Black Forest Chocolate Cake
Actually, a Black forest cake is very easy to make. You need a good, dark chocolate cake (genoise or other), freshly whipped cream (35%), sour cherries and kirsch. You use the kirsch to moisten the cake layers, as well as to macerate the sour cherries. The sour cherries are indeed an integral part of the traditional cake.
Here is a recipe that I have used a few times for special family occasions:
Schwarzwalder Kirschtorte 16 servings
Source: Better Homes & Gardens - Dec.'77 p.110 from Lutz Conttinental Cafe and Pastry Shop
1 recipe cherry filling
2 egg whites
1¾ cups sifted cake flour
¾ teaspoon baking soda
1/3 cup cooking oil
2 egg yolks
1 teaspoon unflavored gelatin
2 tablespoons cold water
½ cup Kirsch or Cherry Liqueur
1 square semisweet chocolate (1 ounce) shaved
1 recipe chocolate buttercream
½ cup granulated sugar
1 cup granulated sugar
1 teaspoon salt
1 cup milk
2 squares unsweetened chocolate - (2 ounces) melted and cooled
3 cups whipping cream
¾ cup toasted almonds
To make CHERRY FILLING: Drain two 16 oz. cans pitted tart red cherries, reserving 2/3 C juice. In 2-quart saucepan combine 2/3 C granulated sugar and 1/4 C cornstarch. Stir in reserved juice. Cook and stir 'til mixture is thickened and bubbly. Add cherries; cook 2 min. more. Remove from heat; stir in 1 t. vanilla. Cool.
To make CHOCOLATE BUTTERCREAM: In small mixer bowl cream 3 T butter or margarine. Gradually beat in 1 C sifted powdered sugar. Beat in 1 square (1 oz.) unsweetened chocolate, melted and cooled, 2 T light cream and 1 t vanilla. Gradually
beat in another 1 C sifted powdered sugar 'til fluffy. Add a teaspoon or two of light cream, if necessary, to make of piping consistency.
IN A SMALL MIXER BOWL beat egg whites 'til soft peaks form (tips curl over). Gradually add the 1/2 C sugar, beating 'til stiff peaks form.
INTO A LARGE MIXER BOWL sift cake flour, the 1 C sugar, the soda, and salt.
Add oil, and 1/2 C of the milk; beat 1 min. at medium speed of electric mixer, scraping bowl often. Add the remaining milk and the egg yolks; beat 1 min. more. Fold in egg whites.
Pour a third of the batter into a greased and lightly floured 9-inch round cake pan; set aside.
Add cooled 2 squares melted chocolate to remaining mixture in bowl; fold 'til well blended.
Pour chocolate batter into two greased and floured 9-inch round cake pans.
Bake all three layers in 350 degree oven for 20 to 25 minutes. Cool in pan 10 min. Remove and cool on
To ASSEMBLE CAKE: In small heatproof cup soften gelatin in water; place over low heat, stirring just 'til dissolved. Set aside but do not cool. In a large mixer bowl whip cream 'til slightly thickened. Add gelatin all at once; continue beating 'till soft peaks form.
Place one chocolate cake layer on serving plate.
Fit pastry bag with medium rose point (#2F); fill with chocolate buttercream.
Starting a third of the way out from the center of cake, pipe a 3-in. diameter ring of buttercream.
Pipe a second ring two thirds of the way from center.
Pipe a third ring around outer edge of cake. Fill in area between buttercream with some of the cherry filling. Spread a thin layer
(about 1 cup) of whipped cream over top.
Place yellow cake layer atop; drizzle kirsch very slowly over cake. Put about 2 cups of the whipped cream in pastry bag with large rosette tip (#1C); pipe a band of whipped cream about 2 inches wide around outer edge of cake layer (save enough cream for rosette garnish).
Fill center with cherry filling (there will be some filling left over)..
Place second chocolate cake layer over cherries; frost cake with remaining whipped cream.
Press almonds onto side of cake. Pipe rosettes evenly around top of cake. Sprinkle shaved chocolate in center.
Garnish rosettes with cherries. Chill.
NOTES : Since it takes some time to assemble the torte, prepare the cherry filling the day before and keep it chilled.
Spray each layer with the kirschwasser in a plant misting bottle.