Sig's Black Forest Torte

Name: Sig's Black Forest Torte
Yield: 12 servings
Cuisine: British
Ingredients: 4 eggs large; 30 grams vanilla sugar; 175 grams fine sugar; 150 grams flour; 150 grams cornflour; 30 grams cocoa; 30 grams baking powder; 1 kg fresh cherries or 3 glasses @ 720 ml each Morello(dark, sour) cherries; 1/2 liter cherry juice (or use juice from jars); 4-5 tablespoons vanilla sugar; 2 pinch ground cinnamon; 4 tbsp cornflour; 4 tbsp cherry liqueur (or 3 tablespoon gin mixed with one tablespoon cherry juice); 150 grams dark best chocolate; 7 leaves gelatin, soaked and squeezed out; 900 ml thick cream, lightly whipped; 30 grams rough grated chocolate for top cover

Sigrun @sigrun

German, living in England

Rich, creamy, chocolaty and fruity :-) :ohyeaah

Sigrun @sigrun

German, living in England

Rich, creamy, chocolaty and fruity :-) :ohyeaah

Saved

Ingredients

12 servings

dough
4eggs large
30 gramsvanilla sugar
175 gramsfine sugar
150 gramsflour
150 gramscornflour
30 gramscocoa
30 gramsbaking powder
topping
1 kgfresh cherries or 3 glasses @ 720 ml each Morello(dark, sour) cherries
1/2 litercherry juice (or use juice from jars)
4-5 tablespoonsvanilla sugar
2 pinchground cinnamon
4 tbspcornflour
4 tbspcherry liqueur (or 3 tablespoon gin mixed with one tablespoon cherry juice)
150 gramsdark best chocolate
7 leavesgelatin, soaked and squeezed out
900 mlthick cream, lightly whipped
30 gramsrough grated chocolate for top cover

Saved

Steps

1

Separate the eggs. Whisk the egg whites and 4. tablespoons to peak, very slowly add 2/3 of the sugar and 1 tablespoon vanilla sugar, lift under, add the yolk,stir,add flour, cornflour, baking powder and cocoa.
2

Cover the bottom of of 26 cm Springform, fill with the cake mix and bake at 175C for 40-45 minutes, let cool. remove from tin and cut into three equal horizontal slices (layers)
3

Add to the juice with cinnamon until it thickens, stiring all the time, add cherries.
4

If using fresh cherries take out all stones or drain cherries out of glass,catch the juice. measure about 1/2 liter. Mix with the vanilla sugar for filling and the cinnamon, bring to a gentle boil in pan,thicken with the cornflour from filling (add cornflour into cup and stir in a little juice to make a smooth mixture)
5

Spread some over the first layer of cake and cherries, cover with second layer of cake press down gently and repeat a second layer of cherries and cream. cover with top layer and decorate with the rest of cream, rough grated chocolate and the cherries that where set aside. decorate with extra chocolate if you like. Keep chilled until eaten, will keep for two days in fridge
6

Chop or grate the chocolate, soften the gelatin as per instruction, whisk the cream with the rest of the vanilla sugar into a soft peak, squeeze the gelatin as best as you can, stir under the cream, stir in the grated chocolate.
7

To cut layers,add some plates into baking tin, to just under the rim.
8

Lay the baked, cooled cake on top, use the edge of the cake tin and slide a long knife through to get an even layer, do same for second layer.