Black Forest Cake.
The super delicious German layered cake.
The Black Forest cake (Schwarzwälder Kirschtorte) is one of the most delicious German desserts. This tasty cake, named after the Black Forest in southwestern Germany, has a chocolate base soaked in kirsch and filled with chantilly cream and preserved cherries; A filled dessert that takes a bit of time to prepare, like all filled cakes, but is quite simple if you follow the steps.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
Chocolate base:
- 6 eggs (large at room temperature)
- 1 cup sugar
- 6 tbsps butter
- 5 oz 70% dark chocolate
- 1 cup all-purpose flour
- 0.5 cup potato starch
- 1 pinch salt
- 1 packet baking powder
- 1 quart heavy cream
- 0.67 cup powdered sugar
- 10.5 oz preserved cherries
- 1 pod vanilla
- 1 glass kirsch (cherry liqueur)
- syrup from preserved cherries
- 5 oz chocolate sprinkles
- to taste fresh cherries (or preserved)
Tools
- 1 Baking Pan
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Pastry Bag
- 1 Oven
Steps
PREPARATION OF THE BASE:
Chop the dark chocolate.
Melt the chocolate with the butter in a double boiler and let it cool.
Butter and line the bottom of a high-sided springform pan with parchment paper.
Preheat the oven to 340°F.
Separate the yolks from the whites.
Whip the egg whites with a pinch of salt until soft peaks form (you can use a stand mixer or electric beaters), set aside.
In another bowl, beat the yolks with the sugar until light and fluffy, then gradually add the melted chocolate while continuing to mix.
Also add the sifted potato starch, flour, and baking powder.
Once the dry ingredients are incorporated and the mixture is smooth, gently fold in the egg whites using a spatula with an upward motion.
Pour the batter into the prepared pan and bake on the lower rack (the rack just above the base) for 50 minutes, then perform the toothpick test.
Once the cake is baked, remove it from the oven and let it cool.
Once the cake has cooled, prepare the chantilly cream for filling.
Whip the cream until stiff peaks form along with the powdered sugar and the vanilla bean seeds.
Drain the preserved cherries, collecting the juice in a bowl.
Add the liqueur and 2 tablespoons of water to the cherry juice, and mix.
Level the top of the cake (if a dome has formed) and cut it into three layers.
Place the first layer on a cake tray.
Lightly soak with the syrup and place half of the cherries on top.
Cover the cherries with a layer of chantilly cream.
Place another cake layer over the filling, soak with the syrup, and place the remaining cherries on top.
Fill with chantilly cream and top with the last layer, lightly soaking it.
Cover the entire cake, including the sides, with an even layer of chantilly cream.
Smooth and level the cream, especially the top.
Decorate all sides of the cake with chocolate sprinkles
Put the remaining cream in a pastry bag and create rosettes on the cake surface.
Decorate with preserved cherries.
The Black Forest cake is ready to be served. Keep it refrigerated.
ENJOY YOUR DESSERT!
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