Best 8 Black Forest Torte Recipes

BLACK FOREST TORTE

Steps:

• Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

BLACK FOREST CHOCOLATE TORTE

Steps:

• Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

EASY BLACK FOREST TORTE

Steps:

• Sprinkle marshmallows in a greased 13x9-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool. Frost with whipped topping. Store in the refrigerator.

BLACK FOREST TORTE

Steps:

• Preheat the oven to 350 degrees.
• Prepare and bake cake mix as package directs for two 9 inch round layers.
• Remove from pans, cool thoroughly.
• In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
• Cool chocolate mixture for 20 minutes.
• Combine cherries, cherry sauce, and almond extract.
• For a layered torte, place one layer on a serving plate.
• With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
• Top this layer with half of the chocolate and cherry mixtures.
• Place other layer over this layer and add the remaining chocolate and cherry mixtures.

BLACK FOREST TORTE

Steps:

• For brownie:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
• Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
• Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
• For mousse:
• Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
• Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.

SCHWARZWAELDER TORTE (BLACK FOREST CAKE)

Steps:

• Method:.
• Butter and flour two springforms (10 or 12" in diameter), preheat oven to 300°F.
• cake:.
• Sift the flour and cocoa together several times until of uniform colour.
• Use a handheld electric beater or a tabletop kitchenmachine and beat the whole eggs with the vanilla and sugar until the eggs are thick and drop off the beaters in a wide v-shape.
• Using a large whisk, draw the flour/cocoa mixture in about three lots carefully under the eggmixture until the entire mixture is of an even colour.
• Pour evenly into the prepared pans, bake on the middle shelf side by side for 10 to 15 min or until you can smell the cake, it's beginning to draw from the sides and a testing stick comes out clean from the middle.
• (I have a convection oven, but an ordinary one should do just as well if you ensure that air can reach all around).
• Let cool for about 15 minutes, remove the sides and let cool completely.
• The cake will shrink and fall a little.
• Filling 1:.
• Meanwhile, drain the cherries into a small pot.
• Use about 1/4 of the liquid to dissolve the starch,heat the rest to boiling and stir in the dissolved starch.
• The endresult should be a rather thick red`goo'.
• Cool for about 5 minutes and add the rum, stir in 1 Tbsp at a time, then add the cherries, stir until well coated and cool completely.
• Filling 2 and icing:.
• Whip the whipping cream with the vanilla until about half stiff, then add the sugar 1 Tbsp at a time and continue to whip until stiff.
• Put together the cake as follows:.
• Remove first layer from springform bottom and put on fancy seving plate.
• Cover with cherry filling reserving 9 or 13 cherries for decoration.
• Cover with a thin layer of whipped cream.
• Cover with layer number 2.
• Cover top with a thin layer of whipped cream.
• Fill leftover cream into a decoratorbag with a star tip.
• Starting on the bottom, pipe a serries of rosettes around the cake.
• Pipe another layer of rosettes on top of that one and a third layer.
• This should cover the sides of the cake.
• Pipe a stripe along the upper rim to cover all cake.
• Pipe a small ring in the middle and 8 (for 10 inch cake) or 12 (for 12 inch cake) evenly spaced stars near the rim.
• Place a cherry in center and on each star.
• Shave chocolate lightly over cake.
• Variations:.
• for celiacs or people who are sensitive to wheat/ gluten.
• substitute potatoestarch or rice starch for allpupose flour.
• If you would like to make 3 cake layers, use 6 extralarge or seven eggs and add 1 Tbsp each of flour and cocoa.
• The layers will shrink a little less.
• Seperate the filling layers to first cherries, then whipped cream then top layer of cake.
• You may need a little more whipped cream to finish the cake as described.

BLACK FOREST TORTE (SCHWARZWAELDER KIRSCHTORTE) (GLUTEN FREE)

Steps:

