Black Forest
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Black Forest
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Black Forest (Schwarzwälder Kirschtorte) is a German pastry, a cocoa sponge cake filled with whipped cream and cherries.
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Ingredients
For the sponge cake
- 4 eggs , at room temperature
- ½ cup caster sugar
- ½ cup flour , sifted
- ½ cup cornstarch (or potato starch)
- 1 tablespoon water
- 2 teaspoons baking powder
- 2 tablespoons cocoa powder , 100% cocoa
- 1 pinch salt
- butter , for the mold
- flour , for the mold
For the whipped cream
- 2 cups heavy whipping cream
- 1 cup icing sugar
- A few drops vanilla extract
Cherries
- 8 oz. Morello cherries in syrup keep 6 oz. of syrup
- For the Syrup
- 6 oz. canned sour cherry syrup
- 3 tablespoons kirsch
For the decor
- dark chocolate shavings
Equipment
- Electric whisk
- springform cake pan 8 inches / 20 cm in diameter
- Culinary robot
- Spatula
- pastry bag
- Piping tip plain or fluted
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Instructions
Genoese
- Preheat the oven to 350 F (180°C).
- Sift together the cornstarch, flour, baking powder, and cocoa. Set aside.
- Separate the eggs.
- In a bowl, using an electric whisk, beat the egg yolks and sugar until the mixture whitens.
- In the bowl of a stand mixer, beat the egg whites until stiff with a pinch of salt.
- Add a quarter of the egg whites to the sugar and yolk mixture, and a tablespoon of water. Beat for 5 minutes.
- Add the mixture of cornstarch, flour, baking powder, and cocoa. Mix well.
- Using a spatula, gently fold in the rest of the egg whites, being careful not to break them.
- Butter and flour an 8 inch (20 cm) springform cake pan, and pour the sponge cake mixture into it.
- Bake for 20 minutes at 350 F (180°C).
- Check for doneness with a wooden skewer. It should come out dry.
- Leave to cool completely then unmold.
Cream
- As soon as the sponge cake begins to cook, pour the whipping cream into a container along with the whisk and place them in the freezer.
- In the bowl of a stand mixer, whisk the cream more and more quickly until obtaining a firm cream.
- Add the sugar and the natural vanilla extract and mix.
Assembly
- Mix the kirsch and the cherry preserve syrup.
- Unmold the sponge cake and cut it into 3 equal discs.
- The base of the cake is the first third of the sponge cake. Generously apply a third of the syrup with a brush.
- Spread about ½ inch (1 cm) of cream on top and place a few cherries over the entire surface.
- Place the second disc of sponge cake on top, brush with syrup, add cream, and again place a few morello cherries over the entire surface.
- Finally, place the last disc of sponge cake, brush with syrup, and add cream.
- Sprinkle the entire surface with chocolate shavings without forgetting the sides.
- Using a pastry bag fitted with a piping tip, place small domes of cream and place a morello cherry in the center.
- Let rest in the refrigerator for at least 6 hours before serving.
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