CHEF PRIMERA
BarENES

Black Forest Cake

Sweet & Morning · European

8 ingredients · 150 minutes · 12 servings

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392kcal6.4g protein24g fat38.8g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.

Contains gluten, dairy, egg · sometimes contains peanut, tree nut, sesame, soy, shellfish, fish — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelpeanut (cherry juice, chocolate, cocoa) · tree nut (cherry juice, chocolate, cocoa) · sesame (cherry juice, chocolate, cocoa) · soy (cherry juice, chocolate, cocoa) · shellfish (cherry juice, chocolate, cocoa) · fish (cherry juice, chocolate, cocoa)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:
1 ½ cupall-purpose flour
½ cupcocoa powder
1 ½ cupsugar
6 uniteggs
3 cupsour cherries, drained
¼ cupkirsch
3 cupheavy cream
4 ozchocolate, shaved

Optional

Not counted above. The dish works without them.

¼ cupcherry juice in place of kirsch

Steps

  1. whisk10 min
    eggs and sugar pale and voluminous
    Whisk the eggs and sugar until thick enough to ribbon, then fold in the sifted flour and cocoa gently so the sponge retains the air that lets it accept syrup without becoming dense.
  2. bake30 min
    cake springs back and a tester emerges clean
    Bake in prepared pans until just set. Overbaking dries the sponge before the cherry syrup is added; cool completely before slicing or stacking.
  3. simmer10 min
    cherries glossy and syrup lightly concentrated
    Warm the cherries with a small portion of sugar and their juice, then cool. Stir in kirsch only after the mixture is off heat so its aroma remains distinct.
  4. whisk8 min
    cream holds medium peaks
    Whip the cold cream with modest sugar to medium peaks. Stiffer cream is harder to spread without tearing the light sponge and can make the finished cake feel heavy.
  5. rest45 min
    assembled cake chilled and structurally set
    Layer sponge with restrained cherry-kirsch syrup, cherries and whipped cream, then coat the exterior lightly and finish with chocolate shavings. Chill before slicing so the layers stay clean.