Some historians find mention of this famous chocolate-cherry cake (in Germany it is called the Black Forest) back in the 16th century. But most likely, the cake got its name and popularity thanks to German confectioner Joseph Keller in the 1910s years Germans take their world famous seriously dessert: in 2013, the European Commission assigned this cake special status. In order for the sold dessert to be called Black Forest cake, it should contain the same name kirsch – local cherry brandy. Share with friends: 
Time: 3 hour. 10 min. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. cocoa powder, plus for sprinkling
- 8 large eggs, room temperature
- 3/4 Art. confectionery flour
- 1/4 tsp salt
- 1/2 tbsp. almond flour
- 1.3 tbsp. granulated sugar
- 2 tsp vanilla extract
- 1/2 tbsp. powdered sugar
- 1 tbsp. l corn starch
- 3 tbsp. cold cream fat 33%
- 1 tsp vanilla extract
- 2 tbsp. canned cherries in syrup (can 680 ml.), drain liquid and cut, plus 2 tbsp. l can syrup
- 1-2 tbsp. l kirsha (cherry brandy)
- 2 tbsp. l granulated sugar
- 1/2 tsp almond extract
- Chocolate chips for decoration
Recipes with similar ingredients: confectionery flour, flour almond, cherry brandy, vanilla extract, almond extract, eggs, icing sugar, cream, cocoa, cherry
Recipe preparation:
- Preheat the oven to 180 ° C. Oil the bottom and sides of two 23 cm round molds for cake; lay the bottom parchment paper. Oil the parchment, sprinkle the bottom and bead forms with cocoa powder, removing excess.
- Cook the cake. Place unpeeled eggs in the middle bowl and fill with hot water; leave for 5 minutes (heated eggs it will be easier to whip). Sift cocoa powder into a medium bowl, confectionery flour and salt, then stir in almond flour.
- Remove the eggs from the water and break into a large container. Add granulated sugar and beat with a mixer at low speed to to mix. Increase speed to moderately high and beat about 10 min to pale, airy and dense mass. She must drain tape from the beaters of the mixer when you pick them up. Pour into the egg mass 1/3 of the mixture of flour and gently mix with a whisk. Repeat with the remaining flour in two sets, add with the last portion vanilla. Divide the dough evenly between the prepared forms.
- Bake for about 25 minutes, until the cakes are on the side forms, and the toothpick will remain dry after piercing through to the center. Walk a little pastry trowel right across edge, separating the cakes from the sides. Cool in shape for 5 minutes, then put parchment down on a wire rack and give it completely cool off.
- In the meantime, prepare the cream. Mix with a whisk powdered sugar and corn starch in a small stewpan (starch give whipping cream stability). Slowly add while mixing. 3/4 Art. cream until a paste is obtained. On high fire bring to a boil, stirring, for 1 min., until bubbles and the mass will thicken. Pour into a bowl; straight to the surface masses put a flap of cling film and refrigerate for about 30 minutes until completely cooled. Whip the cream. AT high capacity beat with a mixer at a moderately high speed the remaining 2.25 tbsp. cold cream with vanilla, about 1 min. Not turn off the mixer, add the cooked cream with starch and beat 1-2 minutes. to steady peaks.
- Prepare the filling. In a small stewpan, stirring, heat the cherries, cherry syrup, kirsch and granulated sugar – 1-2 minutes Stir in the almond extract and transfer to a bowl. Refrigerate for 30 minutes. Drain the cherries syrup and save it.
- Remove parchment paper from cakes. Long serrated knife cut a thin layer from the top of each cake. One cake place on a cake stand or serving plate with cut side up and coat with half the stored syrup. Thin layer on top spread about 1 tbsp. whipped cream, then put the cherry (1/4 tbsp. leave it). Top with a thin layer of 1 tbsp again. whipped cream. Cover with a second crust and coat with the remaining syrup.
- Apply 1.5 tbsp. cream to the top and sides of the cake with a thin layer (crumbs may remain). Place in the refrigerator for 30 minutes.
- Spread the remaining whipped cream on the top and sides of the cake. Place in the refrigerator for 30 minutes. Sprinkle the cake on top in a circle chocolate chips and push it to the sides. Add on top the remaining cherry. Put in the refrigerator overnight: the cake will be soak in syrup.
