Ingredients
| CHOCOLATE SPONGE | |
| 120g egg white (about 4 egg whites) | |
| 150g sugar | |
| 1 teaspoon lemon juice | |
| 80g egg yolks (about 4 egg yolks), lightly beaten | |
| 70g plain flour | |
| 35g cocoa powder (Dutch-processed preferred) | |
| ¼ teaspoon baking soda | |
| ½ teaspoon fine salt | |
| 30ml milk | |
| 25ml vegetable oil | |
| CHERRY COMPOTE | |
| 400g pitted cherries, fresh or frozen | |
| 80g sugar | |
| zest and juice of 1 orange | |
| 10g cornflour | |
| 20ml water | |
| 10ml kirsch (optional) | |
| KIRSCH DIPLOMAT CREAM | |
| 1g sheet gelatine (about 1⁄2 sheet) | |
| 180ml milk | |
| 40g egg yolk (about 2 egg yolks) | |
| 60g sugar | |
| 30g cornflour | |
| 25ml kirsch | |
| 150ml cold cream | |
| WHIPPED CHOCOLATE GANACHE | |
| 200ml cream plus an extra 200ml cold cream | |
| 100g dark chocolate, roughly chopped | |
| ½ teaspoon salt | |
| TO ASSEMBLE | |
| 200g chocolate shavings | |
| 200g fresh cherries, pitted, halved (or use canned or freeze-dried cherries) |
This refined interpretation of the classic Black Forest cake features light chocolate sponge layered with cherry compote and kirsch-infused diplomat cream, finished with whipped chocolate ganache. Prepare it 1-2 days in advance so the layers of components can marry each other and create an even better texture and flavour.
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Instructions
| 1. | CHOCOLATE SPONGE |
| 2. | Heat the oven to 150°C. |
| 3. | Grease and line a 20cm cake tin. |
| 4. | Whisk the egg whites, sugar and lemon juice to stiff peaks. |
| 5. | Fold in the egg yolks, then sift and fold in the dry ingredients. |
| 6. | Fold in the milk and oil. |
| 7. | Bake for 50-60 minutes, until a skewer comes out clean. |
| 8. | Cool completely. |
| 9. | CHERRY COMPOTE |
| 10. | Cook the cherries, sugar, zest and juice for 15-20 minutes until reduced by half. |
| 11. | Mix the cornflour with the water, stir into the cherries and cook for 3-5 minutes until thickened. |
| 12. | Remove from heat, stir in the kirsch, if using, and cool. |
| 13. | KIRSCH DIPLOMAT CREAM |
| 14. | Bloom the gelatine by soaking in iced water for 5 minutes, then squeeze out the excess water. |
| 15. | Bring the milk to a simmer in a pot. |
| 16. | Whisk together the egg yolks, sugar and cornflour, then whisk in the hot milk. |
| 17. | Return the mixture to the pot. |
| 18. | Cook gently while stirring until thickened and bubbling, then cook for 2 more minutes. |
| 19. | Cool briefly, whisk in the gelatine and kirsch, then chill completely in the fridge. |
| 20. | To finish, give the set pastry cream a good whisk to break it up to a smooth consistency. |
| 21. | Whip the cold cream to stiff peaks and fold in the pastry cream. |
| 22. | Use immediately. |
| 23. | WHIPPED CHOCOLATE GANACHE |
| 24. | Heat the cream to a simmer and pour over the chocolate and salt in a bowl. |
| 25. | Stir until smooth, then add the cold cream. |
| 26. | Chill for at least 6 hours. |
| 27. | Whip to medium peaks before using. |
| 28. | TO ASSEMBLE |
| 29. | Slice the sponge into three layers. |
| 30. | To build the cake, take a layer of sponge, spread with half the diplomat cream and top with half the cherry compote. |
| 31. | Add a second sponge, spread with the remaining diplomat cream and cherry compote, and finish with the last sponge. |
| 32. | Chill for 30 minutes, then frost with the whipped ganache. |
| 33. | Decorate with chocolate shavings and cherries. |
Recipes & food styling Kristy Sze Photography Tony Nyberg