Black Forest Cake with Cherries
Baking and Desserts • Austrian
Description
This recipe was inspired by a popular cooking book by John Smith. It didn't turn out perfectly the first time (especially when cutting the cake into three layers), but with each attempt, my skills improved, and one fine day, the cake came out just as good as those in culinary magazines. So go for it. This cake is worth it!
Ingredients
- Butter 1 tablespoon
- Fine white sugar 5 oz
- Chicken Egg 4 pieces
- Wheat Flour 5 oz
- Cocoa Powder 0 oz
- Salt a pinch
- Canned water chestnuts 15 oz
- Cherries in Liqueur 3 spoons
- 10% cream 15 fl oz
- 70% Dark Chocolate 0 oz
Step-by-Step Guide
Step 1
Preheat the electric oven to 355°F (or 160 degrees for gas). Grease a 20 cm round springform pan with butter, line the bottom with parchment paper, and sprinkle with sugar.
Step 2
Beat the eggs with sugar over a hot water bath until fluffy. Sift in the flour with cocoa and salt. Gently but thoroughly fold the mixture together. Pour the batter into the prepared pan and bake for 40–50 minutes. Turn the sponge cake out onto a wire rack and let it cool completely.
Step 3
Slice the sponge cake lengthwise into three layers. Drain the liquid from the cherries. Reserve 8 cherries for decoration and chop the remaining ones coarsely.
Step 4
Sprinkle the two cake layers with a mixture of cherry liqueur and cherry juice. Stack them on top of each other, spreading cream in between and topping with cherries. Cover with the third layer.
Step 5
Place 2 tablespoons of the whipped cream into a piping bag fitted with a star tip. Use the remaining whipped cream to frost the cake. Press most of the chocolate against the sides of the dessert with a spatula. Transfer the cake to a serving platter.
Step 6
Pipe cream rosettes onto the dessert. Sprinkle each with chocolate shavings, and place a berry in the center.
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