Black Forest Cake
Black Forest cherry cake with chocolate sponge cake and whipped cream
Ingredients
| CHOCOLATE BISCUIT: |
| flour 125 g |
| leavening agent 2 tsp. |
| cocoa powder 3 tbsp. |
| softened butter 200 g |
| sugar 150 g |
| eggs (separate the yolk from the egg white) 5 pcs. |
| strong espresso (chilled) 2 tsp. |
| dark chocolate (70%) 100 g |
| FILLING AND TOPPING: |
| pitted cherries 500g |
| sugar 50g |
| Kirschwasser or cherry liqueur 50 ml |
| cream (heavy) 400 ml |
| powdered sugar 3-4 tbsp. |
| cherry compote 4-5 tbsp. |
Instructions
Step 1
Preheat the oven to 150 degrees C. Grease the bottom and sides of a 23 cm diameter baking dish with butter. Combine the flour, cocoa and baking powder and set aside for a while.
Step 2
In a large bowl, whisk the egg whites to stiff peaks. Beat the butter and sugar in another bowl until the mixture is airy. Beat in the yolks one at a time, then add the espresso and melted chocolate
Step 3
In small batches, add the flour and cocoa mixture and the beaten whites to the butter. Place the resulting batter in the bottom of the baking dish and flatten with a spatula. Bake for 45-55 minutes. Leave to cool for 5 minutes, then turn out onto a platter.
Step 4
Peel three quarters of the cherries from the petioles and pips, reserve the rest for decoration. Put the cherries, sugar and Kirschwasser in a saucepan and bring to the boil. Cook over low heat until the cherries are soft and the liquid is syrupy. Pour into a bowl and allow to cool completely. Meanwhile, whisk the cream and sugar to soft peaks so that the sugar is half dissolved.
Step 5
Using a long thin knife, cut the cake horizontally. Drizzle each piece with Kirschwasser to soak the cakes.
Step 6
Cream the bottom crust, place the cherries on top and drizzle with the syrup. Place the remaining cake on top.
Step 7
Spread the remaining cream evenly, sprinkle with grated chocolate and decorate with the cherries.
