Called Schwarzwderkirschtorte in German, which means Black Forest Cherry Torte or Gateau, it is popularly believed that the cake got its name from the traditional costume worn by women in the Black Forest. The dress was black (just like the chocolate flakes), the blouse is white (like the cream), and the hat has red pom-poms that look just like cherries. Either way, this cake is the most popular by far at the Cuckoo Restaurant.
For special occasions you can’t go past the all-time favourite Black Forest Cake.
Schwarzwderkirschtorte (Black Forest Cake)
125g unsalted butter, chopped
1 1/2 cups (330g) caster sugar
1/4 cup (25g) cocoa powder
1/2 teaspoon bicarbonate of soda
400g dark chocolate, chopped
1 1/2 cups (225g) self-raising flour
2 tablespoons arrowroot
300ml thickened cream
2 tablespoons kirsch (see notes)
Maraschino cherries, to decorate (optional)
400g can pitted sour cherries, drained, juice reserved
3 teaspoons arrowroot
300ml thickened cream
2 teaspoons icing sugar
- Preheat the oven to 180C. Grease and line a deep 20cm spring form cake pan.
- Place butter, sugar, cocoa, bicarbonate of soda, 60g chocolate and 1 cup (250ml) water in a large saucepan over medium heat.
- Bring to the boil, stirring until melted and combined, then reduce heat to medium-low and cook for 3 minutes or until smooth and slightly thickened.
- Set aside to cool for 10 minutes.
- Stir the eggs, flour and arrowroot into the chocolate mixture, then pour into the pan and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Cool slightly, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point.
- Place the remaining 340g chocolate in a bowl and pour over the hot cream, then stir until melted and smooth.
- Allow to cool slightly.
- For the filling, place cherry juice in a small saucepan over medium heat.
- Dissolve the arrowroot in a little cold water, then stir into the juice and cook, stirring, for 2-3 minutes until thickened.
- Set aside to cool.
- Whisk the cream and icing sugar with electric beaters to stiff peaks.
- Cut the cake horizontally into 4 layers.
- Place one layer on a serving plate, drizzle with one-third of the kirsch and a little cherry syrup, then spread with one-third of the whipped cream.
- Dot with the sour cherries.
- Repeat layering, finishing with a cake layer.
- Spread the ganache over the cake and garnish with maraschino cherries.
Recipe from Cuckoo Restaurant, Olinda