Black Forest Cake with Grated Chocolate
- For decoration:
- Chocolate shaving
- 1 tablespoon Vanilla sugar
- 3 teaspoons cornstarch
- 500 milliliters Whipped cream
- 1 tablespoon powdered sugar
- 2 packets whipped cream stabilizer
- For the cake:
- 50 grams cocoa powder
- 4 centiliters Cherry brandy
- butter (for the mold)
- breadcrumbs (for the mold)
Grease the bottome of pan with butter and sprinkle with breadcrumbs. Preheat the oven to 180°C (approximately 375°F).
For the cake: Beat the egg whites until stiff and gradually sprinkle in the sugar and vanilla sugar. Stir in the yolks. Mix the flour, cornstarch and cocoa and sift in over the egg mixture. Fold in gently. Pour the batter into the mold, smooth the surface and bake in preheated oven about 35 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the pan. Remove from the mold and let sit overnight.
Cut the cake twice horizontally to create three layers. Drizzle the lower 2 layers with kirsch.
Drain the cherries and collect the juice. Boil 4 tablespoons with the vanilla sugar. Mix the rest of the juice with the cornstarch and slowly stir into the hot juice mixture and bring to a boil. Remove from the heat and stir in the cherries (save a few for decoration) and allow to cool.
Beat the heavy cream with the powdered sugar and whipped cream stabilizer until stiff. Fill the cherries into a piping bag and pipe into rings on the bottom layer. Cover with approximately 1/4 of the whipped cream and smooth. Add the second layer of cake and sprinkle with half of the remaining whipped cream. Place the third layer and cover the cake with the remaining whipped cream. Decorate as desired (with piping bag and jagged spout).
Sprinkle grated chocolate on the cake and the sides. Garnish with the remaining cherries.