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Black Forest Torte / Schwarzwälder Kirschtorte

This wonderful dessert, which originated in Germany’s Black Forest, is popular all over the world.

Black Forest Torte / Schwarzwälder Kirschtorte

Ingredients, Method & Procedure.

1 18 1/4-oz. pkg. chocolate cake mix
water, oil, and eggs for preparing cake batter as directed on pkg.

Filling and Topping:
21-oz. can cherry pie filling
2 c. whipping cream, chilled
1/4 c. powdered sugar
1 tsp. vanilla extract
2 oz. semisweet chocolate or 1/4 c. chocolate candy sprinkles
12 to 14 maraschino cherries

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.

2. Prepare chocolate cake batter following package directions using water, oil, and eggs.

3. Pour one-third of the batter into each cake pan. Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.

4. Let cake cool in pans for 5 minutes. Run a knife around the insides of the pans so cake doesn’t stick, and turn out pans onto racks to cool.

5. Place pie filling in a large colander over a bowl the same size. Stir cherries until 1/2 c. of the thickened cherry liquid has fallen into the bowl. Refrigerate this 1/2 c. filling for use later as an ice cream topping. Divide cherries and remaining filling into two equal amounts.

6. Put whipping cream, powdered sugar, and vanilla into a medium bowl. Beat with electric mixer or rotary beater until stiff peaks form. Refrigerate until you are ready to assemble the torte.

7. Put one square of chocolate in a warm place for 15 minutes or so while assembling torte. Keep second square of chocolate cool so that it is firm.

8. Place one completely cooled cake layer upside down on a cake plate. Cover with about 3/4 c. of whipped cream. Spoon half of cherry filling over whipped cream, spacing cherries evenly. Top with second cake layer. Spread cake with another 3/4 c. whipped cream, again putting half the cherry filling over cream. Top with the third cake layer. Frost the side and top of cake with remaining whipped cream.

9. Make chocolate curls from the warm square of chocolate. Hold chocolate in one hand and, with a vegetable peeler in the other hand, carefully slice across chocolate with long strokes to form curls. Grate the firm square of chocolate by running the chocolate over the holes of a hand-held grater.

10. Garnish torte with maraschino cherries, spacing them evenly around the edge of the torte. This is a way of marking the twelve or fourteen servings so that pieces will be the same size. Arrange chocolate curls over top of torte. Pat grated chocolate into whipped cream spread on sides of torte. If using chocolate candy sprinkles, scatter on top and sides of cake. Refrigerate until ready to serve. Refrigerate any leftover torte.

Preparation time: 20 minutes for cake layers,
35 to 40 minutes for assembling torte
Baking time: 15 to 20 minutes
Serves 12 to 14

Posted by :   John Martin   on   Monday, April 12, 2010

Categories :   Chocolate   |   Dessert   |   German


xxxFriday, June 4, 2010

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