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German Black Forest Torte recipe

A splendid, three layer torte with rich,moist chocolate cake sprinkled with a kirsch syrup and filledwith luscious sweetened whipped cream flecked with bits of brightred chopped maraschino cherries.

Recipe: German Black ForestTorte

Cake:2/3 cup butter1/2 cup all-purpose flour1/2 cup unsweetened cocoa powder6 large eggs1 cup granulated sugar1 teaspoon vanilla extract1/4 cup light corn syrup
1/4 cup kirsch (cherry brandy)*
2 (10-ounce each) jars maraschino cherries, drained, rinsed andthoroughly driedWhipped Cream Filling and Topping:3 cups cold heavy or whipping cream1 cup powdered sugar1 teaspoon almond extract

  • Heat oven to 350°F (175°C). Greaseand flour three 8-inch round baking pans.
  • For Cake: Over very low heat in a smallsaucepan, melt butter; remove from heat; set aside to cool toroom temperature.
  • In a small bowl, combine flour and cocoa;set aside.
  • In large bowl, beat eggs, sugar and vanillawith an electric mixer on high speed until mixture is thick,fluffy and very pale in color (about 10 minutes).
  • Sprinkle several tablespoons of flour/cocoamixture over top of egg mixture and gently fold in; repeat procedureuntil all of cocoa mixture is combined with egg mixture. Foldin, several tablespoons at a time, the melted butter. Dividebatter evenly among prepared pans.
  • Bake 12 to 15 minutes or until woodenpick inserted in center comes out clean. Cool 5 minutes; withknife, loosen cake from sides of pans. Invert onto wire racks;cool completely.
  • Place cake layers on wax paper; usinga fork, poke holes about 1-inch apart through all layers.
  • Combine corn syrup and kirsch and sprinkleevenly over cake layers.
  • Roll cherries between layers of papertowels to remove any excess moisture.
  • For Whipped Cream Filling and Topping:With an electric mixer on high speed, beat heavy cream, powderedsugar and almond extract until stiff. Cover; refrigerate untilready to use.
  • To Assemble: Place one layer on servingplate; spread with 1/2-inch layer of whipped cream. Place halfof drained and dried cherries over top to within 1-inch of edge;with second layer, repeat procedure. Place third layer on top;frost and garnish top and sides with remaining whipped cream.Refrigerate, covered, before serving.

    Makes 12 servings.

    *You can substitute the kirsch with 1/4cup of the liquid drained from the maraschino cherries or 1 tablespooncherry extract plus 3 tablespoons water.

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