Schwarzwaelder Kirschtorte/ Black Forest Torte
For the shortcake layer:
100g melted butter
Mix all ingredients into a dough - line 26cm springform base with the shortbread dough. Prick with a fork and bake at 180C for 15-20minutes or until light golden in colour. Leave to cool.
For the chocolate sponge:
250ml cup water
90ml oil (sunflower/rapeseed/canola)
3 tablespoons cocoa powder
21/2 tsp baking powder
11/2 cup sugar
13/4 cup flour sifted
In a pot bring water, oil and cocoa to the boil. Set aside and leave to cool to room temperature.
Beat eggs and sugar until light and frothy. Add flour and baking powder and fold in. Add in the water oil cocoa mixture and fold in. Pour batter into a g
greased 26cm springform and bake at 180C for 25-30minute or until a skewer comes out clean.
Remove from the form and leave to cool.
1 jar MORELLO cherries (these have a natural tanginess that makes for a tastier cake with a stronger cherry flavour)
3 tsp cornflour
1 litre cream
3 tablespoons icing sugar
2 tablespoons cornflour
1 shot Kirschwasser liqueur
chocolate to decorate as desired
Drain the juice off the cherries and bring to a boil. With a small amount of water, mix the 3 teaspoons corn flour and add to the boiling cherry juice. Beat well whilst boiling. Remove from heat and add the cherries and fold into the mix. Layer the cherries onto one half of the chocolate cake and leave to cool.
Beat the cream with the icing sugar, kirschwasser and 2 tablespoons corn flour. (corn flour helps the cream to stay stiff rather than melt especially in warmer climates).
Onto the shortbread layer smear a layer of redcurrant jam and some cream. Place the lower half of the chocolate cake,with the cherries on, onto the shortbread and cream. Then put a thick layer of cream onto the cherries and place the top half of the chocolate cake on top. Cover the sides and tops of the cake with cream and decorate as desired.
(I often make chocolate decorations by melting chocolate in a plastic bag in the microwave and then cutting the corner off the bag, and 'drawing' the desired decoration onto baking paper and leaving it to set before using as decorations)