This is supposed to be a Black Forest cake without the cream. The recipe is from Angie's recipe and it's marvelous indeed!!! Not too black because I used Java dark chocolate and I fear the cake will be too bitter, so I reduce the choco into 25gr from original recipe of 40gr. It's using a combination of all purpose flour and tapioca flour, great bounce of the cake. Didn't take too long in the oven and with only 40gr of butter, it was smell great once I finish the cake. :) I also make the cherry juice and it adds moist and nice taste to the cake. I love the recipe. Thumbs up for Angie's
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