Black Forest Cake with Cherries
8 servings
50 minutes
The 'Black Forest' cake is an exquisite dessert that originated in Europe and has become a cult delicacy worldwide. Its rich flavor combines the tenderness of chocolate sponge, the sweetness of airy cream, and the refreshing tartness of juicy cherries soaked in aromatic liqueur. This cake embodies a harmony of flavors and textures, creating an unparalleled gastronomic pleasure. Its decoration of chocolate curls and berries adds elegance and a festive appearance. The 'Black Forest' is perfect for celebrations and special occasions, turning any tea time into a true ritual of enjoyment.
1
Preheat the electric oven to 180 degrees (gas oven to 160). Grease a 20 cm diameter springform pan with butter, line the bottom with baking paper, and sprinkle with sugar.
- Butter: 1 teaspoon
- Fine white sugar: 100 g
2
Beat the eggs with sugar in a hot water bath until fluffy cream. Sift in flour with cocoa and salt. Gently but thoroughly mix. Pour the batter into the prepared mold and bake for 40-50 minutes. Turn the sponge onto a rack and let it cool completely.
- Chicken egg: 4 pieces
- Wheat flour: 75 g
- Cocoa powder: 25 g
- Salt: pinch
3
Cut the sponge cake into three layers. Drain the liquid from the cherries. Save 8 berries for decoration, chop the rest coarsely.
- Canned cherries: 425 g
4
Sprinkle two layers with a mixture of cherry liqueur and cherry juice. Stack them on top of each other, spreading with cream and sprinkling with cherries. Cover with the third.
- Cherry liqueur: 3 tablespoons
- Canned cherries: 425 g
- Cream 30%: 450 ml
5
Put 2 tablespoons of whipped cream into a piping bag with a star tip. Spread the remaining cream on the cake. Press most of the chocolate against the sides of the dessert with a spatula. Transfer the cake to a plate.
- Cream 30%: 450 ml
- Dark chocolate 70%: 50 g
6
Pipe cream rosettes for dessert. Sprinkle each with chocolate crumbs and place a berry in the center.
- Cream 30%: 450 ml
- Dark chocolate 70%: 50 g