Black Forest

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  • 120 g butter
  • a pinch of salt
  • 1 cup of sugar
  • 4 egg yolks
  • 125g sour cream mixed with one rounded teaspoon bicarbonate of soda
  • 2 cup cocoa dissolved in 3/4 cup hot coffee
  • 2 cups plain flour
  • 4 egg whites
  • 2 cup sugar

  • 200ml kirsch
  • 300 ml fresh cream, whipped
  • 1 jar sour cherries
  • 200g dark chocolate

  • Grease and line a 25 cm spring form cake tin. Do not pre-heat your oven.
  • Cream sugar with the butter. Add egg yolks, one at a time. Beat gently. Fold in the sour cream mixture. Add the cocoa and flour, alternately, until the ingredients are well mixed.
  • Beat the egg whites, gradually adding the sugar.
  • Fold the egg whites into the flour, egg and cocoa mixture.
  • Pour into the baking tin and place in a cold oven, on the middle shelf, and bake for 55 minutes at 175 C.

Decoration Method
  • When the cake is cooked and cooled, cut into 3 equal layers and freeze until required. While the cake is still semi-frozen, sprinkle two layers with kirsch. Spread the first layer with whipped cream and add some sour cherries. The second layer is placed on this and just spread with whipped cream. Finally the third layer is placed on the top. The top and sides of the cake are then covered with whipped cream. Grate dark chocolate onto the sides of the cake. The top of the cake can be decorated with rosettes of cream, cherries and more grated chocolate.

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