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Black Forest Cherry Torte
(Schwarzwälder Kirschtorte)

Kirsch soaked chocolate sponge cake with whipped cream, chocoalte and cherry filling, iced with whipped cream and chocoalte shavings.

 

You will need two round 10 -12 inch cake pans.

1. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.

For the cake:

  • 8 tbsp (1 stick) unsalted butter, plus more for the pans
  • 1 ½ cups unbleached all-purpose flour, plus more for the pans
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup Dutch-processed cocoa powder, sifted
  • 1 cup brewed coffee (I used espresso)
  • 1 cup buttermilk
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the Filling:

1 / 2 cup Kirschwasser
2 tablespoons cherry syrup
1 quart whipped cream
2 14-oz cans of canned cherries
4 oz semi sweet baking chocolate
(1 half grate with a grater and 1 half cut large chunks)

Note; you can use a sweet cherry brandy instead of the Kirschwasser and cherry syrup. The Kirschwasser is a bit dry so that is why I add the syrup.

Pre-heat oven to 350 degrees

2.Melt the butter in a large saucepan over medium heat.

Stir in the cocoa and cook until fragrant, 1- 2 minutes.

Off the heat, whisk in the coffee, buttermilk, and sugars until dissolved. Whisk in the eggs and vanilla,

3. Slowly whisk in the flour mixture till smooth.

4. I sprayed the cake pans with non-stick spray, then I sifted a bit of cocoa in the pans to keep the cake from sticking. you can also dust it with flour, but the cocoa adds flavor.

5. Divide the batter into both cake pans.

Bake the cakes for 20 to 30 minutes until a toothpick come out clean. let the cakes cool till room temperature or overnight.

6. Cut the cake in half. I recommend that you cut the cake a few inches, spin 30 degrees and cut a few inches and repeat until you are all the way through the cake. take your time and keep your knife level.

7. I combined 1 /2 cup kirschwasser and flavored it with 2 tablespoons of cherry syrup. soak 2 tablespoons of this onto each of the cakes. start with the bottom, put on the filling and then top with the next layer. Soak, fill and repeat.

Whip the cream to soft peaks and spread a cup onto each layer

 

Sprinkle with some of the fine chocolate shavings

Place some cherries over the whipped cream. You will need to divide it equally between all the layers.

This is a way to make Chocolate curls
use a vegetable peeler. I recommend using a chocolate bar that is soft to make good curls. You may need to experiment a little. I found the baking chocolate didn't make a good curl it was too hard and brittle. Above is a milk chocolate bar.

I cut these curls on a piece of paper so that I could pick them up easy.

For this cake I wanted the dark semi-sweet baking chocolate, so I made large shavings by laying the blade of a paring knife agains the chocolate and cutting a thick swath.

8. Spread the remaining whipped cream around the sides and the top. top with remaining cherries.

Sprinkle with some of the fine grated and the heavy shavings.
I just tossed them agains the cake.

 

 

Windbeutel




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Last updated May 11, 2013