Black Forest cake

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   A few words about the ingredients. The cream in the photo is purely symbolic - it should be in the refrigerator until the start of whipping. And the chocolate bar is larger than indicated in the recipe - 1 fragment will go into the dough for the cake, but I will plan chocolate shavings for decoration from the back surface of the other three, so the shavings will turn out more beautiful. If someone doesn’t have the opportunity to plan shavings, you can just take granules for sprinkling

2. STEP 2

   

   Preheat the oven to 180C. Melt the butter and 50 grams of chopped chocolate in a water bath

3. STEP 3

   

   Beat eggs with sugar until light foam

4. STEP 4

   

   Sift the flour, stir it into the egg-sugar mixture

5. STEP 5

   

   Add melted chocolate and butter into the dough.

6. STEP 6

   

   Grease the bottom of the mold and sprinkle with flour (I have a mold with a diameter of 16 cm)

7. STEP 7

   

   Pour the dough into the mold and bake it in the oven on a medium level at a temperature of 160-180 degrees for 20 minutes. After this, prick the surface with toothpicks to prevent it from tearing, and bake for another 10 minutes until done.

8. STEP 8

   

   Divide the cherry compote into juice and cherries (you'll need both).

9. STEP 9

   

   Add 2 packets of thickener to the cherry juice.

10. STEP 10

    

    Cook the juice with the thickener according to the instructions on the bag, once ready, immediately add the cherries and stir.

11. STEP 11

    

    Remove the cake base from the oven and let it cool completely. Depending on the diameter of the mold (and the height of the resulting baked goods), cut into 2-3 cake layers and drip cherry schnapps (or other alcoholic impregnation) onto each of them. If you don't want to introduce alcohol, don't, although the recipe calls for it in the CLASSIC Black Forest cherry cake.

12. STEP 12

    

    Distribute the cherry mixture onto the cake layers.

13. STEP 13

    

    Whip the cream until very thick.

14. STEP 14

    

    Place a layer of cream on top of the first cake layer with cherries, place a second layer on it, on top of the cherry layer - again creamy.

15. STEP 15

    

    Coat the “mounted” cake with cream on all sides.

16. STEP 16

    

    Scrape up the chocolate chips in small batches and sprinkle over the cake. The top of the cake MUST be powdered, this is a feature of the Schwarzwelder. Sprinkling the side surfaces is more difficult; you don’t have to do this. Along the outer edge of the top of the cake, rings or roses of cream are squeezed out (star nozzle), into the middle of which you can stick cherries for beauty.

Comments on the recipe

Alisa-108

07.08.2023

4.5

Everything is clear, I had to re-read all the comments, I thought maybe I’d find an explanation somewhere. I'm interested in the thickener. What it is? Is it gelatin or gluten? Please look at the ingredients on the package.

Magnago

07.08.2023

4.9

Alas, Alice, in Germany a thickener is a finished product, it comes in different types and from different manufacturers, depending on this the composition is different. All types of thickeners that I found in stock are based on starch. Specifically, the one with which I made this cake - based on starch and with carrageenan as a gelling agent. Is this information enough? There are other components, but, I repeat, they are different from different manufacturers, even starch. However, as far as I know, cherries are not capricious in this regard, gelatin is also suitable for it.

Alisa-108

07.08.2023

4.6

It's clear. I already took a closer look at your cake, and I understood everything. Gelatin won't work; I think it's better to use starch. And your thickener just contains modified starch, that is, the same gluten.

Magnago

07.08.2023

4.8

Yes, the catch is that carrageenan (and it is definitely there too) is closer in nature to agar-agar. And agar is, in principle, a powerful thing. So I don’t know what is leading there, not from the point of view of mass fraction, but from the point of view of gelling. Pure starch thickeners (there are also several for sauces) are weaker than this.

Alisa-108

07.08.2023

5

In short, you and I got into such a jungle, but all I had to do was understand how this cherry juice would look after the thickener, like jelly or like jelly. But judging by the photo, it looks like jelly. Right?

Magnago

07.08.2023

4.5

Like a very thick jelly. But if I poured such a liquid over a fresh berry (without mixing with cherries, as happens in the Schwarzwelder), it would look like jelly - it would be absolutely smooth, very dense and transparent. Damn, I suspect that it’s all there... still in carrageen. I ate dense desserts with a starch base - they are different. Damn it, I had no idea that these fixing substances were different! I didn't even think about it.

Shura

07.08.2023

4.6

Your reasoning can confuse anyone, Magician, take a photo of this very thickener and show it)))