The queen of our cakes and heart. The decadent black forest torte is the epitome of chocolate, which puts it in the podium it deserves to bring out the true spirit of the dream of every confectioner. This fancy cake is laid out with so many fascinating stories about its origins, stories that traveled all over the globe, starting from the tranquility of the small town of Bad Godesberg, the suburban area of Bonn.
The Black Forest torte is made with lightweight, Genoese, chocolate sponge cake, impregnated with Kirsch (made from double distillation of cherry and sour cherry juices) and filled alternately with buttermilk and cherries, slightly marinated to keep their crisp texture. The culmination of all these is a cake sprinkled with cocoa, whole juicy cherries, black chocolate croissants and sugar snack to give royal style to the torte. It could be a calorie bomb but a slice of it can easily take you to the magical world of the chocolate black forest.
Yours!
The Black Forest torte is made with lightweight, Genoese, chocolate sponge cake, impregnated with Kirsch (made from double distillation of cherry and sour cherry juices) and filled alternately with buttermilk and cherries, slightly marinated to keep their crisp texture. The culmination of all these is a cake sprinkled with cocoa, whole juicy cherries, black chocolate croissants and sugar snack to give royal style to the torte. It could be a calorie bomb but a slice of it can easily take you to the magical world of the chocolate black forest.
Yours!
| work: 1h:30′ | time: 6h:00′ | difficult: |
Ingredients (~12 servings)
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 In the bowl of a steady mixer, add the sugar and eggs and beat them for 5'. Continue the blow and add softened butter and vanilla extract. |  Finally, add flour, baking powder & Salt sifted, milk and cocoa alternately in three doses.
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 Butter and stick with the non-stick paper the base from two 2 forms with a diameter of 22cm (8.7in). Within each of them we straighten the whipped mixture of cakes. |
 Bake in a preheated air oven at 175℃ (347℉, Gas Mark: 3.9) for 25'-30'. Remove the forms from the oven and place them on a grill to cool for 10′. |
 Turn the pans upside down on the cooling wire rack and easily remove the non-stick paper of the base. Let the sponge cakes completely cool until you prepare the cherries and the filling. |
Προετοιμασία Κερασιών
Wash the cherries and remove the stalks and pits with the help of the special tool. Cut them in two and put them in a bowl. Sprinkle with the kirch or rum and some of the cherry syrup. Leave them for 1 hour to marinate. |
Filling of Buttermilk
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 In the bowl of a fixed mixer add the icing sugar and the softened butter into cubes. Beat well to blend and fluffy. |
 Add the cream cheese and beat again until you have a smooth, fluffy and white cream. Put it in the fridge for a while until you need it. |
 Place one sponge cake on a platter and cut it into two horizontally with a saw blade. |
 Drain the cherries and keep the juice aside. With a spoon take 2-3 tablespoons of the cherry juice from the marinade and wet the sponge cake. |
 From the top we put 3-4 tablespoons of buttermilk. |
 With the back of the spoon spread the buttercream over the torte. |
 Pour ⅓ of cherries. Continue the same process with subsequent layers except the last top-up. Put the cake in the refrigerator to cool and the buttermilk left. We need to anoint with it the final process of the Black Forest from the top and sides. Top sprinkle with cocoa, place fresh cherries, chocolate croissants & icing sugar. Chocolate chips are placed on the base of the torte around. Put it in the refrigerator for 4-5 hours and then cut it. |
