Black Forest Cake (Schwarzwälder Kirschtorte)

Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Black Forest Cake (Schwarzwälder Kirschtorte). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Black Forest Cake (Schwarzwälder Kirschtorte) is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Black Forest Cake (Schwarzwälder Kirschtorte) estimated approx 80’.

To begin with this particular recipe, we must first prepare a few components. You can cook Black Forest Cake (Schwarzwälder Kirschtorte) using 19 ingredients and 13 steps. Here is how you cook that.

Black Forest Cake comes from the Black Forest region of Germany. It’s a party cake!
I like to use Gateau de Savoie du Chocolat recipe to make the cake moist and full of chocolate favor! The cherry juice is used to soak the chocolate genoise to accentuate the cherry flavor of this dessert and to moisten the cake. And a little Kirsch to intensify the cherry flavor of the syrup! This recipe I learnt from Baking talk group and Joy of Baking! Thanks Chef Stephanie and Sato Hiroko! ❤️❤️❤️👍👍👍
#cake

Ingredients and spices that need to be Get to make Black Forest Cake (Schwarzwälder Kirschtorte):

1. A. Cherries
2. 700 ml jar of Morello Cherries in syrup
3. 4 tablespoons Kirsch or Cherry Brandy
4. 50 g granulated white sugar
5. B. Cake
6. 3 egg yolks
7. 75 gr chocolate couverture 55%, melted
8. 15 gr cocoa powder
9. 35 gr hot water
10. 40 gr oil
11. 1 tbsp vanilla
12. pinch salt
13. 25 gr flour
14. 3 egg white
15. 60 gr sugar (divided)
16. C. Whipped Cream Frosting
17. 450 ml heavy whipping cream (double cream) (35% butterfat)
18. 1 teaspoon pure vanilla extract
19. 20 g granulated white sugar

Instructions to make to make Black Forest Cake (Schwarzwälder Kirschtorte)

1. Cherries: Drain the cherries, reserving the liquid. Place the cherries in a bowl and toss with 2 tablespoons Kirsch. Cover the bowl with plastic wrap and set aside. Place 1 cup (240 ml) of the reserved cherry syrup in a small saucepan, along with the sugar, and heat until sugar has dissolved. Remove from heat, add 2 tablespoons Kirsch, and let cool.
2. For the cake: Preheat oven to 150oC. Butter, or spray with a non stick spray, a 16cm round cake pan and line the bottom of pan with parchment or wax paper.
3. Mix cocoa powder with hot water and oil, add to melted chocolate. mix well. add in vanilla and salt.
4. Whisk egg yolk and a third of sugar until pale, add in chocolate mixture. mix well. then fold in flour.
5. Whisk egg white and rest of sugar until stiff.
6. Fold in meringue into egg yolk mixture.
7. Pour into prepared pan
8. Bake at 150oC for 50-60mins or until done. (A little crack due to my oven temperature) 🤓
9. Whipped Cream Frosting: In your mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes, then beat the mixture just until stiff peaks form.
10. Assemble Cake: Using a sharp knife, cut the genoise, horizontally, into two layers. Turn over the top layer of the cake (top of cake becomes bottom) and place on your serving plate. Brush the cake layer with 1/4 cup (60 ml) cherry syrup. Take about 200ml whipped cream and spread on the moistened genoise. Place the cherries evenly over the cream. Brush the cut-side of second genoise layer with 1/4 cup (60 ml) syrup. Place cut-side down on top of the cherries, gently pressing to compact.
11. Reserve 250ml whipped cream and spread the remaining cream over top and sides of cake.
12. Decorate with fresh cherries, shaved chocolate and chocolate curls.
13. Ta daaa...

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