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Black forest torte
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Incredible and delicious dessert that looks as good as it tastes.
Ingredients:
  • 670g jar Morello cherries
  • 60ml (1/4 cup) kirsch (cherry brandy - see note)
  • 200g dark chocolate, finely chopped
  • 150g milk chocolate, finely chopped
  • 350ml thickened cream
  • 150g (1 cup) plain flour, sifted
  • 35g (1/3 cup) cocoa powder, sifted
  • 6 eggs
  • 215g (1 cup) caster sugar
  • 60g butter, melted
  • 120g dark chocolate, extra, finely chopped
  • Pinch of table salt
  • 125ml (1/2 cup) pouring cream
  • Chocolate curls, to decorate
Instructions:
  • 1. Drain cherries and set aside 80ml (1/3 cup) syrup. Mix the syrup with kirsch in a bowl. 2. Put together chocolate and thickened cream in a microwave-safe bowl. Microwave on medium for 2-3 minutes, pausing to stir halfway, until smooth. 3. Chill in the fridge for about an hour until thickened, stirring halfway through. 4. Use an electric beater to whip the mixture until thick and spreadable.
  • Preheat your oven to 180°C. Line a 26cm (base measurement) non-stick springform cake pan. Combine flour and cocoa powder in a bowl. In a separate bowl placed over a saucepan with simmering water, whisk eggs and caster sugar for 4 minutes until warm. Remove from heat. Use an electric beater to beat for 5 minutes until a ribbon trail forms. Gently fold in the flour mixture until just combined, then fold in the butter. Pour the batter into the lined pan and bake for 35-40 minutes until the sponge springs back when touched. Allow the cake to cool completely.
  • Combine dark chocolate and salt in a bowl. Heat pouring cream until just boiling in a saucepan over medium heat. Pour hot cream over the chocolate mixture. Whisk ganache until silky smooth.
  • Slice the cake into 3 layers horizontally. Place the bottom layer on a plate. Drizzle with one-third of the syrup mixture. Spread half of the cream mixture over it. Add one-third of the cherries. Repeat layering with the rest of the cake, syrup mixture, cream mixture, and half of the remaining cherries, ending with a cake layer. Pour the ganache over the top and let it set. Garnish with the remaining cherries and chocolate curls.

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