Black Forest Torte Recipes

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BLACK FOREST TORTE



Black Forest Torte image

Looking for a surefire way to impress guests? Present this eye-catching torte! It features a moist chocolate cake and both a rich chocolate filling and a smooth cream filling.-Glatis McNiel, Constantine, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 17

2/3 cup butter
4 ounces unsweetened chocolate
1-1/3 cups all-purpose flour
1-3/4 cups sugar
1-1/4 teaspoons baking soda
1/4 teaspoon baking powder
1-1/4 cups water
1 teaspoon vanilla extract
3 large eggs, room temperature
CHOCOLATE FILLING:
2 bars (4 ounces each) German sweet chocolate, divided
3/4 cup butter
1/2 cup chopped pecans
CREAM FILLING:
2 cups heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Line two greased 9-in. round baking pans with waxed paper, set aside. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth and cool. In a large bowl, combine the flour, sugar, baking soda and baking powder. Add the chocolate mixture, water and vanilla. Beat on low speed for 1 minute; beat on medium for 2 minutes. Add eggs, one at a time, beating well after each addition., Pour into the prepared pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For chocolate filling, melt 1-1/2 bars of German chocolate in a heavy saucepan or microwave; stir until smooth. Stir in butter and nuts. Watching closely, cool filling just until it reaches spreading consistency. For cream filling, beat cream in a chilled large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Split each cake into two horizontal layers. Place one layer on a serving plate; cover with half of the chocolate filling. Top with a second cake layer; spread on half of the cream filling. Repeat layers. Grate remaining German chocolate; sprinkle on the top. Store in the refrigerator.

Nutrition Facts : Calories 452 calories, Fat 34g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 292mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

BLACK FOREST TORTE



Black Forest Torte image

Provided by Food Network

Categories     dessert

Time 26m

Yield 12 to 16 Servings

Number Of Ingredients 7

1 pkg Duncan Hines® Moist Deluxe® Dark Chocolate Fudge Cake Mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 1/2 cups whipping cream
2 1/2 tbsp confectioners' sugar
1 (21 oz) can cherry pie filling

Steps:

  • Preheat oven to 375 degrees F. Grease and flour two 8-inch round cake pans.
  • Prepare, bake and cool cake according to package directions.
  • Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
  • To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

BLACK FOREST TORTE



Black Forest Torte image

In a rush? Make this simple cake using boxed cake mix and cherry pie filling.

Provided by Food Network Canada

Number Of Ingredients 4

1 pkg Duncan Hines Moist Deluxe Chocolate Fudge Cake Mix
2 ½ cup whipping cream
2 ½ Tbsp confectioners' sugar
1 21 oz can cherry pie filling

Steps:

  • Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans.
  • Prepare, bake and cool cake according to package directions.
  • Beat whipping cream in a large bowl until soft peaks form. Add sugar gradually.
  • To assemble, place one cake layer on serving plate. Spread two-thirds cherry pie filling on cake to within 1/2-inch of edge. Spread 1.5 cups whipped cream mixture over cherry pie filling. Top with second cake layer. Frost sides and top with remaining whipped cream mixture. Spread remaining cherry pie filling on top to within 1-inch of edge. Refrigerate until ready to serve.

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

BLACK FOREST TORTE



Black Forest Torte image

This recipe is simple, delicious, and easy to make. The torte can be made into a multi or single layer desert. The chocolate cake and cherry topping will warm the heart and body.

Provided by bluefire8

Categories     Dessert

Time 53m

Yield 1 torte, 6-8 serving(s)

Number Of Ingredients 8

1 (18 ounce) box chocolate cake mix
1 cup water (as directed on cake mix)
1/4 cup oil (as directed on cake mix)
2 -3 eggs (as directed on cake mix)
1 (21 ounce) can cherry pie filling, drained and chilled, reserving 1/2 cup of sauce
1 (6 ounce) package semi-sweet chocolate chips
1 (14 ounce) can condensed milk
1/2 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare and bake cake mix as package directs for two 9 inch round layers.
  • Remove from pans, cool thoroughly.
  • In a saucepan, over medium heat, melt chips and condensed milk, cook until mixture thickens.
  • Cool chocolate mixture for 20 minutes.
  • Combine cherries, cherry sauce, and almond extract.
  • For a layered torte, place one layer on a serving plate.
  • With a sharp knife, remove crust from top layer to within 1/2 inch of edge.
  • Top this layer with half of the chocolate and cherry mixtures.
  • Place other layer over this layer and add the remaining chocolate and cherry mixtures.

