Schwarzwälder Kirschtorte
Ingredients
- Chocolate sponge: eggs, sugar, flour, cornstarch, cocoa powder or melted dark chocolate
- Kirschwasser (cherry brandy), for soaking
- 1 jar sour cherries in syrup, drained (syrup reserved), pitted and chopped
- 35% heavy whipping cream, whipped with a little sugar
- dark chocolate shavings, for coating and garnish
Named for the Kirschwasser (cherry brandy) distilled in Germany's Black Forest region, this cake layers dark chocolate sponge, generously soaked in kirsch, with whipped cream and a cooked sour cherry filling. It's traditionally finished with more whipped cream over the top and sides and a generous scattering of chocolate shavings, with a few whole cherries on top.
Method
Make the chocolate sponge by whisking eggs and sugar until thick and pale, then folding in the flour, cornstarch and cocoa powder; bake in round pans at around 175°C (350°F) until springy, 25-30 minutes.
Once cooled, slice the sponge into two or three even layers and brush each cut side generously with kirsch (mixed with a little of the reserved cherry syrup, if desired).
Simmer the drained cherries briefly with a little sugar and cornstarch until slightly thickened; cool.
Whip the cream to firm peaks with a little sugar.
Spread a layer of whipped cream over the bottom sponge layer, top with the cherry filling, then more cream; repeat with the next layer.
Cover the top and sides of the assembled cake with the remaining whipped cream.
Press chocolate shavings onto the sides and scatter more over the top, finishing with a few whole cherries.
Chill for at least an hour before slicing to let the layers set.
