Cooking with Wine, with Recipes

BAKING
Black Forest Cake
While Black Forest Cake usually calls for kirsch, or cherry-flavor brandy, we decided sweet cherries soaked in port would be an admirable substitute. We also lightened the cake batter, giving it a more airy texture.

To help achieve this, non-stick cake pans make the job easier. We used the Williams-Sonoma Goldtouch nonstick 9-inch round cake pans. The aluminized steel distributes heat evenly and the nonstick surface helps release the cake layers without sticking. For this cake, we still recommend lining the pans with parchment paper to ensure the finished layer doesn’t stick to the pan.

• 4 cups fresh or frozen pitted sweet cherries
• 1-1/4 cups good-quality port
• 2 8-ounce cartons mascarpone cheese
• 3 tablespoons powdered sugar

• 6 ounces sweet baking chocolate, chopped
• 2-1/4 cups milk
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 4 eggs
• 1 egg yolk
• 2-2/3 cups granulated sugar
• 3 tablespoons port
• 1 teaspoon vanilla
• 1 cup butter, softened

• 3 cups whipping cream
• 1-1/2 cups powdered sugar
• 3/4 teaspoon vanilla
• 3/4 teaspoon lemon extract
• Toasted coconut chips (3 cups)*

For Port-Cherry Filling:
Thaw cherries if frozen; drain. In medium bowl combine cherries and 1-1/4 cups port. Cover; let stand 1 hour. Drain cherries, reserving liquid. Transfer well-drained cherries to food processor. Cover; process until nearly smooth. Add mascarpone cheese and the 3 tablespoons powdered sugar to cherries. Cover; process until just combined. Transfer cherry mixture to large bowl. Cover; chill until ready to assemble cake.

For Chocolate Cake:
In medium saucepan combine chocolate and milk. Cook and stir over low heat until melted; set aside to cool. In medium bowl combine flour, baking soda, baking powder, and salt; set aside. Preheat oven to 350ºF. Grease bottoms and sides of three 9x2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper and generously coat pans with flour.

In large bowl combine eggs, egg yolk and 2 cups granulated sugar. Place bowl over skillet or saucepan of simmering water. Cook and stir until an instant read thermometer reaches 110ºF. Remove from heat.