Black Forest Cake
Ingredients
- 3 pcEgg (at room temperature)
- 90 gWhite sugar (fine)
- 75 gWheat flour (sifted)
- 20 gUnsweetened cocoa powder (sifted)
- 20 gUnsalted butter (melted and cooled)
- 300 mlCream (minimum 35% fat, very cold)
- 125 gCherry jam (extra or classic) (slightly warmed to loosen)
- 50 gDark chocolate (as shavings)
- 1.5 tbspKirsch (to mix with the syrup)
- 175 gSour cherries in syrup (drained, keep the juice)
Method
An airy cocoa sponge soaked in tangy syrup, with firm whipped cream and chocolate shavings that snap under your teeth.
- 1
Whisk the eggs with the white sugar until the mixture whitens and triples in volume. It should form a thick ribbon when the whisk is lifted.
- 2
Sift the wheat flour and unsweetened cocoa powder. Fold in gently with a spatula to keep all the air. Add the melted but cold butter at the end.
- 3
Pour into a buttered mold. Bake until the biscuit is soft to the touch and shrinks slightly from the edges of the pan.
- 4
Whip the cold cream with a little sugar. It must be firm enough to hold between the biscuit layers without collapsing.
- 5
Drain the cherries in syrup and mix their juice with the kirsch. Cut the biscuit into three. Soak each disk with this mixture, spread the cherry jam, distribute the cherries in syrup, then the cream. Cover with dark chocolate shavings over the entire surface.
Frequently asked questions
How do you get this dish right?
- For perfect chocolate shavings, use a vegetable peeler on a room-temperature chocolate bar.
- Do not overmix the sponge after adding the flour, or it will lose its fluffiness.
- Place your bowl and whisk in the freezer for 10 minutes before whipping the cream.
How long does this dish keep?
Store in the refrigerator for up to 48 hours. Do not freeze due to the whipped cream.
