By Janine Ratcliffe, olive magazine
Turn the clock back with our nostalgic black forest cake with a modern twist.
Total Time: 1 hour 10 minutes
Yield: serves 10
Turn the clock back with our nostalgic black forest cake with a modern twist.
Total Time: 1 hour 10 minutes
Yield: serves 10
Ingredients
- dark chocolate 250g, roughly chopped
- butter 150g, plus extra for the tin
- eggs 5, separated
- caster sugar 150g
- ground almonds 30g
- kirsch 1 tbsp
TOPPING
- double cream 250ml
- icing sugar 2½ tbsp
- kirsch 1½ tbsp
- Opies Black Cherries with Kirsch ½ a jar
- dark chocolate curls to decorate, (see notes below)
Method
Step 1
Heat the oven to 160C/fan 140C/gas 3. Butter and base-line a 23cm round springform cake tin with baking paper.
Step 2
Melt together the chocolate and butter in a heatproof bowl over (but not touching) a pan of gently simmering water (or melt in short bursts in the microwave).
Step 3
Put the egg yolks and whites in separate bowls. Beat the yolks until light and fluffy.
Step 4
Cool the chocolate mixture until just-warm then stir in 50g of the sugar. Gradually stir in the egg yolks. Stir in the almonds and kirsch.
Step 5
Whisk the egg whites until soft peaks form, then whisk in the rest of the sugar, 2 tbsp at a time, until you have stiff, glossy meringue. Add a large spoonful of the egg whites to loosen the chocolate mixture then gently fold in the rest of the meringue, keeping in as much air as possible.
Step 6
Spoon into the tin and bake for 30-35 minutes, then leave to cool completely in the tin. It will sink and crack a little but you’ll cover this with decoration.
Step 7
To finish, whip together the cream, icing sugar and kirsch until soft peaks form. Dollop over the cake, then add cherries and chocolate curls to finish.