Nutrition Facts : Calories 945.8, Fat 38.7, SaturatedFat 13.6, Cholesterol 94.4, Sodium 836.2, Carbohydrate 146.2, Fiber 4.3, Sugar 86.5, Protein 14.2

BLACK FOREST CHOCOLATE TORTE



Black Forest Chocolate Torte image

If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 20

2/3 cup butter, softened
1-3/4 cups sugar
4 large eggs, room temperature
1-1/4 cups water
4 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
CHOCOLATE FILLING:
6 ounces German sweet chocolate, chopped
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted
WHIPPED CREAM:
2 cups heavy whipping cream
1 tablespoon sugar
1-1/2 teaspoons vanilla extract
TOPPING:
1-1/2 cups sliced almonds, toasted
1 cup cherry pie filling

Steps:

  • Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.

Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.

BLACK FOREST CAKE I



Black Forest Cake I image

This recipe delivers a classic version of the original Black Forest cake with whipped cream frosting and sour cherries.

Provided by Linda Greer

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 12

Number Of Ingredients 16

2 ⅛ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ teaspoon salt
3 eggs
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
¼ cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
⅓ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
  • In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
  • Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
  • Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
  • Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
  • With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 86.9 g, Cholesterol 129.6 mg, Fat 33.9 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 16 g, Sodium 341.9 mg, Sugar 61.8 g

BLACK FOREST CAKE



Black Forest Cake image

Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake’s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it’s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.

Provided by Hubert Keller

Categories     Cake     Dessert     Bake     Christmas     Winter     Christmas Eve     Party     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 21

Cake
3 tablespoons unsalted butter, melted and cooled, plus more for buttering cake pan
1/2 cup (2 1/2 ounces) unbleached all-purpose flour plus more for dusting cake pan
1/4 cup Dutch-process cocoa
Pinch of salt
6 large eggs, at room temperature
3/4 cup (4 3/4 ounces) superfine sugar
1 teaspoon vanilla extract
Syrup
1/2 cup sugar
1 ounce (2 tablespoons) kirsch
Assembly
4 cups heavy cream
1 cup (4 ounces) powdered sugar
2 teaspoons vanilla extract
2 cups Spirited Sour Cherries , drained, or a 24-ounce jar sour cherries such as morello or amarena
jar sour cherries such as morello or amarena
8 fresh cherries with stems (optional)
About 2 1/2 ounces dark chocolate (at least 60% cacao) in a single block
About 1/2 cup ground dark chocolate (at least 60% cacao) or chocolate cookie crumbs
Powdered sugar for dusting

Steps:

  • To Make the Cake:
  • Preheat the oven to 350°. Place the rack in the center of the oven. Butter and flour a 10-inch cake pan that is 3 inches deep such as a springform mold.
  • Sift the 1/2 cup flour, the cocoa, and the salt together onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.
  • Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in the melted butter, making sure to leave the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
  • Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch, about 40 minutes. Transfer the cake to a rack and let it cool for about 5 minutes. Then turn the cake upside down onto a rack to cool. This will flatten the slightly domed top.
  • To Make the Syrup:
  • Place the sugar and 1/2 cup water in a small saucepan over medium-high heat. Bring the mixture to a boil while stirring to dissolve the sugar. Add the kirsch and remove from the heat. Pour the syrup into a small cup or bowl and set it aside.
  • To Assemble the Cake:
  • In a large bowl, whip the cream with the sugar and vanilla on medium-high speed until it holds firm peaks. Do not overbeat; the whipped cream should be smooth and firm. Divide the cream into 4 equal portions and set them aside. (This helps prevent getting to the last bit of decorating and discovering you have run out of cream.) Drain the cherries and divide them into 2 equal piles. Reserve 8 to 12 cherries to garnish the top of the cake if you do not have fresh cherries.
  • Place the cake on a work surface with its original top up. Trim off any hard crusts. With a long serrated knife, cut the cake horizontally into 3 even layers. Transfer the top layer to a serving plate, arranging it top side down. Brush it liberally with the syrup. With an offset spatula or rubber spatula, smooth on a 1/2-inch layer of whipped cream. Push the cream a little beyond the edge of the cake. (This prevents gaps when you settle the next layer on top.) Nestle half of the cherries into the whipped cream, scattering them evenly over the top.
  • Place the middle cake layer on top of the cherries, pressing it lightly into the whipped-cream layer. Brush with syrup, spread with whipped cream, and scatter the remaining half of the cherries over the cream.
  • Finally, add the last cake layer, cut side up, on top of the cherries, again settling it into the whipped-cream layer. Brush with syrup. With an icing spatula or a large rubber spatula, spread a thin layer of whipped cream over the top of the cake. Spread a thicker layer onto the sides.
  • Pastry shops add a decorative scalloped edge of ground dark chocolate around the base of the cake. Fill your cupped palm with some of the ground chocolate and lift and tilt it onto the base of the cake all around the bottom edge. Rotate the cake between handfulls. It's the heel of your hand that forms the scalloped edge.
  • Rotate the edge of a sharp knife against the block of chocolate to make curls or cut shavings with a vegetable peeler. Pile them on top of the cake.
  • Scoop the remaining whipped cream into a pastry bag fitted with a medium star tip. Pipe fat rosettes all around the top edge of the cake. Press a fresh or spirited cherry into the center of each rosette. Refrigerate the cake for at least 4 hours to let the flavors meld. Just before serving, dust the top with powdered sugar.
  • Alcohol-Free Variation
  • Use about 24 ounces of preserved sour cherries in syrup. Drain the cherries, reserving the syrup and cherries separately. In a small saucepan, bring to a boil 1/3 cup espresso or strong coffee, the reserved syrup, and 3/4 cup sugar (or to taste), stirring until the sugar dissolves. Remove from the heat and reserve until needed.
  • Bûche de Noël de Henri Variation
  • For our Christmas menu in 2010, we used Black Forest flavors for our bûche de Noël. We baked the génoise as a sheet cake, soaked it with the kirsch syrup, spread it thickly with the whipped cream, and then scattered the cherries over the cream before rolling up the cake. We iced it with the traditional chocolate buttercream. This makes a lighter-than-usual bûche, and our guests cleaned their plates.

