Alicia here taking over Lindsey's Renny's Recipes regularly scheduled post, and posting about a delicious dessert I have made.
This is my last German recipe post as part of my international meal planning posts. It has been so fun trying new foods, and it's made me excited to visit Germany one day.
Next month is Ecuador, and although we have posted a few Ecuadorian recipes on here before, these will be dinner recipes that you'll most definitely want to try. So stay tuned next week for that.
Black Forest Cake
But back to today's dessert, Schwarzwälderkirschtorte, This means Black Forest Cherry Torte in Germany. Invented in the 1920's by a Josef Keller, this is a decadent cake with dark chocolate, sour cherries, and Kirsch (usually). Kirsch is a kind of cherry brandy, making the cake not suitable for children (usually).
If you've been following our blog awhile you may have noticed that we don't drink alcohol, so you can consider this recipe a ''dry'' Black Forest Cake. A delicious treat the whole family can enjoy. In place of the Kirsch, I used tart cherry juice. It was mixed with apple juice, but I soaked the cherries in the juice, which deepened the cherry flavor. I've linked to the juice I used.
This cake was soooooo good. My husband said it is worth the calories to have a piece. I must say that I agree. Plus it's got cherries, so that's fruit and all the antioxidants in the chocolate, I mean, can we really say this cake is all that unhealthy. ;)
If you want to make this cake be sure to plan accordingly. This is an all day, if not an overnight two day kind of cake. I think I took about 4-5 hours of active time working on the cake. So that's not including the cherries soaking for about 6 hours. If you want really deep flavors, allow the cherry juice to soak into the cake overnight before icing it on the outside.
Another issue I ran into was that I added too much liquid to my frosting for the filling. It was still delicious, but it did get a little runny and grainy. So add your cherry juice a little bit at a time in order to not have my same problem. It was good with the ratio I put in the recipe.
My final tip is to use your food processor (if you have one) to shave your chocolate. I tried doing it by hand on my cheese grater and it produced beautiful chocolate swirls, but also was really awkward and took forever. I put the grater blade (big side up) in my food processor, and it wasn't as beautiful but was so much easier and faster. In the center of my cake I used a dark chocolate bar cut into triangles to make an abstract kind of forest. I think it turned out pretty cute.
I loved this cake, I'm already thinking about when I should make it again. It was so good. I know you can't see from the pictures, but the special dark cocoa made the layers almost black. And the flavor was so deep and complex. I think it would be a great Valentine's Day dessert.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!