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Schwarzwälder Kirschtorte

Serves 4 to 6 Dessert vegetarian, Desserts

Schwarzwälder Kirschtorte

Schwarzwälder Kirschtorte hails from the Black Forest region of Germany, where it's lovingly crafted in home kitchens with a generous hand. This cake is a staple at celebrations, from birthdays to anniversaries, and is often the centerpiece at Sunday family gatherings. The recipe reflects a tradition of using butter or clarified butter with ease, and salt measured instinctively, embodying the straightforward, yet indulgent, nature of German home baking.

With its layers of chocolate sponge, whipped cream, and boozy cherries, this cake offers a harmonious balance of sweetness and slight tartness. The Kirsch-soaked layers provide a subtle warmth, while the dark chocolate shavings add a touch of bitterness, making each bite a rich, creamy delight. Serve it with pride, and never hesitate to indulge in a second helping.

Ingredients

  • 6eggs
  • 150 gsugar
  • 100 gflour
  • 50 gcocoa powder
  • 600 mlheavy cream
  • 400 gsour cherries — drained
  • 80 mlKirsch
  • to finishdark chocolate shavings
  • 1 tspbaking powder

Method

  1. Preheat your oven to 180°C (356°F). Separate the 6 eggs, placing the yolks in one bowl and the whites in another. Beat the egg whites until stiff peaks form, indicating that the mixture holds its shape when you lift the beaters. Gradually add 150 g sugar to the yolks and beat until the mixture becomes pale and creamy.
  2. Sift together 100 g flour, 50 g cocoa powder, and 1 tsp baking powder. Gently fold the dry ingredients into the egg yolk mixture, taking care not to deflate the volume. Carefully fold in the beaten egg whites until just combined, ensuring the batter remains airy. Pour the batter into a greased and lined 23 cm (9-inch) springform pan and smooth the top.
  3. Bake the sponge in the preheated oven for about 25-30 minutes, or until a skewer inserted into the center comes out clean. The top should feel springy to the touch. Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cooled, carefully slice the sponge horizontally into three even layers using a serrated knife.
  4. In a large mixing bowl, whip 600 ml heavy cream until it forms soft peaks. Set aside. Drain 400 g sour cherries, reserving the juice, and mix the cherries with 80 ml Kirsch. Place the bottom layer of the sponge on a serving plate and brush generously with the Kirsch-cherry mixture to soak the cake.
  5. Spread a layer of whipped cream over the soaked sponge, then evenly distribute half of the cherries on top. Place the second sponge layer over the cherries, repeat the soaking and layering process with cream and the remaining cherries. Top with the final sponge layer and soak it with the remaining Kirsch-cherry mixture.
  6. Coat the entire cake with the remaining whipped cream, using a spatula to achieve a smooth finish. Press dark chocolate shavings onto the sides and top of the cake, ensuring they adhere well to the cream. The chocolate should cover the cake generously, providing a rich, decorative finish.
  7. Transfer the cake to the refrigerator and chill for at least 2 hours, allowing the flavors to meld and the cream to set firmly. When ready to serve, slice the cake into tall wedges, revealing the distinctive cherry and cream layers that characterize a classic Schwarzwälder Kirschtorte.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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