BLACK FOREST CAKE



Black Forest Cake image

Devil's food cake mix makes it easy to prepare an impressive, tasty torte that perfectly pairs chocolate and cherries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
2 to 3 tablespoons brandy, if desired
1 can (21 oz) cherry pie filling
1/2 teaspoon almond extract
2 tablespoons sliced almonds

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake as directed on box for 8- or 9-inch rounds. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat whipping cream with electric mixer on high speed until slightly thickened. Gradually beat in powdered sugar until stiff peaks form. Fold in brandy. In another small bowl, mix pie filling and almond extract.
  • On serving plate, place 1 cake layer, rounded side down. Spread with half of the whipped cream, then 1 cup cherry mixture to within 1 inch of edge. Top with second layer, rounded side up. Frost top with remaining whipped cream. Spoon remaining cherry mixture over top. Sprinkle with sliced almonds. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 18 g, TransFat 1 g

BLACK FOREST CAKE II



Black Forest Cake II image

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

Provided by Valinda

Categories     World Cuisine Recipes     European     German

Time 2h10m

Yield 12

Number Of Ingredients 19

1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup kirschwasser
½ cup butter
3 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  • Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  • In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  • In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Nutrition Facts : Calories 692.6 calories, Carbohydrate 88.8 g, Cholesterol 106.9 mg, Fat 33.6 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 17.4 g, Sodium 468.3 mg, Sugar 70.2 g

BLACK FOREST TORTE



Black Forest Torte image

Provided by Dorie Greenspan

Categories     Milk/Cream     Chocolate     Egg     Dessert     Bake     Christmas     Cream Cheese     Cherry     Kirsch     Winter     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 22

Brownie
1 cup dried tart cherries
1/4 cup water
1/4 cup kirsch (clear cherry brandy)
3 tablespoons cherry preserves
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar, divided
4 large eggs, room temperature
1/4 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Mousse
1 12-ounce jar cherry preserves
3 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups mascarpone cheese (12 ounces)
3/4 cup chilled whipping cream

Steps:

  • For brownie:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
  • Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
  • Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
  • For mousse:
  • Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
  • Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.

