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Black forest cake
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Prep Time:
500 minutes
Cook Time:
63 minutes
Total Time:
563 minutes
Indulge in a decadent gluten-free Black Forest cake filled with cherries, cream, and kirsch for a modern twist on a classic favorite.
Ingredients:
  • 100g good-quality dark chocolate
  • 125g Nuttelex spread
  • 250ml water
  • 250g brown sugar
  • 120g self-raising flour
  • 35g rice flour
  • 25g cocoa powder
  • 60g almond meal
  • 16g baby rice cereal
  • 680g jar pitted morello cherries
  • 60ml kirsch
  • 600ml thickened cream, whipped
  • 40g dark chocolate, extra, grated
Instructions:
  • Preheat your oven to 180C. Grease and line the base of a 22cm round springform pan for easy release.
  • In a medium saucepan over low heat, melt the chocolate and Nuttelex spread with hot water, stirring constantly for 2-3 minutes. Remove from heat and stir in sugar. Transfer to a large bowl and mix in self-raising flour, rice flour, cocoa powder, almond meal, and rice cereal. Allow the mixture to cool before using.
  • Beat eggs in a large bowl using an electric mixer for 5 minutes or until thick and pale. Gently fold eggs into chocolate mixture and pour into prepared pan. Bake in a preheated oven for 1 hour or until cake is done when tested with a skewer. Let the cake cool in the pan.
  • Separate cherries from their juices, saving 2/3 cup (160ml) of syrup. Mix in kirsch and let it sit for later use.
  • Split the cake into 3 layers using a large, serrated knife. Place one layer on a serving plate and brush with a little liqueur mixture. Spread one-third of the cream and top with one-third of the cherries. Repeat layering with the remaining cake, liqueur mixture, cream, and cherries. Sprinkle with grated chocolate and refrigerate for at least 3 hours before serving.

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