Black Forest Cake
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Learn how to prepare Black Forest cake with this special recipe from Germany. You'll love this decadent cake with layers of flavor!
03 May, 2018
ingredients
Cherries
500 g
Sugar
150 g
All purpose flour
100 g
Cocoa Powder
20 g
Cream
450 ml
Butter
Candied Cherries
10 each
Powdered sugar
50 g
Chocolate
50 g
Eggs
4 each
Kirsch
1 shot glass
Preparation
- To prepare the sponge cake, start sifting together the flour and cocoa powder.
- Take a large bowl and whisk the eggs adding 100g of caster sugar. They will be ready when they are particularly soft and foamy; add flour and cocoa, then turn.
- Pour the mixture into a previously greased and floured cake mold. Place in preheated oven for half an hour at 180 ° C.
- In the meantime, cook the cherries (in some areas of Austria and Italy black cherries are used), put them in a saucepan with three or four tablespoons of water and the remaining sugar. Cook over a low heat for about fifteen minutes, then place the cherries in a bowl.
- At this point, thicken the bottom of the compote left over high heat and pour it over the cherries. Whisk the cream, adding the icing sugar and the kirsch.
- Take the disc of sponge cake, which will now be cold, and cut it into 3 discs. Put the cherry compote and the whipped cream on the base of a first disc. Repeat the operation with the other two discs.
- Finally cover the whole cake with whipped cream, garnish with flaky chocolate chips and cherries in syrup on top of the cake.
