Black Forest chocolate cake

Ingredients

Directions

1. 1

   Drain the cherries well. Roughly chop the chocolate and melt over a warm water bath. Cream fat, sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Stir in 100 g cream and melted chocolate. Mix 250 g flour, cocoa and baking powder and stir into the dough.

2. 2

   Dust the cherries, except for 2 tablespoons, with 2 tablespoons of flour and fold into the dough. Grease a box form (2 litres capacity) and dust with flour. Put the dough into the tin and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °c/ gas: level 2) for 60-70 minutes. Cover the cake after about 45 minutes if necessary. Remove the cake from the oven and let it cool down for 10 minutes. Carefully turn out onto a cake rack and let it cool down. Cut the cake once horizontally. Mix jam with kirsch. Spread on the bottom cake base. Carefully place the lid on top. Mix cream firmer and 1 sachet of vanilla sugar.

3. 3

   Carefully turn out onto a cake rack and let it cool down. Cut the cake once horizontally. Mix jam with kirsch. Spread on the bottom cake base. Carefully place the lid on top. Mix cream firmer and 1 sachet of vanilla sugar. Whip 300 g cream until stiff, allowing the cream firmer to trickle in. Pour into a piping bag with a large star-shaped spout. Spray the tuffs close together on the cake. Decorate cake with remaining cherries and chocolate shavings. Keep cool until serving. Cut into slices with a sharp or electric knife

4. 4

   Whip 300 g cream until stiff, allowing the cream firmer to trickle in. Pour into a piping bag with a large star-shaped spout. Spray the tuffs close together on the cake. Decorate cake with remaining cherries and chocolate shavings. Keep cool until serving. Cut into slices with a sharp or electric knife

5. 5

   2 hours waiting time