Black Forest Cake

8 servings

120 minutes

Шварцвальдский торт — это истинное произведение искусства немецкой кондитерской традиции. Его происхождение связано с живописным регионом Шварцвальд, где черные леса вдохновили на создание этого шоколадно-вишневого шедевра. Пышный бисквит, насыщенный ароматом какао, пропитан вишневым сиропом, а воздушный крем и сочная вишня придают ему свежесть и утонченность. Покрытый шоколадной крошкой, он соблазняет своим богатым вкусом и бархатистой текстурой. Этот десерт идеально подходит для праздников, торжеств и просто для наслаждения моментом. Его многослойность раскрывает гармонию сладости, легкой кислинки и насыщенности, делая каждый кусочек незабываемым.

Energy value per serving

• Calories: 699.1
• Proteins: 11.9g
• Fats: 35.4g
• Carbohydrates: 82.3g

Ingredients

• Sugar: 335 g
• Wheat flour: 150 g
• Baking powder: 10 g
• Cocoa: 40 g
• Chicken egg (large): 6 pc
• Pitted cherries: 400 g
• Cherry liqueur: 50 ml
• Water: 100 ml
• Cornstarch: 30 g
• Cream 35%: 500 ml
• Chocolate chips: 170 g
• Cocktail cherry: 9 pc

Cooking steps

1. First, let's bake the biscuit. Separate the egg whites from the yolks. In a separate bowl, mix the yolks with a quarter of the sugar. Whip well with a mixer until white. In a clean and dry bowl, start whipping the egg whites. When they turn to foam, add the remaining sugar.

   Required ingredients:

   • Chicken egg (large): 6 pieces
   • Sugar: 335 g
   • Sugar: 335 g

2. Incorporate whipped egg whites into the yolks in three batches. Mix from bottom to top to avoid losing volume.

3. Sift flour, cocoa, and baking powder into the mixture. Gently mix. Pour the batter into a mold. My mold has a diameter of 20 cm. Bake the sponge cake in the oven for 40 minutes at 180 degrees. Check readiness with a wooden stick.

   Required ingredients:

   • Wheat flour: 150 g
   • Cocoa: 40 g
   • Baking powder: 10 g

4. Let's start preparing the filling. In a pot, we place cherries, 3 tablespoons of sugar, and starch. We put it on the heat and bring it to a thick consistency. Set aside to cool.

   Required ingredients:

   • Pitted cherries: 400 g
   • Sugar: 335 g
   • Cornstarch: 30 g

5. Pour water into a pot and add 2 tablespoons of sugar. Place it on the fire and start boiling the syrup. Bring the mixture to a boil and wait for about 5 minutes. Then cool the syrup and add cherry liqueur.

   Required ingredients:

   • Water: 100 ml
   • Sugar: 335 g
   • Cherry liqueur: 50 ml

6. For the cream, we need to whip very cold cream. To make the cream thicker, add 2 tablespoons of sugar. But I whip it without sugar.

   Required ingredients:

   • Cream 35%: 500 ml
   • Sugar: 335 g

7. Assembling the cake. Cut the sponge into three layers. Soak the bottom layer with syrup. Then spread the cream in rings, leaving gaps for cherries. However, you can put a layer of cream and then a layer of cherries.

8. Soak the second layer with syrup and repeat the procedure with cream and cherries. Cover the filling with a well-soaked third layer. Coat the cake with cream.

9. Coat the cake with chocolate crumbs on all sides. Make 9 swirls of cream on top and place a cocktail cherry on each. Let the cake soak for about 5 hours before tasting.

   Required ingredients:

   • Chocolate chips: 170 g
   • Cocktail cherry: 9 pieces