Charlotte Cooks



  Black Forest Cake

Chocolate Chiffon

  • 10 oz cake flour
  • 2 oz cocoa powder
  • 8 oz sugar
  • .25 oz salt
  • .5 baking powder
  • 5 oz vegetable oil
  • 6 oz egg yolks
  • 9 oz water
  • .25 vanilla extract
  • 10 oz egg whites
  • 5 oz sugar
  • 5/8 tbsp

Stir sifted, dry ingredients in mixer. Slowly add oil and yolks. Scrape down bowl. Slowly add water and extract. Scrape down bowl. Whip egg whites, sugar, and cream of tartar to meringue. Fold into mixture in thirds. Bake at 350° for 25-30 minutes.

2 mixing bowls
Paddle attachment
Whip attachment
Parchment paper
Bowl scraper
Spray butter
2 – 8″ cake pans, greased
2 parchment rounds

Cherry Filling
1 pt. amaretto cherries

Drain cherries and transfer into cherry pie filling “goo”. Reserve 12 cherries for garnish. Rinse and dry.

2 pint containers with lids

Whipped Cream
1 qt heavy cream
3-4 tbsp powdered sugar

Whip in mixing bowl with whip attachment until med/stiff

Mixing bowl
Whip attachment
Measuring spoon
Piping bag
Star tip

Kirsch Syrup
1 qt sugar
1 pt water
4 oz cherry syrup
1 tbsp kirsch alcohol

Bring sugar and water to a boil. Flavor with cherry syrup and kirsch.

Pastry brush

Chocolate Shavings
1 qt dark chocolate, melted

Melt chocolate over double broiler while stirring with spatula. Pour onto cold marble slab and work back and forth with large inset until set. Use bench knife to shave ribbons

Large inset
Bench knife
1 quart container


  1. Mix and bake chiffon
  2. Make simple syrup. Flavor with cherry syrup.
  3. Melt chocolate and make shavings.
  4. Torte chiffon cake into thirds.
  5. Remove chiffon from oven. Cool.
  6. Assemble black forest.
    Cherry syrup
    Cherry filling
    Cherry syrup
    Whipped Cream
    Cherry syrup
    Whipped cream
    12 portions
    Rosettes and cherries on each portion
    Chocolate shavings halfway up torte
    Seashell piping along bottom of torte
  7. Store black forest in cooler to let whip cream set.
  8. Torte chiffon in half. Display crumb side up on plate.
  9. Use a hot knife to cut one slice from black forest to display on small dessert plate.


Chef Pamela Roberts, Host - Charlotte Cooks

Shrimp Creole

This recipe comes from NOLA Cuisine.

  • 2 pounds Peeled and Deveined Shrimp, save shells to make Shrimp Stock
  • 2 Tablespoons Butter
  • 1 Tablespoon Vegetable Oil
  • 3 Tablespoons All- purpose flour
  • 1 Large Onion, finely chopped
  • 2 Ribs Celery, finely chopped
  • 1 small Green Pepper, finely Chopped
  • 2 Tablespoon Creole Seasoning
  • 2 Tablespoon Tomato Paste
  • 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
  • 1/2 Cup Dry White Wine
  • 2 Cups Shrimp Stock
  • 2 Tablespoon Garlic, minced
  • 2 Bay leaves
  • Cayenne to taste
  • Kosher Salt to taste
  • 1 teaspoon Black Pepper
  • 1 teaspoon White Pepper
  • 1 bunch Fresh Thyme
  • 2 Tablespoon Tabasco or to taste
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
  • 2 Tablespoons Flat Leaf Parsley, minced

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. Add the flour and stir so it looks like wet sand on the beach.

When the butter begins to froth add 1/2 cup of the onions. Cook until the onions are golden brown. Add the remaining onions, celery, and bell pepper.

Reduce the heat to medium and season with 1 Tablespoon Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, add the fresh tomatoes. Stir well.

When the tomatoes start to break down into liquid add the white wine, bring to a boil and boil for 1-2 minutes.

Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme.

Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire, and adjust seasonings.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Serves 4.