Schwarzwälder Kirschtaart

Ingredients

• 6 eggs (M)
• 180 g fine granulated sugar
• 1 pinch of salt
• 120 g all-purpose flour
• 50 g unsweetened cocoa powder
• 1 tsp baking powder
• 40 g unsalted butter, melted
• 6 tbsp kirsch (Schwarzwälder cherry brandy)
• 700 ml whipping cream (chilled)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 400 g cherries in syrup (jar or can), drained
• 100 g dark chocolate, finely grated
• Fresh cherries for decoration

Instructions

1. 1

   Preheat the oven to 180°C (top and bottom heat). Grease your cake pan and dust lightly with cocoa powder.Whisk the eggs with the sugar and a pinch of salt over a bain-marie until light and pale yellow, about 10 minutes. Remove from the heat and continue whisking for another 5 minutes until the mixture has cooled.Sift the flour, cocoa powder and baking powder together. Gently fold this into the egg mixture in two or three additions so you retain as much air as possible.Melt the butter and let it cool slightly. Gently fold the melted butter into the batter.Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, until a skewer comes out clean. Let the sponge cool completely on a wire rack.Slice the sponge horizontally into three equal layers. Generously sprinkle each layer with kirsch and let it soak in for a moment.Whip the cream until stiff with the powdered sugar and vanilla extract. Reserve a portion for decoration.Place the bottom layer of sponge on a serving plate. Spread a layer of whipped cream and scatter half of the drained cherries over it. Repeat with the second layer. Finish with the third sponge layer.Cover the outside and top of the cake with the remaining whipped cream. Press the grated dark chocolate onto the sides.Pipe dollops of whipped cream on top and place a fresh cherry on each. Grate a little extra chocolate over the top for a beautiful finish. Chill the cake for at least 2 hours before serving.