Black forest cherry torte

Black forest cherry torte

By
From
Baking
Serves
10-12
Photographer
Vanessa Levis

This famous German torte originated in Swabia in the Black Forest region. The basic combination consists of chocolate cake, chocolate, Kirsch and cherries with a wickedly rich amount of whipped cream.

Ingredients

Quantity Ingredient
90g dark chocolate, broken up
1 tablespoon water or black coffee
4 eggs
165g caster sugar
110g self-raising
1 teaspoon vanilla essence
1/2 lemon, grated rind
45g butter, melted and cooled

Topping & filling

Quantity Ingredient
280g milk chocolate
700g jar sour cherries
3 tablespoons kirsch
2 cups cream

Method

  1. Preheat the oven to 180°C. Grease a 23 cm springform cake tin, line the base with baking paper and dust with flour.
  2. To make the cake, melt the chocolate and water or coffee in a heatproof basin over hot water. Beat the eggs with the sugar until thick and mousse-like. Sift in the flour and fold into the egg mixture with the vanilla, lemon rind, melted butter and chocolate mixture. Spoon into the prepared tin and bake for 1 hour, or until a skewer inserted into the centre comes out clean. Release the spring but let the cake cool in the tin.
  3. For the topping, shave thin curls from the side of the block of chocolate with a swivel-bladed vegetable peeler. Chill.
  4. For the filling, drain and reserve the syrup from the cherries. Mix the syrup with the Kirsch. Halve the cherries, leaving a few whole to decorate the cake.
  5. Split the cake into two rounds and prick the base with a fork. Place the bottom layer on a serving plate and soak with half of the Kirsch-flavoured syrup.
  6. Whip the cream until it just holds its shape and pile about one-third over the base. Spoon over half the halved cherries. Place the top cake layer in position, prick with a fork and spoon the remaining syrup over. Arrange the remaining cherry halves on top. Cover the cake with the remaining cream, piling most of it on top. Press chocolate curls around the side of the cake and sprinkle some on top. Decorate with the reserved whole cherries and chill for 1–2 hours before serving.
Tags:
baking
bakery
margaret
fulton
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again