Sugar-free Black Forest cake with fresh cherries
Double, double toil and trouble. Fire burn, and cauldron bubble. This is quite appropriate for the last week I have had therefore I decided to start off our cooking blog with a magical ingredient to guarantee happiness and create lots of those feel good hormones… yes you got it! Chocolate!!!! But then again, we all want to stay healthy and natural and as organic as possible, so our first recipe is for a Sugar-free Black forest cake with fresh cherries.
I can already hear you… hmmm…. Sounds complicated?! Not at all! Its as easy as, well cake! So below you will find the recipe I have tried and tested as well as tips and tricks I have found useful. Bake up a storm and fill those around you with the kind of satisfaction one can only get from good food!
Sugar-free Black forest cake with fresh cherries
50g (approx 5 table spoons) Butter, softened
210g (375ml) (Approx 1 ½ cup) cake flour
10ml ( 2 teaspoons) baking powder
45 ml (3 Table spoons) cocoa powder
a pinch of salt
210g (250ml) (1 Cup) Fructose (If you don’t want it sugar free, you can use castor sugar)
1 Packet of fresh Cherries
sugar to taste (Fructose)
60ml corn flour (Maizena)
3 x 250ml Fresh Cream
¾ cup of berry juice
100g chocolate slab, grated 9You can use canderal chocolate to ensure the entire cake is sugar free)
- Preheat oven to 200ºC.
- Heat the milk and butter to just below boiling.
- Sift the dry ingredients together.( Cake flour, salt, baking powder and cocoa)
- Whisk the egg whites and sugar together for 6 min, until light and fluffy.
- Whisk the egg yellows separately
- Fold in the dry ingredients, hot milk and butter mixture, egg yellows and egg white mixture into a mixing bowl
- Mix well.
- Pour into 2 greased cake tins with a diameter of around 20cm.
- * TIP: (If you don’t have two cake pans, Bake it in one, and after the cake has cooled down, simply take a piece of string, and run through the middle of the cake with the string to separate it perfectly)
- Bake for 25 minutes.
- Turn out and leave to cool on a wire rack.
- Cut ¾ of the cherries in half leaving the remaining whole for decoration.
- Bring the berry juice to boil and add sugar to taste.
- Mix the corn flour with a little water until a paste is formed, then add to the boiling juice and stir.
- Remove from heat and add halved cherries.
- Leave to cool.
- Whip the Clover Fresh Cream until thick, adding a little fructose or sugar will help the cream stiffen
- Spread a 1/2 of the cherry mixture on first cake layer.
- Spread a layer whipped cream on cherries.
- Add top layer of cake
- Cover the top and sides of the cake with whipped cream.
- Pipe cream rosettes on top of cake and decorate with remaining whole cherries.
- Sprinkle grated chocolate on sides and top of cake