Delicious German pastry made from cocoa sponge cake soaked in kirsch and filled with whipped cream and black forest cherries, called "Schwarzwälder Kirschtorte" in German which literally means "Black Forest cherry cake". It is covered with whipped cream and decorated with chocolate shavings.
To feast on a chef's recipe, Cyril Lignac teaches us how to make a black forest at home, in his own way! On your aprons!
The ingredients to make Cyril Lignac's black forest recipe
For the sponge cake:
- 6 eggs
- 170 g sugar
- 1 pinch of salt
- 130 g flour
- 40g cocoa powder
- 30 g melted butter
For garnish :
- 100 g sugar
- 20 cl very cold liquid cream
- 2 tablespoon of icing sugar
- 2 cl of Kirsh
- 1 vanilla pod
- 80 g of pitted (or fresh) cherries in syrup
- 10 candied bigarreaux
The stages of preparation of the black forest by Cyril Lignac
The sponge cake:
1. Preheat the oven to 180 ° C (thermostat 6).
2. Beat sugar and eggs for 5 minutes over a double boiler, using an electric whisk.
3. Outside a bain-marie, beat for another 5 minutes.
4. Melt the butter in the microwave. Add the cocoa, salt, flour and melted butter to the preparation, mixing gently until you obtain a smooth paste.
5. Butter and flour a springform pan.
6. Pour the dough into the mold and bake for 30 minutes. Let cool.
The garnish:
1. Place the whisks and the food processor bowl in the freezer before preparing the cake.
2. Boil 100 g of sugar with 15 cl of water and let it cool.
3. Add 2 cl of Kirsh to the syrup after cooling.
4. Take out the vanilla seeds by cutting the pod lengthwise.
5. Take the bowl and the whips out of the freezer, then whip the very cold liquid cream with the icing sugar and the vanilla seeds.
6. Place the first disc of sponge cake on a circular dish.
7. Soak it with the syrup
8. Spread the cream on top.
9. Then add a few cherries (keep some for the rest of the preparation)
10. Place the second disc of sponge cake.
11. Cover with cream.
12. Sprinkle with the remaining cherries.
13. Finally, place the third disc of sponge cake.
14. Spread the cream on top
The decoration :
1. Smooth the surface well with a spatula.
2. Sprinkle with cocoa.
3. Decorate with chocolate shavings.
4. Add the candied bigarres.
Read also :
⋙ Cyril Lignac's chocolate pear tart recipe
⋙ Cyril Lignac reveals all his secrets to making chocolate charlotte a success
⋙ The Paris-Brest recipe by Cyril Lignac