Black Forest Cake
Black Forest gâteau (British
English) or Black Forest cake (American
English) is a chocolate sponge cake with a rich cherry filling
based on the German dessert Schwarzwälder Kirschtorte (pronounced [ˈʃvaʁt͡svɛldɐ ˈkɪʁʃˌtɔʁtə]), literally
"Black Forest Cherry-torte".
Typically, Black Forest
gateau consists of several layers of chocolate sponge cake sandwiched with whipped
cream and cherries. It is decorated
with additional whipped cream, maraschino
cherries, and chocolate shavings. In some European traditions, sour
cherries are used both between the layers and for decorating the top.
Traditionally, kirschwasser, a clear spirit made from sour cherries, is added to the
cake.
Other spirits are sometimes used, such as rum, which is common in
Austrian recipes. In India, Black Forest gateau is generally prepared without
alcohol. German law mandates that kirschwasser must be present in the cake for
it to be labelled a Schwarzwälder Kirschtorte.
History
Women in the
traditional Black Forest costume, with the characteristic hats
The dessert is not
directly named after the Black Forest mountain range in south-western Germany
but from the speciality
liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled
from tart cherries. This is the ingredient, with its distinctive cherry pit
flavour and alcoholic content, that gives the dessert its flavour. Cherries,
cream, and Kirschwasser were first combined in the form of a dessert in which
cooked cherries were served with cream and Kirschwasser, while a cake combining
cherries, cookies
/ biscuits and
cream (but without Kirschwasser) probably originated in Germany.
Some sources claim that
the name of the cake is inspired by the traditional costume of the women of the
Black Forest region, with a characteristic hat with big, red pom-poms on top,
called Bollenhut.
The confectioner Josef Keller (de) (1887–1981) claimed to have invented
Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café
Agner in Bad Godesberg, now a suburb of Bonn about 500 km
north of the Black Forest. This claim, however, has never been substantiated.
Schwarzwälder
Kirschtorte was first mentioned in writing in 1934. At the time it was particularly
associated with Berlin
but was also available from high-class confectioners in other German, Austrian,
and Swiss cities. In 1949 it took 13th place in a list of best-known German
cakes.
Red Velvet
Red
velvet cake is traditionally a red, red-brown, mahogany, maroon, crimson or
scarlet colored chocolate layer cake, layered with white cream
cheese or ermine icing. The cake is commonly served on Christmas or
Valentine's Day. Common modern red velvet cake is
made with red dye; the red color was originally due to non-Dutched, anthocyanin-rich
cocoa.
Common
ingredients
include buttermilk,
butter, cocoa, vinegar, and flour. Beetroot or red food coloring may be used for the color.
History
Velvet
cake is thought to originate in the Victorian era. During that Era they served
velvet cakes as a fancy desert. The term "velvet" was a description
used to let consumers know the desert was a soft and velvety crumb cake. During
that same time devil's food cake was introduced. Which is how some believe that
red velvet cake came about. The difference between the two cakes is that
devil's food cake uses chocolate and red velvet cake uses cocoa.
James
Beard's reference, American Cookery (1972),
describes three red velvet cakes varying in the amounts of shortening,
butter, and vegetable
oil. All used red food coloring. The reaction of acidic vinegar and buttermilk
tends to better reveal the red anthocyanin
in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may
have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate
cakes.
Contemporarily, chocolate has often undergone Dutch processing, which prevents the color
change of the anthocyanins. A
reconstruction of the original red velvet cake involves reducing or eliminating
the vinegar and colorants, and using a non-Dutched cocoa to provide the needed acidity
and color.
When
foods were rationed
during World
War II, bakers used boiled beet juices to enhance the color of their
cakes. Beets are
found in some red velvet cake recipes, where they also serve to retain
moisture. Adams Extract, a Texas company, is
credited with bringing the red velvet cake to kitchens across America during
the Great Depression era, by being one of the first to
sell red food coloring and other flavor extracts with the use of point-of-sale
posters and tear-off recipe cards. The
cake and its original recipe are well known in the United States from New York
City's famous Waldorf-Astoria Hotel, which has dubbed the
confection Waldorf-Astoria cake. However, it is widely
considered a Southern recipe.
Traditionally, red velvet cake is iced with a French-style butter roux icing (also
called ermine icing), which is very light and fluffy, but time-consuming to
prepare. Cream cheese frosting and buttercream
frosting are variations which have increased in popularity.
In
Canada, the
cake was a well-known dessert in the restaurants and bakeries of the Eaton's
department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's
recipe, with employees who knew the recipe sworn to silence, many mistakenly
believed the cake was the invention of the department store matriarch, Lady Eaton.
In
recent years, red velvet cake and red velvet cupcakes have become increasingly
popular in the US and many European countries. A resurgence in the popularity
of this cake is attributed by some to the film Steel
Magnolias (1989), which included a red velvet groom's
cake made in the shape of an armadillo.
Magnolia
Bakery in Manhattan has served it since its opening in 1996, as did
restaurants known for their Southern
cooking like Amy Ruth's in Harlem,
which opened in 1998. In
2000,
Cake
Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.
Chocolate Brownies
A chocolate brownie
(commonly referred to as simply brownie) is a square, baked, chocolate
dessert. Brownies come in a variety of forms and may be either fudgy or cakey,
depending on their density. They may include nuts, frosting, cream cheese,
chocolate chips, or other ingredients. A variation made with brown
sugar rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the
United States at the end of the 19th century and popularized in the U.S. and
Canada during the first half of the 20th century.
Brownies are typically
eaten by hand, often accompanied by milk, served warm with ice cream (a la
mode), topped with whipped cream, or sprinkled with powdered sugar and
fudge. In North America they are common lunchbox treats, and also popular in
restaurants
and coffeehouses.
History
One legend about the
creation of brownies is that of Bertha
Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a
pastry chef for a dessert suitable for ladies attending the Chicago World's Columbian Exposition. She
requested a cake-like confection smaller than a piece of cake that could be
included in boxed lunches.
The result was the Palmer House Brownie with walnuts and an apricot glaze.
The modern Palmer House Hotel serves a dessert to patrons made from the same
recipe.
The name was given to the dessert sometime after 1893, but was not used by cook
books or journals at the time.
The first-known printed
use of the word "brownie" to describe a dessert appeared in the 1896 ersion
of the Boston Cooking-School Cook Book by Fannie Farmer, in reference to molasses cakes
baked individually in tin molds.
The earliest-known published recipes for a modern style chocolate brownie
appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904,
Chicago, IL), The Boston Globe (April 2, 1905 p. 34),
and the 1906 edition of Farmer cookbook. These recipes produced a relatively
mild and cake-like brownie.
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