Black Forest Cake (Schwarzwälder Kirschtorte)

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black forest cake (schwarzwälder kirschtorte). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Black Forest Cake (Schwarzwälder Kirschtorte) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Black Forest Cake (Schwarzwälder Kirschtorte) is something which I have loved my entire life. They’re nice and they look fantastic.

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

The ingredients needed to make Black Forest Cake (Schwarzwälder Kirschtorte):
  1. Get A. Cherries
  2. Make ready jar of Morello Cherries in syrup
  3. Take Kirsch or Cherry Brandy
  4. Get granulated white sugar
  5. Prepare B. Cake
  6. Make ready egg yolks
  7. Prepare chocolate couverture 55%, melted
  8. Prepare cocoa powder
  9. Make ready hot water
  10. Prepare oil
  11. Get vanilla
  12. Prepare salt
  13. Prepare flour
  14. Take egg white
  15. Take sugar (divided)
  16. Take Whipped Cream Frosting
  17. Prepare heavy whipping cream (double cream) (35% butterfat)
  18. Get pure vanilla extract
  19. Make ready granulated white sugar
Instructions 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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