/ / Cake "Black Forest"

Cake "Black Forest"

"Black Forest" - This is the name of the classic chocolate cakeComes from Germany. Lush and moist, saturated with a strong drink, cakes combined with chocolate and sour cherries ... from childhood I remember this chic dessert, from which we removed cherries secretly from my mother!

"so simple!"
Knows: a good confectioner can be everyone! Following this detailed recipe, you can prepare an exquisite cake with the "same", unique taste ...

Black forest cake

Black forest cake

Ingredients for dough

  • 4 eggs
  • 120 g of sugar
  • 90 g of flour
  • 30 g of oil
  • 20 g of starch
  • 15 g of cocoa powder
  • 1 pinch of cinnamon

Ingredients for filling

  • 400 grams of frozen cherry
  • 200 ml of water
  • 200 g of sugar
  • 1 glass (50 ml) kirsha (can be replaced with cherry syrup mixed with cognac or vodka)
  • 1/3 tsp. Cinnamon

Ingredients for cream

  • 250 g of cream with a fat content of at least 30%
  • 1 packet (10 g) of vanilla sugar
  • 80 g of dark chocolate, not less than 60% cocoa

Ingredients for decoration

  • 250 g of cream with a fat content of at least 30%
  • 1 tsp. With a slide of powdered sugar
  • 150 g chocolate
  • A few nuts or marzipan
  • 1 tbsp. L. Granulated sugar

Black forest cake


  1. For the filling, transfer the cherry from the package into a bowl without defrosting. Sprinkle with cinnamon.
  2. Prepare the syrup: pour the sugar with boiling water and stir until dissolved, add kirsch or cherry syrup with cognac. Fill the cherry with syrup and leave for a few hours (preferably at night) to marinate.
  3. Bake a biscuit. For this, whisk yolks and a half of sugar to a thick light mass.
  4. Clean whisk whisk the squirrel until thick thick foam. Then add the remaining sugar and whisk again until the mass is shiny and thick.
  5. Stir gently with a spoon of protein and yolks. Pour the sifted flour with starch, cocoa and cinnamon. Mix as carefully as possible.
  6. Melted melted non-corrosive butter. Still stir from the edge to the middle, trying to minimize the mass.
  7. Put the dough in the mold. Pakes at 200 ° C for 25-30 minutes. The toothpick should come out dry from the middle of the biscuit. Get the biscuit from the oven, wait 5 minutes and turn it over the grate. Leave the biscuit until completely cooled.
  8. Prepare a creamy chocolate cream. Pour the cream into a saucepan, add the vanilla sugar and when stirring the heats to near boiling. Put the pieces of chocolate, take them off the plate and stir until smooth shiny mass is obtained. Cool it in the fridge for 2-3 hours to make it completely cold.
  9. Cold cream with chocolate whisk with a mixerMaximum speed, like ordinary cream. When the mass becomes lush, thick and brightens strongly, stop. Too long do not whip, this cream can be recycled. The finished cream is transferred to a confectioner's bag.
  10. Cake assembly. Cherry til on the sieve to stack the syrup. Postpone a dozen berries for decoration.
  11. Cut the biscuit into three cakes. About six tablespoons of syrup soak the bottom cake. Give out from the confectioner's bag a little less than half of the cream in the form of circles on the lower cake. Lay between the rings of cherry cream. Add a little cream on the cherry and smoothen to get a smooth layer.
  12. Cover with the second cake, soak it and do the same operations with the remaining cream and cherry. Soak the last cake (the syrup still remains and will not be needed any more) and cover it with cake.
  13. Whip the remaining cream, add the powdered sugar and gently stir. Put a third of the cream in the cornet with a figured nozzle for decoration, the rest of the cake.
  14. For decorating with chocolates at room temperature withUse the knife to remove the shavings and immediately put it in the freezer so that it does not melt. The remaining chocolate is well cooled and crushed in a combine in crumb or sodium on a grater.
  15. The sides of the cake are covered with chocolate chips, in the middle lay out the chocolate shavings. Lay out the rosettes of cream on the edge of the cake.
  16. To make a frosted cherry ornaments, inEach berries put on a piece of marzipan or a nut to keep it in shape. Rub in the mortar sugar is not too shallow and sprinkle berries. Dry and sprinkle again. Lay out on the cake. Put the cake in the fridge for 2 hours. You can eat!

Such a dessert never gets boring! Even more ideas for cooking home-made sweets you will find in the book "pirogovanie for beginners".

A few people know the perfect recipe for this cake ...Every ingredient is important here: thanks to the exact combination of products, the "black forest" will turn out to be real, such as in childhood! Show your friends how to prepare this masterpiece.