Black Forest Torte

This is a modernized, simplified version of the German classic Schwarzwälder Kirschtorte. While AP Flour may be substituted, using a good Pastry Flour is the best way to get a fluffy, light cake.

Black Forest Torte

Equipment

Pre-heat Oven to 350°F

Ingredients

Egg Yolk Batter

  • 6 Egg Yolks
  • ⅔ cup White Sugar
  • ¼ tsp Vanilla Extract
  • 2 tbsp Hot Water
  • ¼ tsp Rum Extract

Egg White Mixture

  • 6 Egg Whites
  • ⅓ cup White Sugar

Cake Batter

  • ½ cup Pastry Flour
  • ¼ cup Cocoa Powder
  • 3 tbsp Corn Starch
  • 1 tsp Baking Powder

Filling & Icing

  • 2 cups Heavy Whipping Cream
  • ¼ tsp Vanilla Extract
  • 3 tbsp Confectioner's Sugar
  • ⅓ cup Cocoa Powder (Optional)
  • 1 can Cherry Pie Filling
  • ¼ cup Baking Chocolate Shavings
  • 12 Maraschino Cherries
  • 2 tsp Kirsch

Procedure

Cake Batter

  1. Prepare the Egg Yolk Batter in a mixing bowl by combining Egg Yolks, Hot Water, ⅔ cup White Sugar, Vanilla Extract and Rum Extract. Beat at high speed until thick and creamy
  2. In a separate bowl using clean whisks, beat the Egg Whites and ⅓ cup White Sugar to very stiff peaks
  3. In another mixing bowl, Sift Flour, Cocoa Powder, Corn Starch and Baking Powder until thoroughly combined
  4. Gently and thoroughly fold the flour mixture into the Egg Yolk Batter
  5. Once combined, gently fold the Egg Yolk Batter into the Egg White mixture using a spatula. You do not need to thoroughly mix at this step – a marble appearance is ok. Use the least amount of folding needed to combine for the fluffiest texture.
  6. Carefully turn the batter into a 9½" spring form pan lined with a parchment paper round
  7. Bake at 350°F for about 20-30 minutes. Check doneness using a toothpick in the center of the batter; if it comes out clean, the cake is done.
  8. Once cool, run a sharp knife around the edge of the spring form pan and open the pan to release
  9. Carefully slice the cake base into 2 or 3 layers, as desired
  10. Sprinkle the Kirsch evenly over the cake layers and set aside

Filling & Icing

  1. Place Maraschino Cherries in a strainer to drain
  2. Place the Whipping Cream, Confectioners Sugar and Vanilla Extract in a large mixing bowl. Optionally, add the ⅓ cup of dark-style Cocoa Powder for a chocolate icing
  3. Whip the whipping cream mixture until firm and place into a piping/decoration bag
  4. Place the bottom layer of cake onto a cake platter and, using the piping bag, place a ring of whipping cream around the edge
  5. Spread the Cherry Pie Filling on this bottom layer, within the circle of whipping cream
  6. Place the next layer of cake on top, centered on the bottom layer
  7. Cover the top and sides with whipping cream. If making a three-layer cake, place the final layer on top and cover it as well
  8. Smooth the icing on the cake, on all sides and decorate with the piping bag, if desired
  9. Sprinkle the baking chocolate shavings over the top of the cake and place a ring of Maraschino Cherries around the edge
  10. Allow the cake to rest overnight and serve chilled