The black forest has always been one of my favorite German cakes. The Schwarzwälder Kirschtorte as it is called in German is a perfect combination of fruity cherries, cherry brandy, chocolate cake, light whipped cream and dark chocolate shavings. Since I discovered this recipe from a great Austrian pastry chef, I love it even more! Slightly adjusted to my taste it is a real celebration in itself!
For a cake of 24 cm (if you do not have a cake tin in the right size please find the conversion table here)
14 – 16 slices
- 3 eggs
- 100 g sugar
- 70 g of flour
- 30 g of chocolate powder
- 120 g cherry jam
- Cherry stuffing
- 1 glass of cherries (about 610 g)
- 2 gelatin sheets (2 g each)
- 1/2 teaspoon cinnamon
- 40 g sugar
- 30 g cherry brandy
- 25 g of cornstarch
- 15 g vanilla sugar
- 70 g whipping cream
- 70 g chopped chocolate
- 500 g whipping cream
- 200 g whipping cream
- 5 g vanilla sugar
- grated dark chocolate
- dark chocolate in shavings
- 12 – 16 cherries
For the sponge, separate the yolks from the egg whites. Place the egg whites in the bowl of a mixer and whisk them until they start to firm up. Add the sugar and continue whisking. Then add the egg yolks and whisk until they are well combined. Incorporate the flour and chocolate manually.
Pour the dough into a 24 cm cake tin and bake at 170 ° C for about 25 minutes (check for doneness).
Take the cake out of the cake tin and let it cool.
Once cooled cut it into 3 layers. Spread 2 of the 3 layers with cherry jam. Surround the first layer with an adjustable cake ring.
For the cherry stuffing:
Drain the cherries. Pour 3/4 of the juice into a bowl and soften the gelatin sheets inside. Remove the leaves and set aside. Bring the juice with the cinnamon and the sugar to a boil. Meanwhile, mix the rest of the juice with the cornstarch, vanilla sugar and cherry brandy. Add this mixture to the hot liquid and cook for about 1 minute, whisking well. Add the cherries, then the hydrated gelatin sheets. Let it cool.
For the garnish
Bring 70 g of the cream to a boil, remove from heat and stir in the chopped chocolate until it melts. Let it cool. Whip the 500 g of whipping cream until its firm. Gently fold the chocolate into the whipped cream in 2 steps. Pipe the chocolate ganache onto the first layer using a pastry bag with a round tip leaving a 1 cm gap between each ring, then place the cooled cherry stuffing in between each ring.
Place the second layer, spread with cherry jam on top of it and repeat the procedure, then place the third slice on top and put the cake in the fridge.
For the decoration
Whip the cream with the vanilla sugar and cover the cake with it, keeping a little aside to make rosettes for the decoration. Cover the sides of the cake with grated chocolate and cover the top with chocolate shavings. Decorate with whipped cream rosettes and cherries.
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