Black Forest recipe known in Germany as
For a 24Cm Spring-form / pan
4 large whole eggs
100 grams caster sugar
100 grams butter
150 grams Dark Chocolate
3 tablespoons Black Forest Kirsch (Liquor)
50 grams all purpose flour
50 grams potato flour
1 teaspoon baking powder
Pink of salt
150 grams ground roasted Hazelnuts
500 grams whipped double cream
1 teaspoon vanilla essence
Black Forest Kirsch (Liquor) to soak sponge
750 grams of Black cherries
(This would be equivalent to about 2 large tins of cherries
Few maraschino cherries for topping (12-14 pieces)
About 80-100 grams grated dark chocolate
eggs and sugar well until smooth.
Add the lukewarm melted butter, the melted chocolate (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch.
Mix flour, baking powder, salt and potato flour and sieve.
Dry roast the ground hazelnuts in a pan until they are light brown.
Gently mix flour and hazelnuts into the egg-sugar mix and pour all
into the pre-buttered spring-form.
at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally.
Whip cream and vanilla sugar (or vanilla essence and sugar to taste).
Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream.
Spread the drained cherries over it and press them gently into the whipped cream.
Assemble the parts to form the cake (including the top part). Cover the whole
cake generously with cream and decorate with grated chocolate.
If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.