Black Forest Cake

Food historians believe this cake originated in the mid 1700’s in the Black Forest Region (Baden-Württemberg) of Germany. This region is known for its sour cherries and Kirsch (a clear cherry brandy made from the sour Morello cherry). Some say the cake may have been made to resemble the traditional costume worn by women in the Black Forest. Their dress was black (chocolate flakes), the blouse is white (whipped cream), and the hat has red pom-poms (cherries). This recipe hails from chef David Peters of Saint John, NB and is the best Black Forest cake I have ever tasted! Chef Peters arranged gourmet cooking classes which I had signed up for back in 1982. The three month course included things such as: beer soup, stuffed Cornish hen, chicken Kiev, beef Wellington, jambalaya, cream sauce velouté scallops, French onion soup, baked Alaska and more.

Serves 8

10 eggs
4 tablespoons Kirsch
½ cup sugar

Cocoa mixture:
1 1/2 cups flour
½ cup cocoa
½ cup sugar

For the Syrup:
¼ to ½ cup Kirsch
¼ to ½ cup water
¼ cup sugar
2 tablespoons Cointreau (optional)

Other ingredients:
4 small containers whipping cream
10 oz. can Bing cherries, drained and cut in half
grated or shaved dark chocolate

Preheat oven to 160c (325f). Melt ¼ cup butter in a small dish and let cool to room temperature. In a large bowl beat eggs for 10 minutes and add Kirsch 2 minutes before end of beating. Add ½ cup of sugar. In a bowl combine cocoa mixture. Take beaten eggs and slowly fold in cocoa mixture. Scoop down and draw a figure 8. Dot his 12 times. Add melted butter in every 4 loops. Divide mixture between three 9 inch cake pans that have been greased and floured. Bake 20 to 25 minutes.

Meanwhile, in a saucepan, combine Kirsch and water over medium heat (can add the cointreau if desired). Then add ¼ cup sugar and when this has dissolved, remove from heat and set aside.

Remove cakes from oven and when they are slightly cooled, but still warm, turn cakes on the table. Pour liquid syrup over cakes and let set for 3 minutes. In a large bowl add cream, 3 oz. of Kirsch and 3 oz. of sugar and beat until peaks appear.

Lift one cake onto a plate, take 1/3 of the whipped cream and spread on the cake (about ½ inch thick) followed by a layer of cherries.. Take second cake and place on top. Lay another layer of whipped cream (1/2 inch thick) but no cherries this time. Place the third cake on top and cover with whipped cream all over. Add the rest of the cherries and add chocolate shavings. Garnish with a Maraschino cherry. Refrigerate one day or at least 12 hours before serving.

The Culinary Chase’s Note: I made this cake, at my husband’s request, for his birthday. It may seem like a lot of work, but well worth the effort!

By The Glass Wine Tasting Note: This dessert is rich, moist and intense and simply too much for most wines. Walk past the table wine section and into the world of fortified wines. Don’t waste a complex and expensive Tawny or Vintage Port on this dish. Opt to match the dish with the sweet, bright and simple flavours of good Ruby Port such as Taylor Fladgate First Estate or for a unique alternative seek out Maury; a Grenache based fortified wine from Southern France.