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Black Forest Cake
INGREDIENTS:
Chocolate Cake:
280g All Purpose Flour
9g Baking Soda
400g Eggs
30g Favorite Mocca
150g Hot Water
200g Mohrenglanz Dark (melted)
400g Sugar
4g Salt
Simple Syrup:
250g Hot Water
500g Sugar
50g Rhum (Dark)
Filling:
200g Blueberry Comstock
PROCEDURE:
Chocolate Cake:
- Pre-heat oven at 350°F.
- Sift all dry ingredients except sugar.
- In a mixing bowl, mix Butter Dreams Margarine and sugar. Cream at medium speed.
- Add eggs one at a time until well incorporated.
- Add sifted dry ingredients in 3 parts alternating with the hot water, Favorite Mocca and Mohrenglanz mixture. Mix until properly combined.
- Divide the mixture and pour onto ‘Flexipan 123-06 Rounds’ mould.
- Bake for 20-25 minutes.
Simple Syrup:
- In a bowl, dissolve sugar in hot water and rhum. Mix until well blended. Set aside.
Icing:
- Place Wonder Whip and cold water together in a mixing bowl and using a whisk attachment, whip at low speed for one minute and continue mixing at high speed until it doubles in volume and texture becomes glossy and stiff.
Cake Assembly:
- When cakes are at room temp, and you’re ready to assemble, place 1 cake up on a cake stand or serving plate.
- Using a pastry brush, brush Kirsch syrup all over the cake.
- Spread a generous amount of whipped cream evenly over the top.
- Top the cream with the blueberry filling with about 1/4 inch thick.
- Repeat the steps 1-3 until all 4 cakes are completely stacked together.
- Cover the cake with the icing. Make rosettes on the top sides of the cake. Put Chellies Red on top of each rosettes.
- Place some shaved chocolate on the side of the cake and on top.
MADE POSSIBLE WITH:
- Bensdorp DSR Cocoa Powder – the world’s finest cocoa powder with rich flavour, colour and aroma of cocoa on bread, cakes and fillings.
- Butter Dreams Margarine – specially formulated to provide consistency, flavor and freshness to breads, cakes and pastries.
- Favorite Mocca – Enjoy rich mocha flavor and color in one package.
- Double Star Baker Baking Powder – the ideal raising agent for making quick breads, biscuits and all kinds of cakes.
- Mohrenglanz Dark – A block of solid chocolate mainly used in the production of various baking applications, as a hard coating for various breads and pastries.
- Wonder Whip – A non-dairy whipped topping with fine flavour.
- Chellies Red – Shiny red pearls used as substitutes for cherries
- Flexipan 123-06 Rounds – bake and freeze stable non-stick flexible mould made of fibreglass and silicone.