Black Forest Cake Draft

How I make it

Cake

1. Preheat the oven to 350°F (180°C).

2. Melt the chocolate and butter over a water bath. Add the yolks and mix well.

3. In a separate bowl, whip the egg whites with the sugar to stiff peaks and fold into the chocolate mixture.

4. Fold in the flour, cocoa and baking powder.

5. Pour into a 9½-inch (24 cm) round pan and bake for about 40 minutes. Let cool.

Cherry filling

1. Toss the cherries with the sugar and let stand for about 15 minutes, until they release their juice.

2. Heat the juice in a saucepan; meanwhile, stir the cornstarch into the water.

3. When the juice is hot (not boiling), add the cornstarch mixture and the kirsch.

4. Stir well until thickened. Turn off the heat and add the cherries.

Cream

1. In a bowl, whip the 2 cups (500 ml) cream with the sugar.

2. In a separate bowl, whip the 1 cup (250 ml) cream and fold in the melted chocolate, tempering it first so both are close in temperature.

Assembly

1. Slice the chocolate cake horizontally into 3 layers and set one in the bottom of a pan.

2. Spread the chocolate whipped cream on top, then a layer of about 3½ oz (100 g) of the cherry filling.

3. Add the second layer and top with half the plain whipped cream.

4. Cover with the third layer and spread the rest of the whipped cream on top.

5. Decorate with cherries and grated bittersweet chocolate, if you like.