• For the first bottom layer: Preheat the oven to 375°F/200-220°C.
• On a baking board, mix the flour, cacao and baking powder. Make an indent in the middle and add the sucanat, vanilla extract, egg and water. Mix until a crumbly dough is formed. Place the cold butter pieces on top and work everything quickly into a smooth dough. If the dough remains a little sticky, place it covered into the refrigerator for about 20-30 minutes.
• Grease the spring form pan with a little butter and line it with parchment paper, covering only the bottom not the sides (trace the outline of the Springform on the parchment paper and cut out -- you want to cut out two pieces, as you will need the second one for the sponge cake). Grease the parchment paper just slightly as well. Roll out the dough (sprinkle a little extra rice flour on your board beforehand) and place it in the prepared Spring form, carefully cutting the dough, so only the bottom of the pan is covered (you can use up any extra dough by cutting it our with your favorite cookie cutter, for an extra treat).
• Bake for about 30 minutes, remove from oven, release the Spring form pan, invert onto a cooling rack and peel off the parchment paper. Let cool completely.
• Grease the bottom of the Spring form only (!) and line with the extra parchment paper you cut out during the first step of this recipe. Again slightly grease the parchment paper as well, but be very careful that no grease gets on the outer Spring form ring, because it will prevent the Sponge cake from rising properly.
• Sponge cake (Biskuitboden): Preheat the oven to 350°F/180°C.
• For this next step, you will need two bowls, a smaller one for whipping the egg whites, and a larger one for the preparation of the batter.
• Separate the 4 eggs (yolks into the larger bowl, egg whites in the other). With a hand mixer, whip the egg whites until they form glossy and shiny peaks. Set aside.
• In the other bowl, combine the egg yolks with water and blend well, using the hand mixer. Little by little, add the sucanat and vanilla extract. Continue to mix until the batter becomes smooth and creamy.
• Place the whipped egg whites on top of the yolk batter, and set aside for a moment.
• Place the flour blend, guar gum, cacao and baking powder into a sifter (you can also use a fine sieve) and gently sift the ingredients on top of the egg whites.
• Now, carefully fold the flour and egg white into the batter. You want to take your time with this step. You are not looking to stir, or mix, but truly just slowly fold the ingredients together. This is best done with a rubber spatula, or a large spoon.
• When the flour has been fully incorporated into the batter, it should still retain its light and airy texture. Pour this batter into the prepared Spring form and smooth and level out the top, using a spatula.
• Bake in the preheated oven for 25 minutes (The baking duration depends on many factors: your own location, elevation, temperature, etc. and will play a role in how long this will take -- usually anywhere from 20-30 minutes).
• Remove the cake from the oven, release it from the Spring form, turn out onto a wire rack to cool and peel off the parchment paper.
• Once completely cooled, slice the sponge cake horizontally into 3 thin layers. Place each layer on a separate plate.
• If fresh cherries are available, wash them and remove the stones. Mix the cherries with a little sucanat. Set this aside for at least 20 minutes to draw out the juice. Then cook them briefly in their own juice. Remove and drain the juice into a separate bowl, preserving the juice. If you are using canned, drain the juice into a separate container. Set aside about 12 cherries for decorating the top of the cake. You will need 1/4 L (1 cup) of the cherry juice (top off with enough water, if there is not enough juice). Remove 4 tablespoons of this juice and place in a separate bowl, mixing it with the arrowroot flour. In a saucepan, heat the cherry juice, bring it to a boil, remove and add the blended arrowroot/cherry juice liquid. Mix one packet of the gelatin with 3 tablespoons of water, making sure it is completely dissolved, and add this to the boiled cherry juice. Bring everything back to a brief boil and then remove from heat, adding the cherries, remaining sucanat and Kirschwasser. Set aside and let cool.
• Prepare the second gelatin packet by mixing it with 3 tablespoons of water, allowing it to dissolve completely. Set aside. Add the whipping cream to a larger mixing bowl, and with a hand mixer, whip until firm, then add the sifted powdered sugar and the prepared gelatin. Continue to whip until nice and firm.
• Assembly of Cake: Select a cake plate of your choice and place the first baked bottom layer on it. Add half the amount of the cherry blend to this layer, topping that with a thin layer of whipped cream.
• Then add the first sponge cake layer on top of this.
• Top this layer with the remaining cherry filling and a thin layer of whipped cream. Spread out evenly and top with the second sponge cake layer.
• Add another thin layer of whipped cream to this and place the final Sponge cake layer on top.
• Spread just a smooth layer of whipped cream on the final layer, setting some whipped cream aside for the final steps. Now for this next step, you need to cut out large enough strips of parchment paper to drape around the outside of the cake, which helps to retain the filling. If you have one available, use just the outer rim of another, slightly larger, Spring form pan and place it on the outside of the draped parchment paper, and close the spring. This ensures the even setting of the filling. Place the cake in the refrigerator for a couple of hours to set the filling.
• Meanwhile, grate the chocolate and set aside.
• Remove the cake from the refrigerator and take off the Spring form ring, and carefully peel off the parchment paper. Remove any excess filling that was not contained by the paper, or outer ring, and then spread some additional whipped cream on the outer rim of the cake. Sprinkle the top with the grated chocolate. Place the remaining whipped cream in a pastry bag, fitted with a small rosette tip, and place 12 rosettes evenly spaced on top of the cake. Place one cherry (which you reserved earlier) on top of each rosette, and, if desired, a small piece of chocolate next to each rosette.
• More info and photos: http://gfcelebration.com/2010/03/30/gluten-free-black-forest-torte-schwarzwaelder-kirschtorte-and-some-interesting-facts-about-the-black-forest/.

QUICK BLACK FOREST TORTE

Steps:

• 1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan. Prepare chocolate cake mix according to directions on package. Pour over marshmallows. Spoon cherry pie filling evenly over cake. Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean. Cool. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.) Serves 15.