Black Forest Torte

A community recipe by Mirjana

Not tested or verified by Nigella.com

Introduction

This cake is known as Schwarzwälder Kirschtorte and this recipe is a variant I made myself looking and trying different recipes from which I took those I like the most.

Ingredients

Serves: 8

Metric Cups

9 eggs
200 grams caster sugar
20 grams chocolate (grated)
100 grams breadcrumbs
60 grams ground almonds
50 grams cocoa (sifted)
400 grams dried sour cherries (pitted)
100 grams dried cherries
3 tablespoons caster sugar
3 tablespoons kirsch
100 grams chocolate
600 millilitres double cream

9 eggs
7 ounces superfine sugar
¾ ounce chocolate (grated)
3½ ounces breadcrumbs
2⅛ ounces almond meal
1¾ ounces unsweetened cocoa (sifted)
14⅛ ounces dried sour cherries (pitted)
3½ ounces dried cherries
3 tablespoons superfine sugar
3 tablespoons kirsch
3½ ounces chocolate
21 fluid ounces heavy cream

Method

Black Forest Torte is a community recipe submitted by Mirjana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 180°C/350F/gas 4/ ( fan 160°C) and grease 23 cm. round cake tins and line with greaseproof paper.
Break 8 eggs yolks and 1 egg into a mixing bowl, add the sugar, 1 tablespoon water and whisk until pale and creamy. Then add bread crumbs, grated chocolate, ground almonds and sifted cocoa and mix gently. Whisk egg whites and fold in carefully to the yolk mixture.
Turn the mixture into the prepared tin and bake in the preheated oven for about 40-45 (fan 30-35 minutes). Turn out onto a wire rack to cool.
Meanwhile make the syrup; put the sour cherries in a saucepan, add dry cherries and 3 tablespoons sugar and heat to boil and cook about 5 minutes. Take out the heat and add kirsch, leave it to cool then strain through a sieve. You should have syrup about 100 ml.
Heat 100-150 ml double cream, but do not boil, and add chocolate and melt. Whip the rest of double cream. When the cake is cool cut it into three layers with a long sharp knife. Spread the layers with the syrup, chocolate, a little whipped cream and sour cherries. Spread the remaining whipped cream around the sides of the cake and decorate as you wish (sour cherries, ripped chocolate).

Preheat the oven to 180°C/350F/gas 4/ ( fan 160°C) and grease 23 cm. round cake tins and line with greaseproof paper.
Break 8 eggs yolks and 1 egg into a mixing bowl, add the sugar, 1 tablespoon water and whisk until pale and creamy. Then add bread crumbs, grated chocolate, almond meal and sifted unsweetened cocoa and mix gently. Whisk egg whites and fold in carefully to the yolk mixture.
Turn the mixture into the prepared tin and bake in the preheated oven for about 40-45 (fan 30-35 minutes). Turn out onto a wire rack to cool.
Meanwhile make the syrup; put the sour cherries in a saucepan, add dry cherries and 3 tablespoons sugar and heat to boil and cook about 5 minutes. Take out the heat and add kirsch, leave it to cool then strain through a sieve. You should have syrup about 100 ml.
Heat 100-150 ml heavy cream, but do not boil, and add chocolate and melt. Whip the rest of heavy cream. When the cake is cool cut it into three layers with a long sharp knife. Spread the layers with the syrup, chocolate, a little whipped cream and sour cherries. Spread the remaining whipped cream around the sides of the cake and decorate as you wish (sour cherries, ripped chocolate).