Elegant Black Forest Cake

Black Forest region in southern Germany (Der Schwarzwald) is famous for its sour cherries and Kirsch or Kirschwasser, a double-distilled, clear cherry brandy made from them. It is not surprising, desserts made with both cherry and Kirsch is a part of the regional repertoire. Its German name is Schwarzwälderkirschtorte, Black Forest Cherry Torte (Torte is the German word for cake).

Black Forest Cake is a chocolate cake with added layers of whipped cream and Kirsch-soaked cherries. The cake is then decorated with more whipped cream, Morello or maraschino cherries and chocolate curls or shavings. The cake layer is also soaked with Kirsch syrup (although the brandy or rum can be used). American recipes tend to omit the spirits to make the cake more family friendly.

The earliest version of the recipe dates back to the late 16th century, when chocolate was integrated into cakes and cookies (and very expensive). The first "Black Forest Cake" was probably not a conventional cake, but a dessert consisting of cooked cherries, cream, Kirsch and a biscuit-similar to the original berry Shortcake.

The recipe that follows on the next page, by Carlyn Berghoff of Chicago's historic Berghoff restaurant, * intersects the total assets by replacing the center with yellow chocolate cake. Morton's does not add alcohol to the cake, but we've added optional measurements for those who like it. We believe, we believe it gives authenticity of this quintessential Old World dessert. It transports us to times past when they thought of chocolate cake, cherries and whipped cream was the German equivalent of dancing sugar plums.

Easy Black Forest Cake:

If the recipe on the following page looks too much work, do a "deconstructed" Black

Forest Cake:

Take a piece of chocolate pound cake, chocolate cream cake or even a brownie. 

Top with sour Red Topping from chukar cherries (or make your own *) 

Add a generous amount of whipped cream on top or side 

Served with a glass of liqueur (or snifter, or jigger) of Kirsch

* Cook 4 cups thawed frozen pitted cherries and 2 / 3 cup sugar in a large saucepan over medium heat for 2 minutes. Add 2 / 3 cup red wine, simmer until slightly reduced, about 4 minutes. Drain and reserve cherries; return liquid to saucepan and cook for about 8 minutes, until liquid is reduced by half. Add to cherries, cool and use to top chocolate cake.

Traditional Cake do:

To make cake: Preheat oven to 350 degrees F (180 C). Butter three 7-inch cake pans, line them with wax paper and butter and flour paper. On top of a double boiler set over simmering water Melt chocolate with butter, vanilla and water, stirring until smooth. Remove saucepan from heat. In a bowl sift together flour and salt. In a bowl with an electric mixer whip eggs with sugar for 5 to 10 minutes or until dough ribbon when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.

Pour batter into pans, smoothing the tops, and bake for 10 to 15 minutes or until cake tester inserted in center comes clean. Let cool in pans 5 minutes. Run knife around edges of pans and invert on racks to cool completely.

To make Filling:

In a saucepan with the reserved cherry juice, sugar and cornstarch. Bring the mixture to a boil over low heat while stirring, and simmer while stirring for 1 to 2 minutes or until thickened. Stir in cherries and kirsch, transfer to a bowl and let cool. Refueling can be done 1 day in advance and kept covered and chilled.

To make syrup:

In a saucepan with sugar and water, bring a simmer while stirring, and simmer until sugar is dissolved. Remove saucepan from heat and stir in Kirsch. Let cool.

Making whipped cream Topping:

In small saucepan combine gelatin and Kirsch and let soften 5 minutes. Heat the mixture gently over low heat while stirring until the liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar, cocoa and vanilla and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.

Installation of Cake:

Invert one cake layer on a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1 / 2 cups whipped cream over cherries, sprinkle with 1 / 4 cup chocolate shavings and invert the second layer of genoise cake. Brush with syrup, spread with remaining cherry filling and top with 1 1 / 2 cups whipped cream, spreading it in an even layer. Sprinkle with 1 / 4 cup chocolate chips and turn the third genoise layer cake. Brush top with syrup and spread remaining whipped cream on top and sides of cake reserving about 2 / 3 cup for garnish. Transfer remaining whipped cream to a pastry bag fitted with large star tip, pipe rosettes decoratively around top and bottom edges of cake and top the rosettes (on top edges of cake) with glaceed cherries. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours. Keep cake in refrigerator.