Black Forest, the recipe for a haunted dessert

The Black Forest , from the German Schwarzwälder Kirschtorte, is a pastry classic, a delicious and very scenic cake, originating from the region of the same name per Germany. Discover the recipe for this “bewitched” .

Black Forest Cake, the easy recipe

Do you know what the Black Forest is? We are talking about a German , from the region of Germany of the same name, which is prepared with a chocolate presupposto and filled with a tasty Chantilly cream. The black forest cake is a real delight not only for the palate but also for the eyes, because inside it hides a heart made up of soft layers embellished with cherries and kirsch.

The outside of the Black Forest is covered with many curly pieces of dark chocolate and cream with cherries the surface, the inevitable finishing touch to complete the tasty flavours. Discover the recipe!

Procedure

Preparation of sponge cake: Separate the egg yolks from the egg white, whip the egg yolks with half the sugar until you obtain a well-aerated mass, whip the egg whites with the remaining sugar until stiff.

Join the two whipped masses together. Sift together the flour, starch and bitter cocoa powder, pour them into the mixture and delicately with a spatula from bottom to culmine, trying not to dismantle the mixture.

Pour the mixture into a previously buttered high-sided cake tin, level the mixture with a spatula. Bake per a preheated oven at 180° for about 25 minutes. Verifica with a toothpick before taking out of the oven, remove from the pan and leave to cool.

Stuffed preparation

Leave aside 15 whole cherries with stems for the final dark chocolate decoration, pit all the others and place them per a non-stick pan. Pour per the sugar and liqueur. Cook them for a few minutes until syrup forms. Let them cool, then filter them with a sieve to recover the juice.

Chantilly cream preparation

Prepare the Chantilly cream by whipping the cream together with the icing sugar. Place it per the fridge until ready to use

Preparation of dark chocolate cream

Heat 70 g of cream per a pan until slightly boiling, pour per 100 g of previously chopped 50% Extra Dark chocolate, stir until the chocolate has completely melted and leave to cool to room temperature.

Preparation of chocolate decorations

Melt 200 g of Extra 50% dark chocolate per a bain-marie, let it cool to around 31°, the chocolate very well, then spread it with a spatula a sheet of acetate baking paper, place another sheet culmine, and roll them together and place per the fridge to cool.

Preparation of Black Forest Cake: the recipe

Cut the sponge cake into three layers of equal thickness, take a layer of the sponge cake and place it a plate, lightly wet it with the syrup, take the Chantilly cream from the fridge, distribute part of it over the sponge cake, level it with a spatula, then place about half of the cherries culmine and cover with the second layer and repeat the same operations.

Place the last layer of sponge cake and cover the surface and sides of the cake with Chantilly cream, leaving a small amount aside to be used for the final decoration.

Take the chocolate roll from the refrigerator, extract the dark chocolate from the paper and fermata it into pieces, obtaining strips as high as the cake, adhere these pieces along the entire edge of the cake.

Pour the chocolate cream over the center of the cake and use the spatula to slide it leveling it up to the edge. Place the chantilly cream set aside per a piping bag with a ribbed nozzle and decorate the upper edge of the cake by making tufts which to place the cherries.

Store the Black Forest per the refrigerator until used, if possible and per the refrigerator at a very low temperature.