Black Forest Cake is coming✨✨✨

My mom once said that when I was a child, she brought a little candy to a party and told other parents to watch out that their kids weren't eating too much. She later found out that my brother and I had eaten it all. We didn't have much sugar in the house, and maybe that's why I still have a sweet tooth🤑

When a friend sent me a batch of 6kg cherries, I didn't want to eat them all straight away, but wanted to make a dessert. When I was growing up, many London cafes had black forest cake, which is rare now. I went through the history of this cake and found that it was very popular in the 1970s, when it was brought to London from Germany, and everyone thought it was an exotic dessert. I used the recipe of German pastry chef Hubert Keller, and then I boiled the cherries sauce.

"9-inch cake pan."🍰🍰🍰

Ingredients:

- 750g cherry sauce (made from 100g cherries, halved and pitted)

- 2 tablespoons white sugar

- 2.5 tablespoons kirsch (cherry liqueur)

- Juice of half a lemon

- 3 tablespoons unsalted butter (melted and cooled)

- 60g all-purpose flour

- 20g cocoa powder

- 1/4 teaspoon salt

- 6 eggs (148g)

- 1 teaspoon vanilla extract

- 60g dark chocolate (70% cocoa solids)

- 600ml heavy cream

Instructions:

Cherry Filling:

1. In a small saucepan, cook the cherries and sugar over low heat until the cherries soften but still hold their shape.

2. Add kirsch, lemon juice, and sifted cornstarch to the mixture. Cook until it thickens into a jam-like consistency.

3. Remove from heat, let it cool, and refrigerate. This step can be done in advance; I found that marinating the cherries for four days enhances their flavor.

Chocolate Sponge Cake:

4. Preheat the oven to175°C.

5. Beat eggs, vanilla extract, and white sugar together until they reach ribbon stage - meaning the mixture triples in volume and when you lift up the whisk or beaters, it falls back onto itself like ribbons instead of immediately disappearing.

6. Sift cocoa powder, salt, and flour together in another bowl then gently fold them into the egg mixture without stirring vigorously.

7. Fold in melted butter.

8.Bake for40 minutes then let it cool completely before slicing into three layers.

Chocolate Shards:

9.Heat chocolate over low heat until melted at around46°C.This temperature ensures that the chocolate doesn't melt too easily while also making it more brittle.

10.Brush melted chocolate onto a silicone mat using a spoon then place it in the refrigerator to set.

Assembly:

11.Whisk fresh cream until stiff peaks form then spread a layer on top of one cake layer followed by cherry filling before adding another cake layer on top.Repeat this process once more before spreading cream on top as well.

12.Remove chilled chocolate shards from refrigerator and break them into pieces to use as decoration.❤️❤️❤️

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