Best 7 Schwarzwaelder Torte Black Forest Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the iconic German dessert, the Schwarzwaelder Torte, also known as Black Forest Cake. This exquisite cake boasts layers of rich chocolate sponge, luscious boozy cherry filling, and a generous dollop of whipped cream, all enveloped in a cascade of chocolate shavings. With three variations to satisfy every palate, this article offers a classic rendition, a gluten-free alternative, and a vegan interpretation. Dive into the history of this beloved cake and uncover the secrets to crafting the perfect Schwarzwaelder Torte at home.

Here are our top 7 tried and tested recipes!

SCHWARZWäLDER KIRSCHTORTE (GERMAN BLACK FOREST CAKE)



Schwarzwälder Kirschtorte (German Black Forest Cake) image

A delicious classic German dessert. Light chocolate sponge cake layered with cherry brandy whipped cream, brandied cherries and covered in chocolate curls.

Provided by Shanna

Categories     Recipes

Time 3h24m20S

Number Of Ingredients 20

For the Brandied Cherries:
1 1/2 C frozen cherries
1/3 c sugar
1/3 c Kirsch (Clear Cherry brandy)
For the Cake:
3/4 C plus 2 tablespoon Cake flour
3/4 C Cocoa Powder ( not non-fat)
1/4 teaspoon salt
7 large eggs, room temperature
1 1/4 C granulated sugar
1 teaspoon vanilla extract
6 oz unsalted butter, melted and cooled to room temp
Filling and frosting:
3 Pints Heavy Cream
1/2-1 C powdered sugar
2 teaspoon vanilla extract
2-4 tablespoon Kirsch (clear Cherry Brandy)
Garnish:
1 1/2 C Chocolate curls
Cherries with stems

Steps:

  • The brandied cherries need to be made a day ahead of assembling the cake. Combine the frozen cherries, 1/3 c Kirsch and 1/3 sugar in a bowl and let thaw completely. Stirring occasionally to dissolve the sugar. Keep covered and chilled until ready to use.
  • Preheat oven to 350 Deg F. Line the bottom or three 8" round cake pans with parchment paper.
  • In a small bowl sift together the flour and cocoa powder.
  • In another small bowl melt the butter and allow it to cool to room temperature as the eggs and sugar mix.
  • In a stand mixer with the whisk attachment, mix the eggs and sugar together on high for 5-7 minutes until thick and pale and tripled in volume. Add in the vanilla and salt and whip another minute.
  • Fold in the flour mixture in two portions into the egg mixture, being careful not to deflate the egg mixture. Take out a cup of the mixture and combine with the melted butter, then add back into the rest of the batter and fold in a few more times. A few streaks of flour is ok, you really don't want the batter to deflate too much.
  • Divide amongst the prepared pans then bake for 20-24 minutes or until the cakes are puffed and a toothpick inserted in the middle comes out clean. Let cool completely in pans, then carefully run a knife around the edges and invert to a cooling rack, or wrap in plastic wrap and chill until ready to use.
  • Whip the cream until soft peaks, then add in 2 tablespoons kirsch, vanilla extract and powdered sugar, starting with 1/2 of a cup and whip to stiff peaks. Taste and add a little at time while whipping until desired sweetness is achieved. Add in more Kirsch, up to 2 more tablespoons if a boozier whipped cream is desired and whip again. Keep chilled before using.
  • Drain the brandied cherries saving the liquid. If the sugar is still not dissolved, heat for about 30 seconds then stir.
  • Place one cake layer on a cake plate, or on a cardboard cake circle on a cake decorating turntable, and brush the top of the cake layer with a little of the reserved brandied cherry liquid. Spread on a heaping cup of the whipped cream then top with half the cherries. Spread another heaping cup of the cream on top of the cherries. Repeat with another later then with the top layer brush with the brandied cherry liquid then spread a cup of the cream on top and another around the sides to crumb coat the cake. Chill the cake about 30 minutes, keeping the cream chilled as well.
  • Check for any leaking of the brandied cherry juice around the edges and dab with a paper towel then spread another layer of the whipped cream around the sides and top, leaving about a cup and a half for the decoration on the top of the cake.
  • Carefully press the chocolate curls into the side of the cake, scooping up any that fall off and press again. Leaving about 1/2 a cup or so for the top of the cake.
  • Put the remaining whipped cream into a piping bag fitted with an open star tip and create a dozen swirls around the top to hold the stemmed cherries. You can double layer these swirls. Fill the middle of the top of the cake with the remaining chocolate curls, place a cherry in each of the whipped cream swirl then keep the cake chilled until ready to serve. The cake cuts and serves a lot easier when well chilled.