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From andreasrecipes.com


EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
2019-02-11 Instructions. In a mixing bowl, add butter, eggs milk, chocolate pudding and mix until smooth. Add cake mix and mix until just combined. Pour this batter into 2 greased/floured 8×2 …
From cakewhiz.com


BLACK FOREST GATEAU - GERMAN CAKE RECIPE | GREEDY GOURMET
2021-12-08 The earliest written black forest cake recipe appeared in the mid 1930s. By the ‘40s and ‘50s, this cherry chocolate cake was well on the way to achieving classic status and, …
From greedygourmet.com


BLACK FOREST CAKE RECIPE - GERMAN BAKERY CAKE RECIPE …
2022-03-08 Cherry Filling. Drain cherries and reserve the cherry juice. Mix corn starch and sugar with ¼ cup of the cherry juice. Bring ¾ cup of cherry juice to a boil. Add the corn starch …
From alltastesgerman.com


BLACK FOREST TORTE RECIPE | BON APPéTIT
2005-11-30 Step 2. Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until …
From bonappetit.com


BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
2018-11-14 Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or …
From sallysbakingaddiction.com


BLACK FOREST CAKE (SCHWARZWäLDER KIRSCHTORTE) | SAVEUR
2011-12-21 Butter and flour a 3″-deep 9″ cake pan; set aside. Combine 1 cup sugar and eggs in the bowl of a stand mixer fitted with a whisk; beat on medium-high speed until tripled in …
From saveur.com


AUTHENTIC BLACK FOREST CAKE RECIPE ~ GERMAN …
Preheat oven to 350°F (180°C). Line the bottom of a 10-inch springform pan with parchment paper and set aside. Do NOT grease the sides of the pan. In a large mixing bowl, beat egg …
From quick-german-recipes.com


BLACK FOREST CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease two 9" cake round cake pans. To make the cake: Combine the cocoa, flour, sugar, buttermilk powder, cake enhancer, baking powder, baking soda, and salt. …
From kingarthurbaking.com


BLACK FOREST CAKE {AUTHENTIC GERMAN RECIPE!}- PLATED CRAVINGS
2019-07-02 Drizzle with cherry juice or kirsch and top with half of the cherry filling: Leave a 1-inch border to the edge of the cake so the cherries don’t ooze out. Top with 1/4 of the whipped …
From platedcravings.com


BLACK FOREST CHERRY TORTE FRUIT RECIPE - OREGON FRUIT PRODUCTS
Bake in two 8 or 9 inch layer pan. Cool. To make filling, drain the cherries, reserving the juice. If needed, add water to the juice to make one cup liquid. Combine cornstarch and one cup juice …
From oregonfruit.com


BLACK FOREST CAKE RECIPE - BAVARIAN CLOCKWORKS
2) Preheat oven to 350°F. Line the bottom of three 9 inch round cake pans with parchment. 3) Mix the cake’s dry ingredients together in a bowl. 4) Place the shortening and sugar in a bowl and …
From bavarianclockworks.com


SCHWARZWäLDER KIRSCHTORTE RECIPE – GERMAN BLACK FOREST CAKE OR …
2021-03-30 Drizzle the first layer with 1-2 tablespoons Kirsch or cherry juice. Cover with the cherries, leaving a narrow border at the edge of the torte. (2) Top with 1/3 of the whipped …
From whereismyspoon.co


GERMAN CLASSIC: SCHWARZWäLDER KIRSCHTORTE AKA. BLACK FOREST CAKE
Add the lemon juice, sugar, cornstarch, and cinnamon and mix in. Heat up until the mix starts to thicken, take off the heat and mix in the cherry schnapps. Add the drained cherries and mix in. …
From baketotheroots.de


BLACK FOREST CAKE | RICARDO
Line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Do not butter. In a bowl, combine the flour, cocoa powder, baking powder and salt. Set aside. In another bowl, …
From ricardocuisine.com


AUTHENTIC GERMAN BLACK FOREST CAKE, SCHWARZWALDER KIRSCHTORTE
Make the cherry syrup. Add the drained cherries to a bowl and pour the kirsch all over the cherries and let steep for about 30 minutes. Place the 1/2 cup of sugar and 1/2 cup reserved cherry …
From lovefoodies.com


TRADITIONAL BLACK FOREST CAKE RECIPE | THE RECIPE CRITIC
2021-09-25 Cake. Preheat the oven to 325°. Spray three 8 inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray the parchment with cooking …
From therecipecritic.com


RECIPE: BLACK FOREST TORTE | DUNCAN HINES CANADA®
Preheat oven to 375ºF. Grease and flour two 8-inch round cake pans. Prepare, bake and cool cake according to package directions. Beat whipping cream in a large bowl until soft peaks …
From duncanhines.ca


BLACK FOREST CAKE | RECIPETIN EATS
2021-05-14 Chocolate sponge cake layers: Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper. …
From recipetineats.com


BLACK FOREST CAKE (MADE BY ANNA OLSON) : BOOK RECIPES
2021-12-29 Preheat the oven to 325 F (160 C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all. In a large bowl or in the bowl of a …
From book-recipe.com


