BLACK FOREST LOAF CAKE
Make this black forest cake ahead if you're expecting lots of guests this Christmas. It can be frozen, un-iced, then defrosted when you need it and decorated on the day
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line a 1.5kg loaf tin.
- Melt the butter and chocolate together in the microwave until smooth. Sieve the flour into a bowl, then stir in the sugar and cocoa. Add the chocolate mixture, eggs, milk and 200g yogurt and blend until smooth.
- Spoon the mixture into the loaf tin and make eight dips in the surface. Top each dip with 1 tsp yogurt and a cherry. Put the loaf in the oven and bake for 1 hr, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 20 mins, then transfer to a wire rack and leave to cool completely.
- Just before serving, use a balloon whisk or electric whisk to beat the cream until stiff. Spoon the cream onto the cake in dollops, top with the remaining cherries and drizzle over some of the cherry syrup. Serve straightaway. Leftovers will keep for up to three days in the fridge.
Nutrition Facts : Calories 589 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