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

SCHWARZWAELDER TORTE (BLACK FOREST CAKE)



Schwarzwaelder Torte (Black Forest Cake) image

it's quick and easy and you can make it as simple or elaborate as you will. Preparation time: 30 min., baking time:10 - 15 min., set together and decorate time: 30 min. The origin is the Black Forest in Germany

Provided by Ge.1809

Categories     Dessert

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 12

6 large eggs
1/2 teaspoon vanilla
1 cup white sugar
1/2 cup cocoa
1/2 cup all-purpose flour
1 (675 ml) jar sour cherries, no stones
2 -3 tablespoons potato starch
2 -3 tablespoons rum
500 ml whipping cream
1/2 teaspoon vanilla
4 tablespoons white sugar
semisweet chocolate, for shavings (optional)

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 CHERRY CAKE - SCHWARTZWALDER KIRSCHTORTE



Black Forest Cherry Cake - Schwartzwalder Kirschtorte image

This recipe came to me years ago. It orignated roughly 2 hours north of the Black Forest in Germany. It is a family recipe and so it may have differences from what may have been enjoyed elsewhere in the country at family homes or restaurants. This is NOT the boxed cake mix and canned cherry filling type cake (torte), though it does cheat with the canned cherries. This takes a bit of time and patience but will reward you most wonderfully. Prep times and Cooking times are approximates and do not include cooling time.

Provided by ValkyrieQueen

Categories     Dessert

Time 2h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 27

1 cup flour, cake
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon almond extract
1 egg yolk
5 tablespoons butter, unsalted
2 tablespoons water, warmed
4 eggs, seperated
1/2 cup sugar
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2/3 cup flour, cake
4 tablespoons cornstarch
1/2 teaspoon baking powder
3 tablespoons cocoa powder
24 ounces cherries, tart, pitted, reserve juice
1/2 cup sugar
3 tablespoons cornstarch
4 tablespoons kirschwasser
3 tablespoons sugar
5 tablespoons water
4 tablespoons kirschwasser
2 (8 ounce) envelopes gelatin, unflavored
3 1/2 cups whipping cream, heavy
1 2/3 cups sugar, confectioners
1 ounce chocolate, dark, grated

Steps:

  • Step 1:.
  • Pour flour on work surface and sprinkle sugar and baking powder on top. Make a well and drop the vanilla extract and egg yolk. Slice butter thinly, add to the well, kneading into a smooth dough. Roll out to a 10" round and turn onto a greased and floured baking sheet. Prick with a fork and bake in a pre-heated oven at 400 for 10 minutes. Set aside to cool.
  • Step 2:
  • Beat egg yolks with warm water, almond and vanilla extracts, cinnamon, and sugar (keeping 2 tablespoons back for the egg whites) until creamy (about 5 minutes). Set aside. Beat egg whites with the 2 tablespoons of sugar until stiff. Sprinkle with the flour, cornstarch, baking powder, and cocoa until well mixed. Pour egg yolk mixture over it and fold into egg whites. Pour into a greased and floured springform pan (10x3). Bake at 375 for 25 minutes. Remove from oven and immediately invert onto a platter to cool.
  • Step 3:
  • Drain cherries, reserving the juice. Set aside 12 cherries for decorations. Measure 1 cup and 2 tablespoons of the juice (adding water if not enough) into a sauce pan and add sugar. Make a paste with the corn starch and 4 tablespoons of the cherry juice (taken from sauce pan). . Bring the juice in pan to a boil, stir in paste. Return to a boil, stirring constantly until thickened. Remove from the heat, stir in the cherries and Kirschwasser. Set aside to cool.
  • Step 4:.
  • Bring sugar and water to a boil. Cook for 5 minutes. Remove from heat and stir in Kirschwasser. Place light cake on platter and drizzle with 3 tablespoons of Kirschwasser mixture. Cut cooled dark cake into 3 even layers, drizzle each with 3 tablespoons of Kirschwasser mixture and set aside. Place 2 1/2 tablespoons cold water into seperate suace pan, adding 1 envelope of gelatin. Heat just until gelatin is dissolved (can use double boiler), cool slightly. Beat in 1 1/2 cups of whipping cream with 2/3 cups of powdered sugar until fairly stiff. Sprinkle with gelatin water slowly, beating until stiff.
  • Assembly:
  • Place light cake on serving platter. Cover with one layer of dark cake, spread 1/2 of the cherry mixture over it. Cover it with 1/2 of the whipped cream. Place second layer of cake on top. Cover with the remaining cherry mixture and whipped cream. Place last layer of cake on top and refrigerate for 1 hour.
  • Place 2 1/2 tablespoons cold water into a saucepan; add the second envelope of gelatin. Stir mixture just until gelatin is dissolved, cool slightly. Beat 2 cups of whipping cream with 1 cup powdered sugar until fairly stiff. Add gelatin slowly, beaiting until stiff. Spread over top and sides of cake. Pipe rosettes or nests on top and place reserved cherries in each. Sprinkle top and sides with grated chocolate.

