Black Forest Cake

Indulge in the decadent world of Black Forest Cake, a luxurious chocolate creation inspired by the renowned German dessert, Schwarzwälder Kirschtorte. This exquisite cake features layers of moist chocolate sponge cake, filled with fluffy whipped cream, juicy cherries, and a hint of kirsch for a touch of elegance. The addition of rich chocolate mousse enhances the luscious texture of this dessert, making each bite a true moment of bliss. Join me in exploring the secrets behind this classic recipe, as we delve into the art of creating a show-stopping Black Forest Cake that will elevate any special occasion. Let's embark on a culinary journey that celebrates the harmonious marriage of chocolate, cherries, and cream in the most delightful way possible.

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Indulge in the decadent world of Black Forest Cake

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About Cherries

Dark morello pitted sour cherries are a good option to consider. These cherries bring a unique and tangy flavor. On the other hand, if you prefer a stronger and sweeter cherry variety, then you may want to try using Amarena cherries. Avoid maraschino cherries, as they often contain artificial coloring and flavors. Instead, opt for high-quality cherries such as the Matisse Griottissimo brand, known for its delicious cherry in brandy specialties. These can typically be found online or in specialty gourmet food stores.

Chocolate Ladyfingers Biscuit

Whip egg whites with one third of the sugar on medium speed – Keep them on foamy stage. Meanwhile, sift flour with the cocoa powder; set aside. When ready to go, increase mixer speed and add sugar gradually. Continue whipping on high until firm peaks. Then lower mixer speed and add egg yolks. Mix until just combined. Stop mixer and fold in the sifted powders. Fill up prepared mold.

Baking

Preheat fan oven to 330ºF/160ºC. Bake cake for about 40 minutes. Let cool 10 minutes before un-molding. Refrigerate overnight before slicing.

Dark Chocolate Diplomate Cream

Place a baking tray in the freezer and the mixing bowl in the refrigerator. Soak gelatin in cold water to soften, drain and squeeze out excess water. In the saucepan bring to a boil the milk, and add a third of the sugar. In a separate bowl, combine remaining sugar with flour and cocoa powder. Temper the yolk-mixture with hot milk gradually – bring mixture back to the stove. Bring to a boil and cook custard for 2 minutes whisking swiftly. Remove custard from the heat, and stir in the softened gelatin. Add dark chocolate and mascarpone and mix using the immersion blender. Grab the baking tray from the freezer and line it with plastic wrap. Spread custard onto it and cover with plastic wrap in contact. Let cool and chill overnight. In the chilled mixing bowl, whip heavy cream to medium-firm stage. Transfer whipped cream in a separate container. In the same mixing bowl, whip the chilled custard. With the rubber spatula, fold whipped cream in the chilled and smooth chocolate custard.

Cherry Marmalade

Mix sugar with pectin. Check all pitted cherrie making sure no pits are left behind. In a saucepan, throw in pitted cherries along with griottes. Heat up, and add the sugar-pectin mixture. Blend with an immersion blender to break them down but not into puree. Bring to a boil and cook for 3 minutes stirring every so often. Remove from the heat, add lemon juice. Mold cherry marmalade using a pastry ring that is about an inch/2.5cm smaller than the cake diameter. Freeze cherry marmalade.

Cherry Punch

Bring to a boil water and sugar. Add remaining ingredients to taste. Use at room temperature.

Dark Chocolate Block

*Any good quality dark chocolate bar would do the trick. In a food processor, break down chocolate into small pieces. Warm up chocolate slowly over a water bath – stirring every so often. The temperature of the chocolate must not go over 92ºF/33ºC. In a small tray lined with an opened up freezer bag, mold in chocolate, and chill to set. Leave it out an hour before using for chocolate shavings and chill. Save leftover for later use.

Chantilly

In a chilled mixing bowl, whip all ingredients to medium peaks.

Montage

Trim off sponge top and slice into 5 disks. Keep slices in order. Place the first bottom sponge onto a large and flat plate. Moisturize it with the cherry punch. Place the frozen cherry marmalade disk in the center and seal the edges piping a rope of diplomate cream. Top with the second sponge, and pipe out a layer of diplomate cream. Repeat this step until done. Freeze cake for 30 minutes to set. Coat the entire cake with the remaining diplomate cream, and top with cocoa nibs if desired. Cover the cake with chilled chocolate shavings and decorate with chantilly rosettes. Garnish with pitted fresh cherries.