Black Forest Cake
6 servings
240 minutes
The 'Black Forest' cake is a symbol of the sophistication of European pastry tradition. Its roots trace back to Germany, where delicate chocolate sponge cake soaked in aromatic cherry liqueur combines with airy cream and the tartness of cherries. This dessert has a rich and multifaceted flavor: the light sweetness of the cream contrasts with the intense chocolate, while the tartness of the cherries adds an exquisite freshness. Each spoonful of the cake reveals a harmony of textures—the softness of the sponge, juiciness of the berries, and cream's velvetiness. The 'Black Forest' is often adorned with chocolate shavings, adding extra charm. Ideal as a conclusion to a festive dinner or as a refined treat with coffee, it remains one of the most beloved and recognizable cakes worldwide.
1
Place the cherries in a pot, add water and 3 tablespoons of sugar. Cook the cherries for about 15 minutes until they release juice. Drain part of the juice (without the berries) into a container and let it cool. Add starch to the remaining part and cook until thickened. Let it cool.
- Frozen cherries: 300 g
- Water: 100 ml
- Sugar: 250 g
- Cornstarch: 1 teaspoon
2
Biscuit. Use chilled eggs. Carefully separate the whites from the yolks. Add half the sugar to the yolks.
- Chicken egg: 6 pieces
- Sugar: 250 g
3
Thoroughly beat the yolks with sugar until the volume increases. The mixture should turn white.
- Sugar: 250 g
4
Whip the egg whites with the remaining sugar until fluffy stable peaks form.
- Sugar: 250 g
5
Add a third of the egg whites to the yolks and mix with a spatula.
6
Flour needs to be sifted several times with cocoa. Add the flour to the beaten egg yolks.
- Wheat flour: 130 g
- Cocoa powder: 4 tablespoons
7
Mix thoroughly until homogeneous.
8
Add the remaining egg whites and gently mix the dough (it's better to mix with short up-and-down movements).
9
Line the bottom of the baking dish with parchment paper and fill it with dough.
10
Preheat the oven to 180 degrees. Bake the sponge cake for 20-40 minutes. Do not open the oven door until the sponge cake is fully baked. (My electric stove baked it for 20 minutes at 180-200 degrees).
11
Run a knife along the inner edge of the mold and carefully remove the sponge from the mold, cooling it on a rack. It's best to let the sponge rest at room temperature for 8 hours. Then cut it into 2-3 pieces and use for further dessert preparation.
12
For the cream: soak the gelatin in water for 10 minutes. Place it on the stove and pour in the milk. Heat the gelatin until it dissolves, but do not boil. Remove from heat and let cool.
- Gelatin: 1 teaspoon
- Milk: 50 ml
13
Whip the cream to a thick mass (until stable), gradually adding powdered sugar while continuing to whip. While continuing to whip, pour in the gelatin.
- Cream 35%: 500 ml
- Powdered sugar: 6 teaspoons
14
Cut the biscuit in half. Soak the bottom part with cherry juice and cognac (you can use cognac or any alcohol with a cherry flavor). Add the cherry filling, layer some cream, cover with the second biscuit, and add the remaining cream.
- Cognac: 3 tablespoons
- Frozen cherries: 300 g
15
Put in the refrigerator for at least 2 hours.
16
Grate the chocolate on a fine grater and sprinkle it over the cake.
- Dark chocolate: 50 g