The BLACK FOREST CAKE, also known as Schwarzwälder Kirschtorte in German, is a renowned dessert from German tradition, enjoyed around the world for its blend of chocolate, whipped cream and cherries. This dessert is iconic for its distinct layers and the balanced flavor that combines sweetness with the cherries’ tartness.
Visually appealing, it consists of multiple layers of chocolate sponge cake alternated with generous layers of whipped cream and cherries. The top of the cake is usually decorated with additional rosettes of whipped cream, fresh or preserved cherries and dark chocolate shavings. The sight of the layers when the cake is sliced is truly spectacular, showing a contrast between the dark brown chocolate, the white cream and the bright red cherries.
The flavor of the Black Forest Cake is a perfect balance between the richness of chocolate and the lightness of whipped cream, enriched by the sweetness and tartness of the cherries. The addition of Kirsch, a cherry liqueur, gives a light alcoholic note and a distinctive fruity aroma. Every bite offers a harmonious combination of flavors that delights the palate.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 8Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 450.23 (Kcal)
- Carbohydrates 55.73 (g) of which sugars 43.57 (g)
- Proteins 5.26 (g)
- Fat 21.99 (g) of which saturated 2.89 (g)of which unsaturated 2.10 (g)
- Fibers 2.94 (g)
- Sodium 133.03 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs (medium, at room temperature)
- 1/2 cup granulated sugar
- 1 pinch salt
- 1/3 cup all-purpose flour (about 50 g)
- 4 tbsp potato starch (plus 1 tsp (about 35 g))
- 3 tbsp unsweetened cocoa powder (about 15 g)
- 2 1/2 tsp baking powder (about 10 g)
- 3 1/4 cups cherries (firm and ripe; about 1.1 lb (500 g))
- 6 1/2 tbsp granulated sugar (for the cherries (about 80 g))
- 1/3 cup kirsch (cherry liqueur) (about 2.7 fl oz (80 ml))
- 2 cups whipping cream (plant-based) (about 17 fl oz (500 ml))
- 1 3/4 oz dark chocolate (shaved (about 50 g))
- 10 cherries
Tools
- 2 Bowls
- 1 Pan
- 1 Springform pan 7-inch
- Electric beaters
- 1 Spatula
- 1 Sieve
- 1 Pitter
Steps
In a bowl place the whole eggs at room temperature with the sugar and salt, and beat them for about 10 minutes with electric beaters until they become pale and frothy.
At this point add the sifted flour, potato starch, baking powder and cocoa.
Gently fold the dry ingredients in with a spatula, mixing from the bottom up.
Butter and flour a 7-inch springform pan, pour in the batter and bake the cocoa sponge cake in a preheated oven at 356°F for 30 minutes.
Once baked, turn off the oven and let the sponge cake cool inside with the oven door slightly ajar.
Wash and dry the cherries well. Then pit them and place them in a pan with the sugar and the kirsch.
Put over low heat and let cook gently for 10 minutes until they release their juices. Make sure the cherries remain intact.
Let them cool, strain them and place the syrup and the fruit in two separate bowls.
Whip the well-chilled cream and transfer it to a piping bag.
Cut the sponge cake into three equal-height layers. On the serving plate place the first layer and soak it with the syrup.
Make a generous layer of cream and place half of the cooked cherries on top, pressing them in slightly.
Cover with the second layer, soak it and fill it with cream and the other half of the cherries.
Cover with the last layer, also soaked, and cover the entire cake with the cream (reserve a few tablespoons for decoration) and smooth it out.
Cover the sides of the Black Forest cake with chocolate shavings, decorate the top edge with cream peaks, place fresh cherries on them and fill the center with more chocolate.
Store it in the fridge until serving.
STORAGE
The Black Forest cake keeps in the fridge for 2-3 days. Cover it with a cake dome or place it in an airtight container to prevent it from absorbing odors from the refrigerator.