Nutrition Facts : Calories 769.6, Fat 34.1, SaturatedFat 20.6, Cholesterol 183.7, Sodium 213.9, Carbohydrate 82.2, Fiber 2.6, Sugar 59.3, Protein 38.7

BLACK FOREST CHERRY CAKE - SCHWARZWäLDER KIRCHTORTE



Black Forest Cherry Cake - Schwarzwälder Kirchtorte image

This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. I found this recipe at http://germanfood.about.com/od/baking/r/blackforestcake.htm and posted it almost exactly as found on About.com. I added this recipe for my German Style Eating Cookbook.

Provided by Stoblogger

Categories     < 4 Hours

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

2 chocolate cake layers
1 (15 ounce) can whole sweet cherries, in syrup
1/2 cup sugar, divided
1/4 cup cornstarch
6 tablespoons cherry schnapps (optional)
2 1/2 cups whipping cream
1/2-2/3 cup powdered sugar
1 tablespoon vanilla extract
grated chocolate, for decoration
12 maraschino cherries, for decoration

Steps:

  • Several hours before you finish this cake, prepare Chocolate Sponge Cake, German-Style (can be found at http://www.recipezaar.com/rz.242152). Cake made in a springform pan should be cut in half (you can use string for this) and filled.
  • Split cake in 2 pieces as follows: Carefully cut around the circumference of the cake with a sharp knife, about 1/2 inch deep. Take a long piece of thread, line it up with the cut and pull it through the cake, dividing it in half horizontally. Place top half on a piece of waxed paper. Place the bottom half on a cake plate with 4-5 short pieces of waxed paper under it and sticking out. These are to be pulled out before serving so you have a clean cake plate.
  • Place 1/4 cup sugar in a pan with drained juice from the cherries plus water to equal 1 cup liquid. Bring to a boil. Mix 1/4 cup cornstarch with 4 tablespoons of the juice and pour into the hot liquid, stirring constantly. Bring to a boil for a few seconds, until sauce has thickened and is clear. Remove from heat, stir in cherries and schnapps and cool.
  • Boil the other 1/4 cup sugar with 1/3 cup water for several minutes. Remove from heat, stir in remaining schnapps and use this mixture to brush over base of cake until absorbed.
  • Whip whipping cream until stiff, adding powdered sugar and vanilla sugar about halfway through, to taste. You may add Whip It cream stiffener or gelatin to help it stay set, if you are not serving the cake right away.
  • Place the cooled cherries in the middle of the bottom cake layer, leaving about an inch of space on the edge. Spoon the whipped cream around the edge and over the cherries, slightly. Place the top cake layer on the cake. Using a spatula, cover the edges of the cake with a thin layer of whipped cream and smooth. Cover the top in the same way. Using a pastry bag and tip, use the rest of the whipped cream to form 12 puffs around the edges and place a maraschino cherry on top of each puff. Make a circle of whipped cream in the middle and sprinkle chocolate curls inside to finish.
  • Refrigerate until serving. Remove wax paper carefully, using a spatula to repair any holes. Wipe off knife between cuts.

AUTHENTIC BLACK FOREST CAKE (SCHWARZWALD KIRSCH KUCHEN)



Authentic Black Forest Cake (Schwarzwald Kirsch Kuchen) image

This cake isn't meant to be very sweet but is rather a dessert for adults with deep rich flavours and enough alcohol to make your head spin! If you cannot get fresh cherries you can use canned Bing cherries but please do not use cherry pie filling because it will take away from the authentic taste of the cake. If can't find Kirsch do not use another type of alcohol because it will not turn out the same - instead use cherry juice. Because of the high alcohol content only serve this to adults.

