Black Forest Cake with Fresh Cherries
8 servings
90 minutes
The 'Black Forest' cake is a classic European treat that combines airy chocolate layers, rich cherry flavor, and delicate cream. Its origins trace back to Germany, where it got its name from dark chocolate and the rich cherry aroma reminiscent of dense forests. The sweetness of the layers is balanced by the light tartness of fresh cherries, while the velvety cream gives it incredible softness. An alcoholic soak can add extra zest, imparting a deep aroma to the cake. Topped with grated chocolate and bright berries, it becomes a true work of art, perfect for festive tables or cozy evenings. This dessert symbolizes harmony of flavors capable of captivating anyone.
1
For the chocolate biscuit, separate the egg whites from the yolks. Whisk the yolks with 200 grams of sugar. Whip the egg whites into a stiff foam. Gently combine the egg whites with the yolks. Stir with a wooden spoon.
- Chicken egg: 5 piece
- Sugar: 350 g
2
Sift the flour, cocoa powder, salt, and baking soda. Mix thoroughly.
- Wheat flour: 70 g
- Cocoa powder: 30 g
- Salt: pinch
- Baking soda: 1 teaspoon
3
Add dry ingredients to the egg mixture in three stages, mixing thoroughly each time.
- Wheat flour: 70 g
- Cocoa powder: 30 g
- Salt: pinch
- Baking soda: 1 teaspoon
4
Bake in a 24-26 cm removable bottom pan at 180 degrees for 30-40 minutes.
5
Cool the finished cake on a rack.
6
For 10-15 minutes (while the layers are being prepared), sprinkle the cherries with 50 grams of sugar to release their juice. Set aside a small handful of cherries for decoration.
- Cherry (sour): 250 g
- Sugar: 350 g
7
Preparing syrup for soaking layers. Boil 100 ml of water and 100 grams of sugar. Add cherry juice. Boil for a couple of minutes. Let it cool down. Optionally, you can add alcohol.
- Water: 200 ml
- Sugar: 350 g
8
Preparing cherry cream. Bring 100 ml of water to a boil. Add cherries. Bring to a boil. Add a teaspoon of starch. Boil for a few minutes until the mixture thickens. Remove from heat. Transfer to another container, cover with film (the film should touch the cherries to prevent a crust from forming). Cool down.
- Water: 200 ml
- Cherry (sour): 250 g
- Starch: 1 teaspoon
9
Whip the cold cream. For those who love sweet cream, you can add 200 g of powdered sugar to the cream.
- Heavy cream 35% fat: 500 ml
- Icing sugar: 200 g
10
Cut the biscuit into 3 parts. Soak with syrup.
- Water: 200 ml
- Sugar: 350 g
11
Spread cream on the first layer, then add cherries. Repeat. Apply cream on the last layer. Coat the sides of the cake with cream.
- Heavy cream 35% fat: 500 ml
- Cherry (sour): 250 g
12
Grate the chocolate, sprinkle it on the cake, and decorate with cherries.
13
It's best to put the cake in the fridge to set.
