Looking for a delightful treat that's divine? Check out this Black Forest Cake recipe, it's truly sublime.
Course Dessert
Cuisine Sugar free recipe
Prep Time 50 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour30 minutesminutes
Equipment
ؽ" / Ø21cm Baking tray
Ingredients
Base
⅞cupButterunsalted
3tablespoonsHoney or sweetener of choice
1teaspoonVanilla extract
1 ⅔cupFlour
5ozChocolatemelted
8mediumEggs Separated
Filling
2cupsBlack cherries jamSour cherries if available
Kirsch liquerif available, can be substituted with rum
3cupsHeavy whipping cream
Topping
Sour cherries or cherries to decorate with
Chocolate flakes
Instructions
Base
Melt chocolate.
Separate eggs.
First beat egg whites until stiff peaks form.
Next beat butter until soft and fluffy. Put honey and vanilla extract into it as well.
Beat yolks until fluffy and light yellow so it's ready to add to the butter.
Alternate flour, melted chocolate, yolks whilst mixing them with the butter. Incorporate them well then as a final step, fold egg whites to the mixture.
Pour batter into the spring baking form then place it onto the middle rack of a 350°F / 180°C preheated oven until internal temperature reaches 190°F - 210°F / 88°F - 99°C which should happen in about 30 - 40 minutes. When it's out of the oven, place it on a cooling rack until it completely cools down. Don't try to work with it even if it's only slightly warm as it would ruin the whipped cream's texture thus the whole cake.
Cut the cake into 3 equal pieces horizontally.
Filling
In a bowl mix jam and the liquor.
In a different bowl beat the whipped cream until hard peaks form. Divide the jam into 3 equal parts then divide the whipped cream into 4 equal parts.
Assembly
Spread ⅓ of the jam on the bottom part of the cake.
Spread ¼ of the whipped cream on the bottom of the cake on top of the jam.
Place the second layer of the cake on top of the 1st layer of whipped cream. Repeat spreading the jam and the whipped cream on the second layer.
Put the third cake layer on top of the second whipped cream layer. Spread the remaining ⅓ jam on top of the last cake layer and ¼ of whipped cream on top.
Divide the rest of the whipped cream into two parts and spread one part on the side of the cake.
Sprinkle chocolate flakes on the side and the top.
Fill a pastry bag with the remaining whipped cream and decorate the top of the cake by squeezing the cream out gently.
Place the cherries on top of each whipped cream decoration. Optimally, the cake should rest in the fridge until the whipped cream locks the layers together for about 6 hours.