Black Forest cake

COOK TIME
140 mins

TOTAL TIME
140 mins

Ingredients

Directions

1. 1

   Line the recesses of a muffin tray (for 12 pieces) with paper cups. Melt butter at low heat, let it cool down. Separate eggs. Beat the egg whites and 1 pinch of salt until stiff, adding sugar and 1 packet of vanilla sugar.

2. 2

   Beat the egg yolks separately. Sift flour, cocoa and baking powder on top and fold in. Fold in liquid butter. Spread into the moulds. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 15-20 minutes.

3. 3

   Let it cool down.

4. 4

   Peel fine rolls from the chocolate with a peeler. Remove the muffins from the paper cups. Cut off a lid (upper third) from each muffin. Sprinkle the muffin bottoms with 1 tsp. kirschwasser.

5. 5

   Spread jam on top, except for 2 tablespoons.

6. 6

   Whip the cream until stiff and allow 3 packets of vanilla sugar to trickle in. Pour into a piping bag with a small perforated spout. Spray one layer on the jam. Place the lid on top. Pass the jam through a sieve.

7. 7

   Decorate muffins with cream tuffs, jam and chocolate rolls.

Nutrition Facts

KCAL
420 kcal

CARBS
40 g

FATS
23 g

PROTEINS
6 g