Index A-Z
Schwarzwälder Kirschtorte
Black Forest Cake
Cakes
- 375 ml (320 g?) sugar
- 75 ml (35 g?) cocoa
- 2.5 ml (½ tsp) salt
- 2.5 ml (½ tsp) cinnamon
- 250 ml boiling water
- 125 ml oil
- 5 ml vanilla essence
- 5 eggs, separated
- 500 ml (320 g?) flour
- 15 ml (3 tsp) baking powder
- 1 jar (680 g) Sauerkirschen - cherries, drained. Put 25-30 cherries aside for decoration, blot with kitchen towels
- 200 g dark chocolate, finely chopped or grated
- 60 ml ( ? g) icing sugar
- 1 l cream
- 100-120 ml Kirschwasser or Rum or ...
- Mix sugar, cocao, salt, cinnamon, water, oil and vanilla essence and beat until the sugar has dissolved.
- Add egg yolks and mix well.
- Sieve together the flour and backing powder, add to mixture and mix well.
- Beat egg whites until they form soft points, fold into cake mixture.
- Pour batter into a 28 cm Ø spring form; bake at 180 °C for 40-60 minutes.
- Allow cake to cool completely; if necessary refrigerate for an hour to make it firmer for cutting.
- Cut the cake horizontally twice to create 3 layers.
- Put the two bottom layers aside and place the first, top layer upside down on a plate, sprinkle with 30-40 ml Kirschwasser or a suitable substitute.
- Whip the cream until soft peaks form, then add the icing sugar and whip until the peaks are stiff. (Careful - don't make butter!)
- Cover the cake with cream (about ¼ of the cream) and press the cherries into the cream. (Photo 1)
- Place the middle piece of sponge cake on top of the cherry/cream mixture; sprinkle with 30-40 ml Kirschwasser, cover with cream and sprinkle with about half of the grated chocolate. (Photo 2)
- Top with the cake layer from the bottom, smooth side up and sprinkle with the remaining 30-40 ml Kirschwasser. Spread cream over the top and sides of the cake, then decorate with piped cream, the cherries put aside at the beginning and the rest of the grated chocolate. (Photo 3)
- Refrigerate and serve within 48 hours or freeze.
Defrost the frozen cake overnight in the fridge.
| Photos © Marianne Muhl | ||
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| Photo 1 | Photo 2 | Photo 3 |
Recipe from Marianne Muhl; she recommends:
- Jeden Tag Sauerkirschen or JEMZ Morello Cherries, pitted
- Beacon Midnight Velvet or Bourneville dark chocolate;
we prefer Lindt Piccoli Couverture.
Alternatives for Kirschwasser are cherry liqueur, rum or brandy.
For a non-alcoholic version use cherry juice.