Black Forest Cake with Cherry and Chocolate Cream
Baking and Desserts | German cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
The cake can be made two-tiered by using a second layer.
Ingredients
- Bittersweet Chocolate - 3.5 oz
- Chicken Egg - 8 pieces
- Wheat Flour - 7.1 oz
- Powdered Sugar - 12.3 oz
- Cream 22% - 17 fl oz
- 10% cream - 23 fl oz
- Milk - 4 fl oz
- Gelatin - 1 tablespoon
- Liqueur - 2 fl oz
- Cinnamon - 1 piece
- Cocoa Powder - 2 spoons
Step by Step guide
Step 1
Soak the gelatin in water for half an hour.
Step 2
Pour 22% cream and milk into a small saucepan, add 100 grams of powdered sugar, and bring to a boil (do not let it boil). Add gelatin and 25 ml of liqueur, and mix well. Once the mixture cools down, refrigerate for several hours.
Step 3
Melt the chocolate in a double boiler, dissolve 50 grams of powdered sugar in 45 ml of warm water, and whisk the egg yolks. Add the syrup and the egg yolks to the chocolate and mix well.
Step 4
Whip 180 ml of 35% cream with a mixer and gently fold it into the chocolate mixture, then refrigerate.
Step 5
Whisk the eggs and 150 grams of powdered sugar, then add cocoa powder and sifted flour.
Step 6
Grease a springform pan with oil, divide the dough into 2 portions. Bake 2 layers for 15-20 minutes.
Step 7
Place the cherries, 50 ml of liqueur, 50 grams of powdered sugar, and 3 tablespoons of water into a saucepan and simmer over low heat until reduced by half.
Step 8
Whip 500 ml of 35% cream.
Step 9
Drizzle the cherry syrup over the cake layer, add some cherries on top, then place a layer of creamy jelly, followed by a layer of chocolate cream, a layer of whipped cream, and finish by decorating with the remaining cherries.
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