How to Make Ultimate Black Forest Cake (Schwarzwälder Kirschtorte)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, black forest cake (schwarzwälder kirschtorte). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Black Forest Cake (Schwarzwälder Kirschtorte) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Black Forest Cake (Schwarzwälder Kirschtorte) is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook black forest cake (schwarzwälder kirschtorte) using 19 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Black Forest Cake (Schwarzwälder Kirschtorte):

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

Steps 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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