Serves 6 - 8 people
Germany
The Black Forest’s most famous dessert, Schwarzwälder Kirschtorte, should traditionally contain kirsch, a clear spirit made from cherries. This recipe uses jars of cherries in kirsch, but if you can’t find them, soak canned or fresh cherries in kirsch or brandy overnight before using.
INGREDIENTS:
6 oz (170g) butter, at room temperature
6 oz (170g) superfine (caster) sugar
6 large eggs, whisked
5 oz (140g) all-purpose (plain) flour
2 tsp baking powder
2 tbsp cocoa powder
1 ½ lb (680g) black cherries in kirsch syrup
1.6 pints (750ml) heavy (double) cream
7 oz (200g) bar of dark chocolate
To make the cakes, preheat the oven to 350°F (180°C) and grease and line two large (9 inch/23cm) springform cake tins.
Beat the butter and sugar together until pale and creamy, and then slowly add about half the eggs.
Sift together the flour, baking powder and cocoa and add about half to the butter and sugar mixture, then add the remaining eggs and finally the remaining flour mixture.
Split the mixture evenly between the two cake tins and level the tops. Bake for about 30 minutes or until the cakes are springy to the touch. Set aside to cool.
Drain the cherries, reserving the liquid, and chop into small pieces, reserving 12 for decoration.
Cut each of the cooled cakes in half horizontally. Whip the cream until stiff peaks start to form.
To assemble, start with one of the cake halves. Drizzle generously with kirsch syrup, then spread over a thick layer of whipped cream. Scatter over a third of the chopped cherries. Repeat again with the next two layers. For the final layer, drizzle with kirsch syrup, then cover the cake with the remaining cream.
For the chocolate shards, brace the chocolate against you, flat side up, and carefully bring the blade of a sharp knife towards you, shaving the chocolate into curls and shards. Shower the top and sides of the cake with the chocolate shards. Finally, decorate with the remaining whole cherries.