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Black Forest Cake: The Delicious German Classic

Name: Black Forest Cake: The Delicious German Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: Massa: 300g de chocolate meio amargo, 6 ovos, 200g de açúcar, 200g de farinha de trigo, 100g de manteiga derretida, 1 colher de chá de fermento em pó.; Filling: 400ml of fresh heavy cream, 200g of sugar, 1 cup of cherries in syrup (drained and chopped).; Topping: 200ml of fresh heavy cream and cherries to decorate.

Por

Master Receita Solta

Black Forest Cake: The Delicious German Classic

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories1820 kcal

Resumo para quem tem pressa

"The Black Forest Cake (Schwarzwälder Kirschtorte) is a monumental jewel of classic German confectionery, combining dense chocolate sponge cake, rich whipped cream made with fresh heavy cream, and the balanced acidity of drained cherries in syrup. The preparation highlights the cut into uniform, moistened layers. The structured batter with melted semi-sweet chocolate and whipped eggs to a fluffy peak supports the airy filling without compacting the whipped cream. Covered with generous shavings of semi-sweet chocolate and whole cherries on top, the cake delivers a masterful balance between bitter cocoa, milky softness, and fruits."

Black Forest Cake: The Delicious German Classic

O Que Você Precisa Saber

- Bater os ovos com o açúcar por 8 minutos até quadruplicar de volume formando uma fita fofa para garantir aeração do pão de ló. - Incorporar o chocolate derretido e a farinha peneirada com movimentos envolventes de baixo para cima para não perder o ar. - Bater o creme de leite fresco gelado em ponto de chantilly firme sem passar do tempo para não transformar em manteiga.

Ingredients

Main Course

Massa: 300g de chocolate meio amargo, 6 ovos, 200g de açúcar, 200g de farinha de trigo, 100g de manteiga derretida, 1 colher de chá de fermento em pó.
Filling: 400ml of fresh heavy cream, 200g of sugar, 1 cup of cherries in syrup (drained and chopped).
Topping: 200ml of fresh heavy cream and cherries to decorate.

Instructions

Main Course

Preheat the oven to 180°C (350°F). Grease and flour a springform pan.

Melt the chocolate in a double boiler and set aside to cool.

Beat the eggs and sugar in a mixer until you get a light and fluffy mixture.

Add the melted chocolate to the egg mixture, mixing well.

Incorporate the sifted wheat flour and baking powder gently.

Add the melted butter and mix until homogeneous.

Pour the batter into the pan and bake for about 30 minutes.

Remove from the oven and let cool completely before unmolding.

Bata o creme de leite com o açúcar até obter picos firmes.

Para montar, corte o bolo ao meio, recheie com parte do chantilly e as cerejas picadas.

Place the other half of the cake on top and cover with the remaining whipped cream and the cherries to decorate.

Equipe sua Cozinha

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Chef Tips

- Brush the cherry syrup mixed with a touch of brandy or cherry liqueur (kirsch) over the cake discs to keep them moist. - Chill the mixer bowl and whisk attachments in the freezer for 15 minutes before whipping fresh cream. - Use a vegetable peeler to make wide, curved shavings on the semi-sweet chocolate bar for the outer topping.

Variations

- Floresta Negra na taça: monte camadas de pão de ló despedaçado, chantilly e cerejas em taças de sobremesa individuais. - Floresta Branca: substitua o chocolate meio amargo por chocolate branco na massa e nas raspas da decoração final. - Floresta Negra com morangos: utilize morangos frescos picados no recheio intermediário no lugar das cerejas tradicionais.

Substitutions

- Fresh heavy cream can be replaced by pasteurized bottled cream with a fat content above 35%. - Maraschino cherries can be replaced with fresh pitted cherries cooked briefly with sugar. - The melted butter in the dough can be replaced by sunflower oil for a sponge cake with greater moisture retention when chilled.

How to Store

Keep the cake under refrigeration in a closed cake keeper for up to 4 days. The fresh cream whipped cream needs constant cold; remove from the fridge only when serving.

Can You Freeze It?

Only the baked chocolate dough can be frozen wrapped in plastic wrap for up to 60 days at 18°C below zero. Do not freeze the cake assembled with whipped cream and cherries, as the cream curdles and falls apart.

What to Serve With

Pair with medium-roast coffee, Kirschwasser cherry liqueur, aromatic black tea, or a glass of aged Port wine.

Frequently Asked Questions

How to prevent fresh whipped cream from breaking and turning into butter?

Keep fresh heavy cream below 5°C and beat at medium speed in the mixer. As soon as firm waves form that do not fall from the whisk, stop beating immediately.

Can I use industrialized spray whipped cream?

It is not recommended for the traditional Black Forest. Vegetable whipped topping has an artificial flavor and collapses under the weight of the sponge cake layers. Use fresh heavy cream or nata.

Por que a massa do bolo deve esfriar totalmente antes de cortar e rechear?

Cortar a massa morna esfarela as fatias e o calor residual derrete instantaneamente o chantilly de creme de leite fresco, fazendo a torta desmoronar na montagem.

What is Kirschwasser and what is its role in the traditional recipe?

Kirsch is a clear brandy distilled from black cherries typical of the German Black Forest region. It is traditionally used to moisten the cake and flavor the cherries.