Black Forest Torte
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- 1 cup dried tart cherries
- 1/4 cup kirsch (clear cherry brandy)
- 3 tablespoons cherry preserves
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon coarsely ground black pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
- 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 1/2 cups sugar, divided
- 4 large eggs, room temperature
- 1/4 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1 12-ounce jar cherry preserves
- 3 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups mascarpone cheese (12 ounces)
- 3/4 cup chilled whipping cream
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.
Oma's Easiest German Black Forest Cherry Cake
My German Black Forest Cherry Cake tastes almost like the traditional one! Only this one's really, really easy and super quick to make. It's what you serve when you want German food without the fuss!
It still has chocolate cake, cherries, and real whipped cream, but it uses a cake mix, some pie filling, and freshly whipped cream. If you really want to make it from scratch . check for a link to that recipe below.
What liqueur is used?
The kirsch liqueur is what defines this cake like no other, so I would not recommend you leave that out of the recipe.
You do need to taste the alcohol, so yes, it is an adult cake!
Without the Kirsch, it simply wouldn't be an authentic German Black Forest Cake.
So a huge thank you to Inga for allowing me to watch her make this beautiful cake and for sharing her family recipe with me.
Let's get straight to the recipe and please do enjoy as much as I have!
Black Forest Torte
In a mixing bowl, combine flour, sugar, baking soda, and baking powder. In a saucepan, melt butter and chocolate. Cool. Pour chocolate mixture, water anad vanilla into flour mixture. Beat on low for one minute, then on medium for 2 minutes. Add eggs, one at a time, beating well after each. Divide batter between two 9 inch round cake pans that have been greased, floured, and lined with waxed paper. Bake at 350F for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
For chocolate filling, melt 12 ounces of the chocolate chips over low heat. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, whip cream with sugar and vanilla until stiff peaks form.
To assemble, slice cooled cake layers in half horizontally. Place one bottom layer on a serving platter cover with half of the chocolate filling. Top with a second cake layer spread on half of the cream filling. Repeat layers. Grate remaining semi-sweet chocolatesprinkle on top. Refrigerate until serving. Serves 12 to 16.
What is Black Forest cake?
German Black Forest cake is a classic German dessert . A chocolate sponge cake, made light and fluffy with whipping eggs and sugar to triple their size before baking, brandied cherries, kirschwasser, a clear cherry brandy, in the whipped cream, with chocolate curls and cherries for garnish.
Beat together sugar, Margarine and vanilla. Sift in flour, baking powder, baking soda and salt. Add the melted unsweetened chocolate . Beat. Slowly add the water and beat on low until blended. Beat on medium for 2 minutes. Add the 3 eggs and beat again on medium for 2 minutes.
Pour 1/4 of the batter into each cake pan. Bake each pan 15-18 minutes or until the cakes are done. Remove from the oven and let cool for 10 minutes. Remove cakes from pans, peel off wax paper and allow to cool completely.
Black Forest Cake
Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy it just takes lots of words to describe.
Once you have baked the cake, you have completed the part that needs the greatest attention. The cakes flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but its even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.
- 9 eggs
- 200 grams caster sugar
- 20 grams chocolate (grated)
- 100 grams breadcrumbs
- 60 grams ground almonds
- 50 grams cocoa (sifted)
- 400 grams dried sour cherries (pitted)
- 100 grams dried cherries
- 3 tablespoons caster sugar
- 3 tablespoons kirsch
- 100 grams chocolate
- 600 millilitres double cream
- 9 eggs
- 7 ounces superfine sugar
- ¾ ounce chocolate (grated)
- 3½ ounces breadcrumbs
- 2⅛ ounces almond meal
- 1¾ ounces unsweetened cocoa (sifted)
- 14⅛ ounces dried sour cherries (pitted)
- 3½ ounces dried cherries
- 3 tablespoons superfine sugar
- 3 tablespoons kirsch
- 3½ ounces chocolate
- 21 fluid ounces heavy cream
How The Black Forest Cake Came To Be
The Black Forest (or Schwarzwald) is a region in southwestern Germany. The Black Forest of Germany is known for abundance of nature and diverse landscapes. It is not uncommon for this area to be called “the most beautiful place in Germany”.
However, the Black Forest Cake is not named after the Black Forest region of Germany but rather one of the ingredients in the cake. Schwarzwälderkirschtorte in German, means Black Forest Cherry Torte or Gateau. The cake consists of multiple layers of chocolate sponge cake, cherries, and whipped cream. The name comes from the liquor Kirschwasser, that is used both to soak the sponge cake and infused in the whipped cream. This brings a rich moist flavouring to the cake.
Some historians believe the cake, in fact, got its name from the traditional outfit that was worn by women in the Black Forest. This attire consists of a black dress, white blouse, and a hat with red pom poms on top, all mimicking the chocolate shavings, cream, and cherries that top the cake.
During the 16 th century, chocolate began to be integrated into pastries in the Black Forest Region. Sour cherries were also starting to become popular in the area, which are the main ingredient for making the cherry brandy Kirschwasser – by double distilling sour Morello cherries. But the magical combo didn’t occur until a man by the name of Josef Keller came along. His first invention was “ Schwarzwaelder Kirsch ” (translation: “Black Forest Cherry”) in 1915. Keller later built his own café and eventually passed down his recipe book to co-worker August Schaefer.
Presently the recipe book with the original recipe for the renowned Black Forest Cake aka “Schwarzwaelder Kirsch” can be found with August Schaefer’s son, Claus Schaefer. In 1949 the Black Forest Cake took the title of the 13 th Best Known Cake in Germany.
Now, the Black Forest Cake recipe has been adapted into numerous variations to suit different diets (gluten free, sugar free, vegan, etc).
Note: You should start preparing this recipe at least 1 day before you plan on serving, as the kirsch needs time to soak into the cake.