This Best One Recipes of this Season ” Black Forest Cake”

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    It breaks my heart to see all of these black forest cakes in North America made with sickeningly sweet icing and big cherry pie filling…

Ingredients    [ For 4 to 7 people ]    [   Preparation time : 40 minute  –  Cooking time : 35 minutes  ]

Chocolate Genoese

  • 105 g (3/4 cup) unbleached all-purpose flour
  • 50 g (1/2 cup) cocoa
  • 5 mL (1 tsp) baking powder
  • 1 tsp (1/4 tsp) salt
  • 6 eggs, tempered
  • 210 g (1 cup) sugar
  • 5 mL (1 tsp) vanilla extract

Preparation for morello cherries

  • 55 g (1/4 cup) sugar
  • 25 g (3 tablespoons) cornstarch
  • 1 jar of 540 ml (19 oz) Morello cherries, juice and morello cherries
  • 30 ml (2 tbsp.) Kirsch


  • 750 ml (3 cups) of cream 35%
  • 50 g (6 tablespoons) icing sugar
  • 2.5 ml (1/2 tsp) vanilla extract
  • 40 g (1 1/2 cup) of dark chocolate chips (see note)
  • Fresh cherries (optional)

Preparation Method

Chocolate Genoese

  1. Place the rack in the center of the oven. Preheat oven to 180 ° C (350 ° F). Line the bottom of two 8 “(20 cm) parchment paper hinged mussels. Do not butter.
  2. In a bowl, combine flour, cocoa, baking powder, and salt.
  3. In another bowl, whisk the eggs with the sugar and vanilla with the electric mixer until the mixture tripled in volume and forms a ribbon by falling off the whisk, about 10 minutes.
  4. Sift the dry ingredients over the egg bowl and incorporate them by folding, using a spatula or a whisk. Divide the dough into the molds.
  5. Bake for about 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let cool on the rack. Place a thin blade between the mold wall and the cakes to unmold them.

Preparation for morello cherries

  1. In a saucepan off the heat, mix the sugar and the starch. Add the morello cherry juice and bring to the boil, stirring continuously. Add the kirsch and continue cooking for 1 minute. Transfer into a bowl. Let cool.
  2. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours or until completely cooled.
  3. When using the preparation, mix it with a spatula or a whisk to give it suppleness. Stir in reserved morello cherries.


  1. In another bowl, whisk cream, icing sugar, and vanilla until firm peaks form.
  2. Slice each cake in half horizontally to obtain four slices.
  3. On a serving plate, place a slice of cake, one-quarter of the whipped cream and one-third of the morello cherry preparation.
  4. Repeat with remaining ingredients. Garnish with chocolate chips and fresh cherries, if desired.
  5. The cake can be kept 2 days in the refrigerator.

Enjoy it !!



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