Black Forest Cake

An airy cocoa sponge soaked in tangy syrup, with firm whipped cream and chocolate shavings that snap under your teeth.

• Prep time: 45 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 647
• Protein: 11 g
• Carbs: 75 g
• Fat: 32 g

Ingredients

• 3 piece Egg ( at room temperature )
• 90 g White sugar ( fine )
• 75 g Wheat flour ( sifted )
• 20 g Unsweetened cocoa powder ( sifted )
• 20 g Minimum butter sweet ( melted and cooled )
• 300 ml Cream ( minimum 35% fat, very cold )
• 125 g Cherry jam (extra or classic) ( slightly warmed to loosen )
• 50 g Dark chocolate ( as shavings )
• 1.5 tbsp Kirsch ( to mix with the syrup )
• 175 g Sour cherries in syrup ( drained, keep the juice )

Instructions

1. Sponge cake preparation

   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. Incorporating powders

   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. Baking the cake

   Pour into a buttered mold. Bake until the biscuit is soft to the touch and shrinks slightly from the edges of the pan.

4. Whipping the cream

   Whip the cold cream with a little sugar. It must be firm enough to hold between the biscuit layers without collapsing.

5. Assembly and finishing

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 48 hours. Do not freeze due to the whipped cream.