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    You are in: Home / Recipes / A Pâtissier's Black Forest Cake Recipe
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    A Pâtissier's Black Forest Cake

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    2 Total Reviews

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    • on November 05, 2010

      The recipe worked well for me, I could not buy Kirsch so used Cherry Brandy instead, also I piped a 'wall' of butter cream around the outer edge of the layer that had chocolate mousse to hold it all together. I didn't get around to putting the cream on the outside as I was making it as a trial for another occasion.. It is VERY rich!! And the cherry brandy is a bit too strong, maybe Cointreau or Triple sec would have been better for me and not the fault of the recipe. One other thing, if you don't like a "gritty" butter cream, maybe use another recipe that uses sugar syrup instead of confectioners sugar ( like a mock cream recipe) to make the butter cream. It makes a spectacular looking cake which got lots of oohs!! and aah s!! when I made it. I followed the recipe process to build the cake, chilling and waiting between the layers and it all went perfectly. A lovely recipe to impress yourself and the guests/family.

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    • on April 21, 2009

      Hi Leslie, I have made your cake now 3 ok maybe 4 times. It is time consuming but well worth the effort. I have been looking for this type of recipe for a long time THANK YOU. I owned a bakery in Victoria B.C. and our recipe was very similiar. Once again "EXCELLENT". P.S. I always make this when I am home alone listening to great music and nobody to disturb me, turns out great every time.

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    Nutritional Facts for A Pâtissier's Black Forest Cake

    Serving Size: 1 (280 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 814.9
    Calories from Fat 369
    Total Fat 41.0 g
    Saturated Fat 22.1 g
    Cholesterol 149.7 mg
    Sodium 279.0 mg
    Total Carbohydrate 108.1 g
    Dietary Fiber 2.3 g
    Sugars 85.7 g
    Protein 6.6 g

    The following items or measurements are not included:




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