Black forest cherry torte

Black forest cherry torte

By
From
Encyclopedia of Food and Cookery
Serves
10-12

This famous German torte originated in Swabia in the Black Forest region. The basic combination consists of chocolate cake, chocolate, Kirsch and cherries with a wicked amount of whipped cream.

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
90g dark chocolate
1 tablespoon water or black coffee
4 eggs
170g caster sugar
110g self-raising flour
1 teaspoon natural vanilla extract
1/2 lemon, zested
45g butter, melted and cooled

Topping and filling

Quantity Ingredient
280g milk chocolate, at room temperature
700g german sour cherries
3 tablespoons kirsch
500ml cream

Method

  1. To make cake, place chocolate and water or coffee in a heatproof basin and melt over hot water. Beat eggs with sugar until very light and fluffy. Sift in flour and fold into egg mixture with vanilla, lemon zest, melted butter and chocolate mixture. Turn into a greased, lined and floured 23 cm springform tin. Bake in a preheated moderate oven for 1 hour. Cool with the spring released.
  2. For topping, shave thin curls from side of block of chocolate with a swivel-bladed vegetable peeler. Chill. For filling, drain syrup from cherries and mix syrup with Kirsch. Halve cherries, leaving a few whole to decorate cake. Cut cake into 2 layers and prick bottom layer with a fork. Place bottom layer on a serving plate and soak with half Kirsch-flavoured syrup.
  3. Whip cream until it just holds its shape and pile about one-third over bottom cake layer. Spoon over half the halved cherries. Place top cake layer in position, prick with a fork and spoon remaining syrup over. Arrange remaining cherry halves on top. Cover cake with remaining cream, piling most of it on top. Press chocolate curls around side of cake and sprinkle some on top. Decorate with reserved whole cherries and chill for 1–2 hours before serving.
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