Blackforest Cake

Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. In some European traditions sour cherries are used both between the layers and for decorating the top. Traditionally, Schwarzenegger (a clear liquor distilled from tart cherries) is added to the cake, although other liquors are also used (such as rum, which is common in Austrian recipes). Black Forest cake is most often prepared without alcohol. True Black Forest cakes are decorated with black cherries.

Ingredients

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• 150 grams dark cooking chocolate
• 150 grams butter (soft)
• 150 grams caster sugar
• 6 eggs (separated)
• 150 grams self-raising flour
• 1 pinch of salt
• 250 ml cream
• 1 tablespoon caster sugar (extra)
• cherries
• 2 ½ tablespoons cornflour
• 750 grams dried sour cherries (jar)
• 100 grams caster sugar
• 30 ml Amaretto liqueur (or Kirsch, Cointreau, Ganache)
• 375 grams dark chocolate (roughly chopped)
• 250 ml cream 

Method

1. Preheat oven to 170C
2. Gently melt the chocolate in a microwave or over a double boiler
3. In a bowl, combine the melted chocolate with the soft butter and beat until creamy
4. Slowly and gradually beat in the sugar and egg yolks (adding one at a time)
5. Fold in the sifted flour
6. Beat the whites until stiff with a pinch of salt and very gently fold through the mixture
7. Pour into a lined and greased 26cm spring-form tin
8. Bake for 40-50 minutes or until a skewer comes out clean
9. Remove from the oven and allow to cool
10. Mix the cornflour with enough cherry juice to make a paste
11. Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar
12. Cook, stirring, until it boils and thickens
13. Add the cherries and liqueur, remove from heat and allow to cool
14. Gently heat the chocolate and cream in a saucepan, stirring constantly until the chocolate has melted and the mixture is smooth
15. Do not let it boil
16. Pour into a bowl and allow the ganache to cool until you have the right consistency, i.e. thin enough to pour but thick enough so it stays on the cake. It's about right at room temperature
17. Whip the 250ml cream with the 1 tablespoon extra castor sugar until thick
18. Cut the cake into 3, horizontally
19. Sprinkle the bottom layer with a little extra liqueur and spread over cream and then the cherry mixture
20. Repeat with the remaining layers and pour over the ganache and allow to set before cutting