Add sugar and whip until stiff. Add cocoa. Take off fire. Add German chocolate; then fold in butter. Let chocolate mixture get cold enough to spread. Then use a rubber spatula and smooth it right on top of each disc and set in the refrigerator to chill. (Do not stack.)
Whipped Cream Icing:
Whip cream very stiff. Add sugar and vanilla. Remove meringue and chocolate discs from refrigerator. To build the cake, simply ice the first disc with whipped cream, place the second on top of this and ice it, and so on until all 4 layers are arranged. Then ice the sides and top with remainder of whipped cream, and sprinkle grated German chocolate on top. Store in refrigerator or freezer.
Suggestions:
Start the cake in the early evening. First, break off six one-inch squares from a 4-ounce package of the chocolate to grate later for top of cake. Rewrap the rest and save to melt in top of double boiler when making chocolate filling later. Remove butter from refrigerator so it will soften. Preheat ovens. Make meringue; put each one on a cookie sheet and bake one above the other in double ovens. If you have only 1 oven, it might be necessary to mix and bake just 2 at a time. (There must be room for the heat to circulate, or the meringues will melt.) After they are baked, turn off the ovens and leave them in there overnight. After putting the meringues in the ovens, mix the chocolate filling and leave it at room temperature. It will be the right consistency to spread the next morning.
Confectioners’ sugar blends with whipping cream better than granulated sugar.
When you run out of confectioners’ sugar, blend 1 cup granulated sugar and 1 tablespoon cornstarch in blender on medium-high or in food processor for 2 minutes.
This Black Forest Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