RECIPE: BLACK FOREST TORTE SUPREME | DUNCAN HINES CANADA®
Remove from pans; cool thoroughly. In heavy saucepan, over medium heat, melt chocolate chips with sweetened condensed milk. Cook and stir until slightly thickened, about 3 to 5 minutes. …
From duncanhines.ca


BLACK FOREST TORTE - EAGLE BRAND
HEAT oven to 350°F. Prepare and bake cake mix according to package direstions for two 9-inch round layers. Remove from pans; cool thoroughly. . MELT chocolate chips with sweetened …
From eaglebrand.com


BEST ANNA OLSON'S BLACK FOREST TORTE RECIPES | FRUIT | FOOD
Dec 18, 2018 - A fruit recipe for making the best Anna Olson's Black Forest Torte. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.ca


BLACK FOREST CAKE - SCHWARZWäLD TORTE - BAKE-STREET.COM
Add the flour and blend into the mixture with gentle, enveloping movements. We'll do it alone until there's no flour left. Pour the mixture into the pan, smooth the surface slightly and tap gently to …
From bake-street.com


BEST ANNA OLSON'S BLACK FOREST TORTE RECIPES - FOOD NETWORK
2015-11-06 Directions. Step 1. Preheat the oven to 325 °F (160 °C). Line the bottom of three 8-inch (20 cm) pans with parchment paper, but do not grease the pan at all. Step 2. In a large …
From foodnetwork.ca


RECIPE: BLACK FOREST TORTE | CTV NEWS
2014-07-18 Preheat the oven to 325 °F. Line the bottom of three 8-inch pans with parchment paper, but do not grease the pan at all. In a large mixer or in the bowl of a stand mixer fitted …
From ctvnews.ca


GERMANY: SCHWARZWäLDER KIRSCHTORTE (BLACK FOREST CHERRY CAKE)
Bake the layers in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; then carefully turn …
From europeancuisines.com


BLACK FOREST TORTE RECIPE | RECIPELAND
Heat oven to 350?.. Brush sides and bottom of four 9" round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs.. Beat at low …
From recipeland.com


BLACK FOREST TORTE RECIPE - SOMETHING SWANKY DESSERT RECIPES
This recipe for Black Forest Torte is made from layers of flourless chocolate cake, chocolate ganache, homemade whipped cream, and cherry pie filling. It's so easy and such a beauty! …
From somethingswanky.com


BLACK FOREST TORTE - HY-VEE RECIPES AND IDEAS
Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, …
From hy-vee.com


GERMAN BLACK FOREST CHERRY CAKE MADE JUST LIKE OMA
Cover with pie filling, saving some to decorate the top. Place next layer on top. Cover with about a third of the whipped cream. Gently place top cake layer on top of whipped cream. Spread the …
From quick-german-recipes.com


BLACK FOREST GATEAU - WIKIPEDIA
Black Forest gâteau or Black Forest cake (American English) is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte (pronounced …
From en.wikipedia.org


10 BEST BLACK FOREST CAKE RECIPES | YUMMLY
2022-06-02 Black Forest Cake Butter With A Side Of Bread. yogurt, cherries, vanilla, butter, cocoa, sugar, baking powder and 20 more.
From yummly.com


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Top Asked Questions

What is Black Forest torte?
This combination of chocolate sponge cake, cherries and whipped cream may be a familiar one, but too often Black Forest Torte is a disappointment due to its pre-fab, poor quality copy that seems to dominate many groceries or buffet tables. In order to sparkle things up, this recipe has a few improvements made to it.
What is in a Black Forest cake?
Inspired by traditional black forest cake, these dessert recipes combine chocolate, cherries and cream that are sure to satisfy your sweet tooth. Cherry pie filling and a melted chocolate drizzle top a rich, fudgy cake made from chocolate cookie crumbs. —Taste of Home Test Kitchen
What is Black Forest cake (Schwarzwälder Kirschtorte)?
What is Black Forest Cake (Schwarzwälder Kirschtorte)? Black Forest Cherry Cake, or Schwarzwälder Kirschtorte as it is called in German, is a traditional German multi-layered chocolate and cherry torte that was first created in the Black Forest region of Germany.
What does German Black Forest Cherry Cake taste like?
My German Black Forest Cherry Cake tastes almost like the traditional one! Only this one's really, really easy and super quick to make. It's what you serve when you want German food without the fuss! It still has chocolate cake, cherries, and real whipped cream, but it uses a cake mix, some pie filling, and freshly whipped cream.

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