Black Forest Cherry Torte

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Black Forest Cherry Torte
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 5 h. 20 min.
Ready in

Ingredients

for
4
To garinsh
4 tablespoons
Mint leaf (for garnish)
For the cake
3
80 grams
1 pinch
60 grams
20 grams
2 tablespoons
3 centiliters
For the mousse
6 sheets
white Gelatin
2
100 grams
1
200 grams
250 milliliters
For the cherries
1 jar
Sour cherry (about 370 ml)
1 teaspoon
1 pinch
ground Cinnamon
1 pinch
ground Cloves
2 tablespoons

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the cake: Separate the eggs. Beat the yolks until foamy with half the sugar. Beat the egg whites with a pinch of salt until stiff. Sprinkle with the remaining sugar. Continue to beat until the mixture is shiny and holds its shape. Mix the flour with the cornstarch and the cocoa. Fold into the egg yolks. Fold the whites into the yolks. Spread the batter into a parchment-lined 22 cm (approximately 8 1/2 inches) springform pan. Smooth and bake in a preheated oven for about 30 minutes, check with a toothpick to see if it is done. Once the cake is cooled, remove from the pan and cool completely. Cut into 8 cm (approximately 3 inches) circles with a round cookie cutter. There should be about 4 circles. Brush with the kirsch.

3.

For the mousse: Soak the gelatine in cold water until soft, about 10 minutes. Whip the egg yolks with the sugar and vanilla over a pot of simmering water. Let cool until warm. Stir in the mascarpone. Squeeze the excess water from the gelatin. Melt the gelatin in the mascarpone.

4.

Whip the cream and fold into the mascarpone cream. Surround each cake with a ring mold. Transfer the cream into the ring mold and chill for about 4 hours in the refrigerator. 

5.

For the cherries: Strain the cherries and save the juice. Stir 3 tablespoons of the juice into the cornstarch. Place the remaining juice in a pot and add the spices and sugar. Bring to a boil. Add the cornstarch and juice and bring to a boil while stirring. Add the cherries and allow to cool.

6.

Remove the cakes from the ring mold and arrange on the dessert plates. Drizzle with the cherries. Sprinkle with the grated chocolate and serve garnished with mint.