Description
Luftiger Schokoladenbiskuit, getränkt mit Kirschsaft, trifft auf samtige Sahne und saftige Sauerkirschen. Zartschmelzende Schichten, fein herb und fruchtig, gekrönt von Schokoraspeln – ein klassischer Genuss für jeden Anlass.
Ingredients
Scale
- 6 eggs, separated
- 250 g sugar
- 6 tablespoons hot water
- 200 g flour
- 75 g cornstarch
- 50 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 jar sour cherries
- 25 g cornstarch
- 800 g heavy cream
- 1 packet cream stabilizer (Sahnesteif)
- 1 tablespoon sugar
- Kirschwasser (cherry schnapps) for soaking
- Chocolate shavings for decorating
Instructions
- Preheat your oven to 200°C (top and bottom heat). Grease and flour a springform pan to prevent sticking.
- Separate the eggs, placing the yolks and whites in different bowls. In a large mixing bowl, combine the egg yolks with the hot water and sugar. Beat the mixture vigorously with a hand mixer or stand mixer until it becomes very thick, pale, and creamy, and you can no longer see sugar crystals. This may take several minutes.
- In a separate bowl, mix together the flour, 75 g cornstarch, baking powder, and unsweetened cocoa powder. Sift this dry mixture over the egg yolk mixture to ensure there are no lumps.
- In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the stiff egg whites into the egg yolk and flour mixture in several batches, using a spatula. Take care not to deflate the mixture, and fold gently until no streaks remain.
- Pour the finished batter into the prepared springform pan. Smooth the top with a spatula. Place the pan in the preheated oven and bake for 30 to 35 minutes. During baking, gradually lower the oven temperature so that by the end, it is at about 150°C. This helps prevent the sponge cake from sinking in the middle.
- Once the sponge cake is fully baked (a toothpick inserted should come out clean), remove it from the oven and let it cool completely on a wire rack. Once cool, remove it from the pan.
- While the cake is cooling, pour the jar of sour cherries into a sieve set over a bowl to catch the juice. Reserve 16 of the nicest cherries for decoration. In a small bowl, mix 25 g cornstarch with a few tablespoons of cold cherry juice until smooth and lump-free.
- Pour the remaining cherry juice into a saucepan and bring to a boil over medium heat. Stir in the cornstarch mixture and continue stirring constantly until the juice thickens into a pudding-like consistency. Remove from the heat immediately to prevent burning. Add the drained cherries (except the reserved 16) to the thickened cherry mixture and stir gently. Set aside to cool.
- When the sponge cake is completely cool, carefully slice it horizontally into three even layers using a serrated knife or cake leveler.
- Place the bottom cake layer on a serving platter. Drizzle it evenly with some Kirschwasser to moisten, according to your taste. Spread the cooled cherry mixture evenly over this layer. Allow the cherry layer to cool and set.
- In a large mixing bowl, combine the cold heavy cream, cream stabilizer, and 1 tablespoon sugar. Beat with an electric mixer until the cream is very stiff.
- Spread a thin layer of whipped cream over the cooled cherry layer. Place the second cake layer on top and gently press it down. Moisten this layer as well with Kirschwasser.
- Spread about half of the remaining whipped cream evenly over the second cake layer. Place the third and final cake layer on top and gently press to secure.
- Fill a piping bag fitted with a star tip with about 3 tablespoons of the remaining whipped cream. Use the rest of the cream to cover the top and sides of the cake smoothly, using an offset spatula or a knife.
- Pipe 16 decorative cream rosettes (tuffs) evenly spaced around the edge of the cake. Place a reserved cherry on top of each rosette.
- Generously sprinkle chocolate shavings over the top and sides of the cake for a classic Black Forest look.
- Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cream to set. Slice and serve chilled.
Notes
For an extra special presentation, you can bake the cake in a heart-shaped pan. Adjust the amount of Kirschwasser to your preference—if serving to children, you can omit it or use cherry juice instead. Make sure all components are completely cool before assembling to prevent the whipped cream from melting. The cake tastes even better if made a day ahead and chilled overnight.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