Provided by BK GeeGee

Categories     Dessert

Time P3DT20m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 21

1 2/3 cups all-purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup unsalted butter
3 cups icing sugar
1 pinch salt
1/4 cup espresso
1 1/2 lbs fresh black cherries
2 cups heavy whipping cream
1/2 teaspoon vanilla
1/8 cup kirsch
2 tablespoons dry milk
2 tablespoons icing sugar
1/2 cup shaved dark chocolate

Steps:

  • Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
  • Preheat the oven to 350°F Line the bottom of three 9 inch round cake pans with parchment.
  • Sift the dry cake ingredients together.
  • Cream the shortening and sugar. Add the eggs and vanilla and mix well.
  • Add the dry ingredients alternately with the buttermilk and mix well.
  • Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean.
  • Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
  • In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice.
  • Cut the cherries into halves.
  • Place the base layer on top of your cake tray, spread 1/2 of the filling over one top, cover with cherries and top with another layer of cake.
  • Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the kirsch to soak into the cake and become moist.
  • The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks.
  • Gently fold in the dry milk and icing sugar.
  • Add the vanilla and pour in the Kirsch until it's a good consistency.
  • If you like more icing double this recipe. Spread the icing over all of the cake.
  • Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!

Nutrition Facts : Calories 1021.4, Fat 54.2, SaturatedFat 28.5, Cholesterol 162.2, Sodium 649.8, Carbohydrate 134.1, Fiber 6.3, Sugar 102.3, Protein 11.1

BLACK FOREST TORTE (SCHWARZWAELDER KIRSCHTORTE) (GLUTEN FREE)



Black Forest Torte (Schwarzwaelder Kirschtorte) (Gluten Free) image

Posting for ZWT6. Recipe is from http://gfcelebration.com: "Residents of the Black Forest region claim that the original history and creation of the Schwarzwälder Kirschtorte originates somewhere within the hills and valleys of Southwest Germany. This dessert is also known as Black Forest Gateau, and usually consists of multiple layers of a chocolate sponge cake, cherries and whipped cream, and is frosted with additional whipped cream, topped with chocolate shavings and additional cherries."

Provided by UmmBinat

Categories     < 4 Hours

Time 2h49m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 37

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 teaspoon guar gum or 1 teaspoon xanthan gum
1 tablespoon cacao
1 teaspoon baking powder
2 tablespoons sucanat
1 teaspoon vanilla extract
1 egg
1 tablespoon water
1/4 cup cold butter, cut into small pieces
1 teaspoon butter, for greasing the pan
parchment paper
sponge cake, all of these ingredients need to be at room temperature (Biskuitboden)
4 egg yolks
4 egg whites
6 tablespoons room temperature water
3/4 cup sucanat
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
1 cup tapioca flour
1/2 cup brown rice flour
1/2 cup chestnut flour
3/4 teaspoon guar gum or 1 1/2 teaspoons xanthan gum
1/4 cup cacao, powder
2 teaspoons baking powder
1 teaspoon butter, for greasing pan
parchment paper
750 g sour cherries (we used canned, for lack of other options or 750 g fresh) or 750 g equivalent amount frozen cherries (we used canned, for lack of other options or 750 g fresh)
1/2 cup sucanat
4 tablespoons arrowroot
2 tablespoons kirchwasser liquor (or brandy)
2 (8 ounce) packets gelatin, powder (you will need one for the cherries, and one for the whipped cream. Each packet needs to be dissolved)
organic whipping cream
2 teaspoons vanilla extract
1 tablespoon organic powdered sugar, sifted
3 tablespoons grated dark gluten-free chocolate
1 bar dark gluten-free chocolate, broken into 12 individual pieces, for decoration

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/.

Nutrition Facts : Calories 599.2, Fat 15.8, SaturatedFat 8.5, Cholesterol 184.8, Sodium 452, Carbohydrate 44.2, Fiber 4.1, Sugar 12.9, Protein 72.8

Tips:

  • Prepare Ingredients in Advance: Before you start baking, measure and prepare all the ingredients. This will help ensure that you have everything you need and the baking process goes smoothly.
  • Use High-Quality Chocolate: The chocolate is the star of the show in this cake, so it's important to use high-quality chocolate. Look for chocolate with a cocoa content of at least 70%.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined.
  • Bake the Cake Layers Evenly: To ensure that the cake layers bake evenly, rotate the pans halfway through the baking time.
  • Let the Cake Layers Cool Completely: Before you assemble the cake, let the cake layers cool completely. This will help prevent the cake from falling apart.
  • Use Fresh Whipped Cream: Freshly whipped cream is lighter and fluffier than store-bought whipped cream. If you don't have time to whip your own cream, you can use a good quality store-bought whipped cream.
  • Chill the Cake Before Serving: Chilling the cake before serving will help the flavors meld and the cake will be easier to slice.

Conclusion:

The Black Forest Cake is a classic dessert that is sure to impress your friends and family. With its rich chocolate layers, creamy whipped cream filling, and tart cherry filling, this cake is a symphony of flavors. Follow these tips to make the best Black Forest Cake you've ever tasted.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics