Black Forest Cake

For the Black Forest gateau, first prepare the dough. Separate the eggs and beat the egg whites with granulated sugar until stiff.

Melt butter with cooking chocolate, stir the chocolate with yolks and powdered sugar until creamy. Mix in flour and baking powder well, then carefully fold in the snow.

Fill the dough into a greased and floured springform pan (24 cm) and bake in the oven at 180 °C top/bottom heat for about 40 minutes. Let the cake cool, remove it from the pan and cut it in two crosswise.

For the cream, whip the whipped cream until stiff. Spread 2 tablespoons of kirsch on the 1st cake layer, spread half of the whipped cream on the layer and place half of the sour cherries on top.

Place the 2nd base on top and again drizzle with 2 tablespoons of kirsch, spread remaining whipped cream on top and top with remaining cherries. Place the lid on top.

For the decoration, whip whipped cream until stiff, spread whipped cream all around the cake. Sprinkle with grated chocolate and decorate the Black Forest gateau with sour cherries or candied cherries as desired.

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