Black Forest Cherry Torte
Ingredients
- Ingredients for 1 Torte 10in (26 cm diameter)
- Basic chocolate sponge cake batter OF Basic Sachertorte batter
- 1 lb 450 g Sour cherries from a jar, with juice
- 7 tbsp 100 ml Sour cherry juice
- ¼ cup 50 g Granulated sugar
- Dash of cinnamon powder
- 2 tbsp plus 2 tsp 25 g Cornstarch
- 3 tbsp 4 cl Kirsch (cherry liqueur)
- 3 tbsp Simple syrup
- 1⅔ cups 400 ml Whipped cream to garnish
- Chocolate shavings to garnish
For the Parisian Cream
- 1 cup 250 ml Heavy cream
- 9 oz 250 g Cooking chocolate
- For the Cherry Whipped Cream
- 2 cups 500 ml Whipped cream
- 4 Sheets gelatin
- ¼ cup 6 cl Kirsch (cherry liqueur)
- 4 tsp 2 cl Water
- ⅓ cup 40 g Confectioner’s sugar
Instructions
- Prepare the chocolate sponge cake or Sachertorte batter and bake a torte.
- Let cool and slice twice horizontally.
- Boil the sour cherry juice with cinnamon and sugar.
- Mix the cornstarch with some water and pour into the juice to thicken it.
- Set aside 14 cherries to garnish.
- Bring the rest of the cherries to a boil once in the juice, then remove from heat and let cool.
- For the Parisian cream, boil the heavy cream, melt the chopped chocolate in it, and let cool for about 2 hours.
- Before the cream begins to harden, stir it with a mixer.
- For the cherry whipped cream, add cold water to the gelatin, remove excess water, and dissolve the gelatin in warmed kirsch.
- Mix in the water and confectioner’s sugar and carefully fold it all into the whipped cream.
- Place one torte base in a torte ring, mix the kirsch and simple syrup together, and saturate the torte base with half of the mixture.
- Using a piping bag fitted with a large round nozzle, pipe the Parisian cream onto the torte in 4 rings.
- Fill the space in between with the cherries.
- Set the second torte layer on top and saturate with the rest of the kirsch mixture.
- Spread cherry whipped cream on the second layer and cover with the last torte layer.
- Chill for about 6 hours.
- Remove from the torte ring, spread whipped cream on the torte, and garnish with chocolate shavings, whipped cream rosettes, and cherries.
Notes / Tips / Wine Advice:
Kefier’s Cherries
It is celebrated as a traditional jewel of Baden housewifery. But there’s one thing: the Black Forest cherry torte has a birthday and an inventor. They say that in 1915 Josef Keller, a confectioner from Radolfzell on Lake Constance, presented a successful new torte creation for his master baker’s test in Bad Godesberg by Bonn. On a visit to a student bar in Godesberg called Café Anger, he ate cherries with cream and had the idea to layer chocolate cake saturated with Black Forest kirsch and cherries in whipped cream and garnish the whole thing with chocolate. The only problem with it is the housewives: They still don’t believe the story.
It is celebrated as a traditional jewel of Baden housewifery. But there’s one thing: the Black Forest cherry torte has a birthday and an inventor. They say that in 1915 Josef Keller, a confectioner from Radolfzell on Lake Constance, presented a successful new torte creation for his master baker’s test in Bad Godesberg by Bonn. On a visit to a student bar in Godesberg called Café Anger, he ate cherries with cream and had the idea to layer chocolate cake saturated with Black Forest kirsch and cherries in whipped cream and garnish the whole thing with chocolate. The only problem with it is the housewives: They still don’t believe the story.