Schwarzwaelder Kirschtorte

Overview

This is a famous German dessert (Schwarzwaelder Kirschtorte) black forest cake. It combines the sourness of cherries, the sweetness of cream, and the mellow aroma of kirsch. The perfect Black Forest cake can withstand every taste. This recipe is for an 8-inch size piece

Tags

• baking
• chocolate chips
• cocoa powder
• corn oil
• egg
• golden rum
• low gluten flour
• pure cocoa butter dark chocolate
• purified water
• whipping cream
• black cherry
• fine sugar
• lemon juice
• powdered sugar

Ingredients

Steps

1. 1 Cherry wine: Prepare 5 black cherries, 50ml golden rum, and 20g powdered sugar.

   

2. 2 Wash the cherries, dry the water stains, cut into cubes and put them into sterilized glass containers

   

3. 3 Spread 20g of powdered sugar on the surface of the diced cherries and add 50ml of golden rum.

   

4. 4 Shake evenly and seal overnight before use

   

5. 5 Chocolate cake body: 4 eggs, 90g of caster sugar, 100g of low-gluten flour, 20g of cocoa powder, 78g of corn oil, 78g of purified water, and two drops of lemon juice. Add 20g of cocoa powder to 78g of purified water and stir evenly until the cocoa powder is completely dissolved.

   

6. 6 Add 78g of corn oil to the stirred cocoa paste and stir evenly until emulsified.

   

7. 7 Sift in the low-gluten flour and mix in the "Z, N" pattern to form a cocoa batter. Be careful not to draw circles to prevent the flour from stirring.

   

8. 8 Add 4 egg yolks into the cocoa batter and mix with "Z, N, J" characters to form cocoa batter and set aside. At this time, preheat the oven to 170 degrees.

   

9. 9 egg whites, add two drops of lemon juice and beat until the fish eyes are puffy, add 30g of fine sugar

   

10. 10 Beat until thick and add 30g of fine sugar.

    

11. 11 Beat until slightly textured and add 30g of fine sugar.

    

12. 12 Beat it until it becomes wet foam, and lift the eggbeater container to leave a curved corner.

    

13. 13 Scoop 1/3 of the meringue into the cocoa batter, and use the "Z, N, G, J" method to fold and mix evenly.

    

14. 14 Pour the mixed cocoa paste into the meringue, and use the "Z, N, G, J" method to fold and mix evenly to form a cake batter. There should be no egg white left, cut and mix evenly.

    

15. 15 Pour the cake batter into an 8-inch chiffon mold, shake the mold off and place it into the preheated oven for baking.

    

16. 16 Bake at 160 degrees for 50 minutes. After taking it out of the oven, shake the mold and place it upside down on the baking grid. After cooling, unmold and slice for later use.

    

17. 17 Chocolate cream: 500g light cream, 120g pure cocoa butter dark chocolate, 30g cocoa powder, and 30g caster sugar. Mix in a milk pot and bring to a boil over low heat. Stir constantly while cooking until all the ingredients are dissolved. Remove from the heat. Stir until the chocolate cream cools down. Refrigerate overnight!

    

18. 18 To make the Black Forest Cake, prepare 3 slices of chocolate cake embryo, 6 large black cherries, chocolate cream, 20ml of cherry wine, 30g of wine-infested cherries, and 150g of chocolate chips.

    

19. 19 Beat the chocolate cream with an electric egg beater, and portion out 50g of chocolate cream for later use

    

20. 20 Brush a layer of cherry wine on the surface of the cake

    

21. 21 Spread a layer of chocolate cream and sprinkle with chopped wine cherries

    

22. 22 Spread a thin layer of chocolate buttercream, spread the second layer of cake embryo, brush a layer of cherry wine, spread a layer of chocolate buttercream, sprinkle a layer of wine soaked cherry chopped, spread the third layer of cake embryo.

    

23. 23 Spread chocolate cream evenly on the surface

    

24. 24 Chocolate chips stick to the surface of the cake.

    

25. 25 Decorate the surface with chocolate cream and garnish with maraschino cherries.

    

26. 26 A super delicious "Black Forest Cake" is finished~