Schwarzwälder Kirschtorte

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 180°C conventional. Line the base of a 15 cm round cake tin with baking paper; leave the sides ungreased so the sponge can climb evenly. Melt the butter and let it cool slightly. Sift together the flour, cornstarch, cocoa powder, and salt.

   10 g unsalted butter, melted and cooled35 g plain flour10 g cornstarch12 g unsweetened cocoa powder1 pinch fine salt
2. 2

   For the sponge, whisk the egg and caster sugar over a bowl of barely simmering water for 2-3 minutes until lukewarm, then beat with an electric mixer until very thick, pale, and tripled in volume, 4-5 minutes more. The mixture should fall in a ribbon that briefly sits on the surface.

   2 large egg60 g caster sugar
3. 3

   Fold the sifted dry ingredients into the egg foam in 2 additions using a spatula, turning the bowl as you fold to keep as much air as possible. Stir a spoonful of batter into the melted butter, then fold that mixture back into the batter so the butter incorporates without deflating it.

   35 g plain flour10 g cornstarch12 g unsweetened cocoa powder1 pinch fine salt10 g unsalted butter, melted and cooled
4. 4

   Scrape the batter into the tin and bake for 16-18 minutes, until the top springs back lightly and a skewer comes out clean. Cool in the tin for 5 minutes, then unmould onto a rack and let it cool completely before slicing; a warm sponge will tear.

5. 5

   Meanwhile, make the cherry filling. In a small saucepan, combine 100 ml of the reserved cherry juice with the caster sugar and bring just to a simmer. Stir the cornstarch with the remaining 20 ml juice until smooth, whisk it into the pan, and cook for 30-60 seconds until glossy and thick. Fold in the drained sour cherries and kirsch, then spread on a plate to cool quickly.

   120 ml reserved cherry juice25 g caster sugar8 g cornstarch180 g pitted sour cherries, drained15 ml kirsch
6. 6

   Make the kirsch syrup by stirring together the reserved cherry juice, kirsch, and caster sugar until the sugar dissolves.

   40 ml reserved cherry juice15 ml kirsch8 g caster sugar
7. 7

   For the decoration, finely shave or grate the dark chocolate. Keep it cool so it stays crisp.

   25 g dark chocolate
8. 8

   Whip the cold double cream with the icing sugar, vanilla extract, and kirsch to medium peaks. It should hold its shape but still look smooth; overwhipped cream will look grainy and be harder to spread cleanly.

   300 ml double cream, very cold22 g icing sugar1/2 tsp vanilla extract10 ml kirsch
9. 9

   Slice the cooled sponge horizontally into 2 even layers. Place the first layer on a serving plate and brush with about half of the kirsch syrup. Spread a thin layer of whipped cream over it, pipe or spoon a cream border around the edge, then fill the center with all of the cooled cherry filling; the border helps keep the filling from leaking.

   40 ml reserved cherry juice15 ml kirsch8 g caster sugar300 ml double cream, very cold22 g icing sugar1/2 tsp vanilla extract10 ml kirsch180 g pitted sour cherries, drained
10. 10

    Top with the second sponge layer and brush with the remaining syrup. Cover the top and sides with whipped cream, smoothing with a palette knife. Reserve enough cream to pipe 4 rosettes on top.

    40 ml reserved cherry juice15 ml kirsch8 g caster sugar300 ml double cream, very cold22 g icing sugar1/2 tsp vanilla extract10 ml kirsch
11. 11

    Press the chocolate shavings onto the sides and scatter some over the top. Pipe 4 cream rosettes, place a whole cherry on each, and chill the cake for 10 minutes to set the cream slightly before serving. Slice with a hot, dry knife for neat portions.

    25 g dark chocolate4 whole cherries300 ml double cream, very cold22 g icing sugar1/2 tsp vanilla extract10 ml kirsch

Origin & History

Schwarzwälder Kirschtorte comes from Germany's Black Forest region, where kirsch made from sour cherries is a defining local spirit. The classic combination of chocolate sponge, cherries, kirsch, and whipped cream became one of Germany's most famous celebration cakes during the 20th century.