Black Forest cake, or as it is called in German Schwarzwälder Kirschtorte, is one of my favorite cakes. Chocolate, cherries, cream and kirsch are meant to be together! And the kirsch is a must, without it you cannot really call it a Black Forest cake...and the more the better.
Black Forest cake
recipe from Trachten Winkler
chocolate-almond cake
200 g butter
200 g sugar
some vanilla
8 eggs
200 g cake flour
200 g ground almonds
150 g grated dark chocolate
zest of one lemon
2 tsp baking powder
short-crust
100 g powder sugar
200 g butter
1 egg
zest of one lemon and some juice
300 g flour
filling
50 g cherry marmalade
9 tablespoons kirsch (more or less)
8 dl whipping cream
150 g powder sugar
cherry filling
about 500 g fresh cherries or from a jar
about 150 g sugar
about 50 g corn starch
decoration
6 dl whipping cream
100 g powder sugar
150 g dark chocolate, grated
16 fresh cherries
If you can, make the chocolate-almond cake a day before because the next day it is easier to slices it in three layers.
Preheat oven to 180 C. Line a 26 cm round cake pan with parchment paper on the bottom. In a small bowl put the flour, ground almonds, grated chocolate, lemon zest and baking powder.
In another bowl beat the room-temperature butter, sugar and vanilla until creamy and fluffy. Add room-temperature eggs one buy one until well incorporated. Add the flour mixture and with a spatula slowly mix until well blended. If you fell the mixture is too thick add some milk. Pour in the cake pan and bake for about 40 minutes. Check with a cake tester. Let the cake cool completely. If you are baking the day before, after it has cooled down wrap it in the plastic foil and refrigerate.
Now make the short crust. Beat the sugar and butter, add the egg. When fluffy add flour, lemon juice and zest. Roll out, about 2 cm thick and cut a 26 cm circle. Bake at 180 C degrees about 15 minutes.
If you use fresh pitted cherries for the cherry filling put them in a sauce pan together with the sugar. Cook on a low heat until they have softened and released the juice. In a small cup mix the corn starch and some water, add to the cherries and cook shortly until thick. Let cool.
If you use jar cherries, drain them from the juice. Put the juice in a sauce pan, add sugar and let it boil. Mix the corn starch with some cold water and when the cherry juice in boiling add it. Cook shortly until thick. Take of the heat and add cherries. Let cool.
Assembling the cake
Cut the chocolate almond cake in three layers. Whip the cream and powder sugar for the filling. Spread the cherry marmalade over the short crust.
Top with one almond-chocolate layer and soak it with 3 tablespoons of kirsch. Spread two rings of cherry filling over the layer. Spread three rings of whipped cream around.
Cover with the second layer of almond-chocolate cake. Soak with 3 tablespoons of kirsch. Spread whipped cream.
Top with the last layer of almond-chocolate cake, soak with 3 tablespoons of kirsch. Refrigerate the cake for couple of hours or overnight.
Whip the cream and powder sugar for the decoration.Cover the whole cake with whipped cream. Mark the 16 slices with a knife and with a help of pastry bag pipe 16 whipped cream roses. Grate the chocolate and spread on the top and the sides. Top each cream rose with a cherry. Enjoy!
If you use fresh pitted cherries for the cherry filling put them in a sauce pan together with the sugar. Cook on a low heat until they have softened and released the juice. In a small cup mix the corn starch and some water, add to the cherries and cook shortly until thick. Let cool.
If you use jar cherries, drain them from the juice. Put the juice in a sauce pan, add sugar and let it boil. Mix the corn starch with some cold water and when the cherry juice in boiling add it. Cook shortly until thick. Take of the heat and add cherries. Let cool.
Assembling the cake
Cut the chocolate almond cake in three layers. Whip the cream and powder sugar for the filling. Spread the cherry marmalade over the short crust.
Top with one almond-chocolate layer and soak it with 3 tablespoons of kirsch. Spread two rings of cherry filling over the layer. Spread three rings of whipped cream around.
Cover with the second layer of almond-chocolate cake. Soak with 3 tablespoons of kirsch. Spread whipped cream.
Top with the last layer of almond-chocolate cake, soak with 3 tablespoons of kirsch. Refrigerate the cake for couple of hours or overnight.
Whip the cream and powder sugar for the decoration.Cover the whole cake with whipped cream. Mark the 16 slices with a knife and with a help of pastry bag pipe 16 whipped cream roses. Grate the chocolate and spread on the top and the sides. Top each cream rose with a cherry. Enjoy!
2 comments:
Hi. This is a great recipe...thanks for posting it. I've done lots of research trying to find an "authentic" Black Forest Cake and what you found is very similar to what I came up with. However, in looking at your directions and the original directions...I'm wondering why you left out the stabilizer step for the whipped cream. ?? Just wondering... Thanks!
Hello,
Thank you for your comment and sorry for the late answer. Yes that is the most authentic recipe I was able to find and it really is great. If you use real pure whipping cream you will not need to add stabilizer. In general I try to avoid additives in food and it this recipe you can leave out stabilizer completely.
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