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Black Forest Torte (Schwarzwälder Kirschtorte)

Preparation time 1½ hours  
Bake time 25-30 minutes
Makes 8 servings

Ingredients

For the cake layers

• 170 grams (6 ounces or 1 cup) chocolate, broken up into pieces [I used bittersweet] 
• 60 milliliters (¼ cup) water
• 5 eggs, separated
• Pinch of salt
• 100 (½ cup) sugar, divided

For the filling

• 200 grams (7 ounces) sour cherries such as morello or amarena, drained and syrup discarded * 
• 3 tablespoons kirsch (or substitute with rum)
• 420 milliliters (1 ¾ cups) heavy cream
• 40 grams (⅓ cup) confectioners’ sugar (add more based on your sweetness preference)
• 1 teaspoon vanilla extract
• Pinch of salt 
• 100 grams (3.5 ounces or about ⅓ cup) cherry jam, preferably of morello cherries
• 30 grams (1 ounce) dark chocolate, to decorate  

* Traditionally, fresh morello cherries are poached in a sugary syrup but this recipe uses jarred cherries for convenience. 
 

Method 

1. Preheat oven to 175C (350F)  
    
2. Measure all ingredients.
    
3. Butter a quarter sheet pan (9×13in/23x33cm) and line it with parchment, allowing for a slight overhang of paper. Butter the parchment.  Set aside. 
    
4. To make the cake layers, combine the chocolate and water in a bowl and place over a bain-marie or a pot of hot water until melted. Stir together until smooth, then cool to lukewarm.
    
5. Beat egg yolks and half of the sugar (50 grams) until pale and thick, for 3-5 minutes. Fold in cooled chocolate until combined.
    
6. In a separate bowl, whip egg whites and salt until frothy. Add remaining sugar (50 grams), 1 tablespoon at a time, and whip until stiff peaks. 
    
7. Fold one third of whites into chocolate mixture to lighten, then fold in remainder of the egg whites gently but thoroughly. 
    
8. Pour the mixture onto the prepared pan and even out the top. 
    
9. Bake until puffed and set on top, 25-30 minutes. Cool cake in pan (it will deflate as it cools). 
    
10. Cut the cooled cake into three equal layers crosswise. Trim all around the cake with a long sharp knife to neaten the edges.
     
11. To make the fillings, first, mix drained cherries with kirsch in a shallow dish and set aside. 
     
12. In a large bowl, whip the heavy cream, confectioners’ sugar, salt and vanilla until thick but not too stiff to spread.
     
13. When you're ready to assemble the cake, drain the cherries from the kirsch using a sieve placed over a bowl to catch the liquor.  You will use the cherries and the leftover kirsch, separately, in the next step. 
     
14. To assemble, carefully place a cake layer onto a serving plate. Sprinkle 1 tablespoon of leftover kirsch over the cake layer, spread half the jam, sprinkle half the cherries and gently pipe or spoon a third of the cream. Put a second layer on top (be gentle as you lift it) and repeat with the liquor (1 tablespoon), jam (remaining half), cherries (remaining half) and cream filling (a third). Put the last layer on top, sprinkle remaining liquor and press down gently.  Pipe or spread (with an offset spatula) the remaining cream on top. Using a vegetable peeler or cheese grater, grate chocolate generously over the top. 
     
15. Chill for about four hours before serving. The cake’s flavor develops over time as the kirsch soaks into the layers.  Store leftovers in an airtight container in the refrigerator for up to two days.  

This recipe was inspired by an article in the Guardian, entitled How to make the perfect black forest gateau. 

Published: 6 September 2020