We have to admit… “Schwarzwälder Kirschtorte”, the authentic name for the famous German dessert, is quite a tongue twister. Instead, we like to go with its popular name – “Black Forest Gâteau” or Black Forest cake. Regardless of the name you choose, this dreamy cake is made up of layers of dark chocolate sponge, sandwiched with clouds of whipped cream and juicy boozy cherries. Fresh cherries on the top, either with or without dark chocolate as decoration, make this cake a great celebration cake for any occasion.
Refusing to be derailed by its seventies’ label, Marika decided to completely upcycle the classic recipe and created a glamorous throwback version for us – a Black Forest Gateau in a glass. Using our Food Thoughts Organic Cocoa Powder to create a dark, rich chocolate base, she then infused it with the aroma of Kirsch and black Morello cherries. She then geniously assembled the cake in individual glasses and sprinkled a few crunchy, tasty Food Thoughts Roasted Cacao Nibs, making this recipe perfect for a dinner party. Or for making sure you stick to just one portion!
This recipe follows the trail of chocolate, a universal delight, and how it takes on captivating variations as it travels across cultures, leaving its mark on cuisine worldwide. In Mexico, the ancient Mayans and Aztecs revered chocolate as a sacred beverage, spiced with chili and flavored with vanilla. In Europe, it transformed into exquisite confections, like Swiss chocolates and French truffles, showcasing the artistry of chocolatiers. No surprise that in Germany, it takes center stage in rich, indulgent Black Forest cake. This recipe is 🍒 cherry-on-top material for whatever celebration you have planned. If you want to see how this recipe is made, we have also posted a step-by-step recipe reel on our Instagram account.
You will need
- Ingredients for the sponge
- 3 large eggs
- 100g of caster sugar
- 100g of plain flour
- 25g of Food Thoughts Organic Cocoa Powder
- 1tsp of baking powder
- 30g of unsalted butter
- Ingredients for the cherries:
- 300g of morello cherries in juice;
- 1tbsp of rum
- 1tbsp of caster sugar
- Ingredients for the cream:
- 300ml of heavy cream
- 200g of cream cheese
- 2 tbsp + 2 tsp of whole milk
- 3tbsp of caster sugar
- Ingredients to assemble the cake in the glasses:
- handful Food Thoughts Cacao Nibs to decorate
For the sponge: In a bowl combine the flour, cocoa powder and baking powder and set aside. Pre-heat the oven to 180C fan, line a baking tray 24x24 with baking paper or grease it with butter.
Using an electric whisk, beat the eggs and sugar for about 5 minutes or until the eggs increase in volume.
Add the flour mixture to eggs and carefully combine with a spatula. Finally add the melted butter (make sure it’s not hot) and combine.
Pour the batter into the cake form and bake for 25 minutes. Check the cake by interesting a skewer, when it come out clean the cake is done. Remove from the oven and leave to cool.
For the cherries: Strain the cherries over a bowl, to keep the cherry juice. Pour the juice into a small pan, add the sugar and rum. Bring to a gentle simmer and reduced by one third. Add the cherries into the syrup and leave to cool at room temperature.
For the cream: Whip the heavy cream together with the cream cheese, whole milk and caster sugar until stiff peaks form. Transfer the cream in a piping bag.
To assemble the cake in a glass: Cut out the cake discs with a ring cutter and brush each of them with the reduced cherry juice. The cake should soak up the liquid making it extra moist. If you don’t have enough cherry juice, you could mix 100ml of water with 25 ml of rum.
Add a generous amount of whipped cream to the bottom of the glass and add a spoon full of cherries and some juice. Sprinkle with a teaspoon of Food Thoughts Cacao Nibs and place the cake disc layer on top, pressing it gently down so the cream spreads to the sides of the glass.
Repeat again with a second layer of cream, cherries, cacao nibs and cake. Finish with a layer of cream on top, decorate with cherries, cacao nibs and few drops of the cherry juice. If possible, leave the desserts in the fridge for 2 hours to develop the flavours before serve.