Step-by-Step Guide to Make Speedy Black Forest Cake (Schwarzwälder Kirschtorte)

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, black forest cake (schwarzwälder kirschtorte). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Black Forest Cake (Schwarzwälder Kirschtorte) is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Black Forest Cake (Schwarzwälder Kirschtorte) is something that I have loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Black Forest Cake (Schwarzwälder Kirschtorte):

1. Take A. Cherries
2. Get 700 ml jar of Morello Cherries in syrup
3. Get 4 tablespoons Kirsch or Cherry Brandy
4. Take 50 g granulated white sugar
5. Take B. Cake
6. Make ready 3 egg yolks
7. Get 75 gr chocolate couverture 55%, melted
8. Take 15 gr cocoa powder
9. Make ready 35 gr hot water
10. Take 40 gr oil
11. Prepare 1 tbsp vanilla
12. Take pinch salt
13. Make ready 25 gr flour
14. Take 3 egg white
15. Get 60 gr sugar (divided)
16. Take C. Whipped Cream Frosting
17. Take 450 ml heavy whipping cream (double cream) (35% butterfat)
18. Prepare 1 teaspoon pure vanilla extract
19. Prepare 20 g 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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