Punky’s Black Forest Cherry Torte
6 oz. – Eggs, room temp
6 oz. – Sugar
2 oz. – Water, warm
5 oz. – All-purpose flour
1 ½ oz. – Cocoa
1 ¼ t- Baking powder
Make sure the eggs are warmed. Combine in a mixer bowl. Whip 5-7 minutes or until light and lemon-colored.
With mixer on low, slowly add water.
Sift flour, cocoa, and powder three times. Carefully fold into egg mixture.
Grease an 11″ flan pan.
Cut a parchment circle to fit bottom of pan. Spread batter evenly into pan.
Bake at 350 degrees F for 12-15 minutes, or until just lightly baked.
Cool 10 minutes, then remove from pan and let cool completely.
4 oz. – Water
4 oz. – Sugar
12 oz. – Cherries, sweet
Heat to dissolve sugar. Cook for a few minutes to a syrup.
If using frozen cherries, thaw and drain. Use juice in above.
Add cherries and brandy to syrup.
Cool, refrigerate a few days.
1.5 oz. – Sugar
2 t- Instant clear-jet
12 oz. – Heavy cream
1 oz. – liqueur, if desired
Whisk together sugar and instant clear-jet.
Start whipping cream on medium while adding sugar mixture in a stream. Scrap bowl. Whip to fire peaks.
Stir in alcohol.
Heavily brush cake with juice from the brandied cherries.
Pipe in lattice pattern on top of cake.
Add cherries between lattice. Pipe a border.
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