Black Forest Cake
25 oz (700g) fresh black cherries
Pit and split in half
½ cup (120ml) cherry brandy (kirsch)
Let them soak for 30 minutes- 1 hour
3/4 cup (95g) all-purpose flour
¼ cup (30g) unsweetened cocoa powder
1 tsp (1g) instant coffee
Pinch of salt
6 large eggs
Separate egg whites from yolks
whip the whites until foamy
Gradually add 1 cup (200g) sugar
Whip until stiff peaks form
4 oz (120g) semisweet chocolate, melted
Stir until well combined
Gently fold into the whipped whites
Gradually fold the flour mixture
8 inch (20cm) round pan,greased and lined with parchment paper
Bake at 350F (180C) for 40-45 minutes
Drain well and keep the kirsch for later
1/2 cup (100g) sugar
1 tbsp (8g) cornstarch
2 tbsp (30ml) water
Bring to a boil, stir constantly
Simmer for about 10 minutes until thick
cool for 10 mins
cool completely
2 ¼ cups (550g) whipping cream, 35% fat, chilled
1 tbsp (24g) powdered sugar
1 tsp (5g) vanilla extract
Whip until stiff peaks form
Divide cake into 3 layers
1/3 Reserved kirsch
whipped cream, half
cherry filling, half
1/3 Reserved kirsch
remaining whipped cream
remaining cherry filling
remaining kirsch
3.5 oz (100g) semisweet chocolate
⅓ cup (80g) whipping cream
1 tbsp (15ml) cherry brandy (kirsch)
Melt over low heat
Refrigerate for at least 1 hour
Fresh black cherries
Chocolate curls