Black Forest Cake

Black Forest Cake: A Delicacy with a Story

If you're looking for a dessert that will impress and delight your taste buds, then Black Forest Cake is the perfect choice! This is a classic recipe, a symbol of elegance and refinement in the world of pastries, combining layers of decadent chocolate, juicy cherries, and airy whipped cream. Whether you're making it for a special occasion or simply to indulge yourself, this cake will bring a smile to your face.

Preparation Time:
- Active time: 30 minutes
- Baking time: 30 minutes
- Total time: 60 minutes
- Servings: 12

Magical Ingredients:

*For the Cake Base:*
- 4 large eggs
- 180 g sugar
- 1 packet vanilla sugar
- 200 g flour
- 1 teaspoon baking powder
- 4 tablespoons cocoa powder
- 2 teaspoons rum essence
- 50 g dark chocolate melted in 3-4 tablespoons of milk
- 3-4 tablespoons chopped dark chocolate

*For the Cherry Syrup:*
- 100 ml water
- 50 g sugar
- 100 ml cherry liqueur

*For the Cherry Jelly:*
- 1 jar of cherry compote
- 3-4 tablespoons sugar
- 1 packet vanilla sugar
- 3 tablespoons cornstarch
- 100 ml cherry liqueur

*For the Whipped Cream:*
- 500 ml liquid cream (preferably not vegetable)
- 2 packets whipped cream stabilizer (1 packet/250 ml cream)
- 150 g powdered sugar
- 80 ml cherry liqueur

*For Decoration:*
- 100 g grated dark chocolate
- Fresh cherries or from compote

A Bit of History:
Black Forest Cake has its origins in the sweet traditions of a region rich in natural ingredients, based on cherries and chocolate. This combination not only offers an unmistakable taste but also a sweet memory of winters spent with loved ones, wrapped in the warmth of a fragrant cake. Over the years, the recipe has evolved, but its essence has remained — it has become a symbol of celebrations and happy moments.

Step by Step: Preparing the Cake

1. Preparing the Cake Base:
- Start by preheating the oven to 180°C. Prepare a 25 cm x 35 cm baking tray, lining it with parchment paper to prevent sticking.
- In a large bowl, beat the egg whites with a pinch of salt on medium speed until foamy. Gradually add the sugar and continue to beat until a firm meringue forms.
- Add the egg yolks one at a time, starting to mix on low speed, then incorporate the melted chocolate.
- Sift the flour, baking powder, and cocoa powder, adding them gradually to the mixture, gently folding with a spatula to avoid losing air.
- Pour the mixture into the prepared tray and bake for about 25-30 minutes, or until a toothpick comes out clean. Let the cake base cool completely.

2. Preparing the Cherry Syrup:
- In a saucepan, boil the water with the sugar until a slightly thick syrup forms. Add the cherry liqueur and let it cool.

3. Preparing the Cherry Jelly:
- Drain the cherries from the compote and keep the juice. In a saucepan, bring the juice to a boil, and mix a few tablespoons of it with the cornstarch until smooth.
- When the juice boils, add the cornstarch mixture and stir quickly to avoid lumps. Remove from heat, add the sugar, vanilla sugar, and liqueur, mixing well. Add the cherries and let it cool.

4. Preparing the Whipped Cream:
- Make sure the cream is cold before whipping it. In a cold bowl, whip the cream on medium speed for 2-3 minutes, then increase the speed until it becomes firm.
- Add the powdered sugar and whipped cream stabilizer, continuing to whip until you achieve a firm texture. Add the cherry liqueur and gently mix.

5. Assembling the Cake:
- Cut the cake base into two equal parts. Soak the first layer with the cherry syrup, then add the warm cherry jelly and spread 3/4 of the whipped cream on top.
- Place the second layer of cake, soak it again, and cover with the remaining whipped cream. Decorate with cherries, grated chocolate, and, if desired, a cherry sauce.

Practical Tips:
- Ingredient Quality: Use good quality chocolate for an intense flavor. It's a detail that makes a difference!
- Resting Time: The cake gets better if you let it sit in the fridge overnight. This allows the flavors to meld perfectly.
- Care when whipping cream: Be careful not to over-whip the cream, or it will separate into butter and whey. Stopping at the right moment is key!

Frequently Asked Questions:
- *Can I use non-alcoholic liqueur?* Yes, you can replace the liqueur with cherry juice or flavored water. The taste will be different, but it will still be delicious.
- *How can I keep the cake longer?* Store the cake in an airtight container in the fridge. It keeps well for 3-4 days.
- *Are there variations of the recipe?* You can experiment with other fruits, such as raspberries or strawberries, which pair wonderfully with chocolate.

Serving and Pairings:
Black Forest Cake can be served as is or alongside a scoop of vanilla ice cream or even with warm chocolate sauce. A cup of coffee or a complementary sweet wine will highlight the rich flavors of the dessert.

Now it's time to get cooking! Whether it's a special occasion or simply a desire to indulge, Black Forest Cake will surely bring joy and happiness to your table. Enjoy every bite and savor the magic of this classic dessert!