John Myers
Ingredients for 1 servings:
- 5 eggs
- 1 cup oil
- 1 cup sugar
- 4 packs of chocolate pudding powder
- 1 packet of baking powder
- 2 packets of vanilla pudding powder
- 1 liter of milk
- 1 jar cherry jam
- 100 g dark chocolate coating
- 600 ml whipped cream
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes
the classic Black Forest cake with a twist
This recipe was born in Porto due to a time and ingredient crunch, and it turned out to be a real hit! One cup holds 125 ml, but give yourself some leeway. The main thing is that the batter seems to have a decent consistency. Mix the eggs, oil, sugar, chocolate pudding powder, and baking powder thoroughly and mix with a mixer for 10 minutes until the mixture is creamy. Preheat the oven to 200°C. Either grease the baking tray with a little butter and sprinkle with flour, or simply use baking paper. Spread the mixture on the baking tray and place in the preheated oven for a maximum of 15 minutes. Bring the milk to a boil, slowly stir in the pudding powder according to the instructions, but keep the pudding simmering gently on the stovetop. When the pudding is ready and you would normally serve it, add all the jam and continue to simmer. Stir constantly to prevent the mixture from burning. Remove from the heat occasionally, let it rest for a while, and then bring back to a boil. Repeat this process until the mixture is no longer runny. Then spread the mixture over the finished, slightly cooled cake base and let it cool thoroughly until it’s firm enough to spread on. This will take at least 30 minutes. Finally, whip the cream until stiff, spread it over the cake, chop the chocolate coating and sprinkle it on top, and let it rest for about 1 hour.
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