Black Forest Cherry Cake Schwartzwaelderkirschtorte
From pieplate 15 years ago
- 45 minutes to make
- Serves 10
I got this recipe during my year as an exchange student in Munich. My daughter wanted to make her fella the birthday cake of his choice, and this is what he wanted, so I worked it up for her. She lives up a mountain, so I included also the high-altitude adaptation, at least according to *Joy of Cooking*. Read more I should warn you that I have translated this recipe and recalculated the weight measurements into volume measurements--but it is the recipe that I have made many times. It is much much easier than it sounds. See less
Ingredients
- 7 oz butter/ 1 ¾ sticks shopping list
- 7 oz granulated sugar/ 7/8 c (over 5000’: minus 1 T) shopping list
- 1 t vanilla shopping list
- 7 oz bittersweet chocolate (at least 50% cocoa solids) shopping list
- 5 eggs (over 5000’: keep chilled until just before using) shopping list
- 1 T strong coffee *or* rum *or* even ½ t almond extract (over 5000’: shopping list
- ¾ t) shopping list
- pinch of salt shopping list
- 4 oz flour/1 c minus 2 T (over 5000’: 1 c minus 1 T) shopping list
- 2 oz cornstarch/ ¼ c shopping list
- 1 t baking powder (over 5000’: ¾ t) shopping list
- 3 oz ground blanched almonds/ at least ¾ c ( I always used much more than this, and it was fine) shopping list
- For the filling: shopping list
- 1 pint whipping cream shopping list
- 2 oz powdered sugar/ ½ c or less shopping list
- ½ t vanilla extract shopping list
- 1 c well-drained canned or defrosted frozen cherries, NOT prepared for pie filling, sprinkled with 2 T granulated sugar just before using shopping list
How to make it
- Method:
- Cream the butter and gradually add the sugar, then vanilla, then melted chocolate, then eggs (one at a time), then salt and then whatever other flavoring.
- Sift the flour and measure; sift again with the cornstarch and baking powder. Fold into the batter a heaping spoonful at a time.
- Bake 40-45 min, or until a toothpick inserted near the center comes out oily and with some crumbs rather than with batter.
- Assembly:
- Let the cake sit in the pan 10 min, then remove and set on a rack. Cool it completely.
- Slice through twice, into three layers. Use a serrated knife, or even dental floss (encircle the cake at the desired spot, pull tighter; when the floss has bitten through an inch or so, saw the floss back and forth across the cake.) Uneven layers are not the end of the world.
- Set the bottom layer on the cake plate you will be using, crumb-side down.
- Spread the layer with less than a quarter of the whipped cream.
- Then, distribute half the cherries over the whipped cream.
- Repeat for the next layer.
- Place the top layer on top.
- Decorate with a modest layer of whipped cream and a *very* light dusting of cocoa.
- Let it rest in the refrigerator perhaps an hour before serving.
- I’ve seen it decorated with maraschino cherries, but not in Germany. I wouldn’t do it.
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