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Home Dish Black Forest Cake (Schwarzwälder Kirschtorte)

Black Forest Cake (Schwarzwälder Kirschtorte)

Name: How to cook Black Forest Cake (Schwarzwälder Kirschtorte) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Lavender

Black Forest Cake (Schwarzwälder Kirschtorte)

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

Ingredient

Food ration :

10 servings

Cooking time :

80’

700 ml

jar of Morello Cherries in syrup

4 tablespoons

Kirsch or Cherry Brandy

20 g

granulated white sugar

egg yolks

75 gr

chocolate couverture 55%, melted

15 gr

cocoa powder

35 gr

hot water

40 gr

oil

1 tbsp

vanilla

pinch

salt

25 gr

flour

egg white

60 gr

sugar (divided)

Whipped Cream Frosting

450 ml

heavy whipping cream (double cream) (35% butterfat)

1 teaspoon

pure vanilla extract

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Mix cocoa powder with hot water and oil, add to melted chocolate. mix well. add in vanilla and salt.

* Step 4

Whisk egg yolk and a third of sugar until pale, add in chocolate mixture. mix well. then fold in flour.

* Step 5

Whisk egg white and rest of sugar until stiff.

* Step 6

Fold in meringue into egg yolk mixture.

* Step 7

Pour into prepared pan

* Step 8

Bake at 150oC for 50-60mins or until done. (A little crack due to my oven temperature) 🤓

* Step 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.

* Step 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.