Schwarzwälder Kirschtorte

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C conventional. Line the base of a 15 cm round cake tin with baking paper. Melt the butter and leave it to cool slightly so it blends into the batter without deflating it.

2. 2

   For the chocolate sponge, whisk the eggs, caster sugar, and salt over a bain-marie or with a mixer until very thick, pale, and tripled in volume, 4-6 minutes. A ribbon of batter should sit on the surface briefly before disappearing; this aeration is what lifts the sponge.

3. 3

   Sift together the flour, cornstarch, cocoa powder, and baking powder. Fold them gently into the egg foam in 2 additions, using broad strokes to preserve volume. Fold in the cooled melted butter at the end, scraping from the bottom so no butter pockets remain.

4. 4

   Pour the batter into the prepared tin and bake for 16-18 minutes until the centre springs back lightly and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack to cool completely before slicing; a warm sponge will tear and melt the cream later.

5. 5

   Meanwhile, make the cherry filling. Put the drained sour cherries, kirsch, and sugar in a small saucepan and bring just to a simmer. Stir the cornstarch with the water until smooth, then add it to the pan and cook for 1-2 minutes until glossy and lightly thickened. Keep 6 attractive cherries aside for decoration if needed, then spread the rest on a plate to cool quickly.

6. 6

   Whip the cold double cream with the icing sugar and vanilla extract to medium peaks. Stop as soon as it holds its shape but still looks smooth; overwhipped cream will turn grainy and be difficult to spread cleanly.

7. 7

   Slice the cooled sponge horizontally into 2 even layers. Brush the cut sides lightly with the remaining kirsch so the cake is fragrant but not soggy.

8. 8

   Place the first sponge layer on a serving plate. Spread a thin layer of whipped cream over it, then spoon on the cooled cherry filling, leaving a small border. Top with a little more cream to help level the cake, then place the second sponge layer on top.

9. 9

   Cover the top and sides with the remaining whipped cream, smoothing with an offset spatula. Chill for 10 minutes so the cream firms slightly and the finish sets neatly.

10. 10

    Make chocolate shavings by drawing a vegetable peeler or sharp knife along the dark chocolate. Press shavings around the sides and scatter some over the top. Pipe or spoon 6 small rosettes of cream on top and crown each with a reserved cherry. Serve well chilled for the cleanest slices.

Nutrition per serving

Notes

• •For the best flavour, use sour cherries rather than sweet cherries; they give the classic sharp contrast to the rich cream.
• •If you have time, chill the mixing bowl and whisk before whipping the cream for faster, more stable results.
• •A serrated knife gives the cleanest slices through the delicate sponge and cream layers.
• •For an alcohol-free version, replace kirsch with cherry juice plus a few drops of almond extract, though it will no longer be classic.

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