Black Forest Cake

Cake

• 7 eggs
• 240g sugar
• 1 pinch kosher salt
• 50g cocoa
• 150g flour
• 0.5 teaspoon baking powder
• 50g cornstarch
• 60g butter, melted

Cherry Filling

• 24 fl oz cherries
• 45g cornstarch
• 1 pinch cinnamon (optional)
• 60g sugar
• 0.5 lemon, juice
• 100ml Kirschwasser + 20ml water (or 100ml cherry juice)

Cream Filling & Topping

• 700ml whipped cream
• 25ml Kirschwasser
• 65g sugar
• 4.5 teaspoons gelatine powder (or 9 sheets)
• 400ml whipped cream
• 1 pouch whipped cream stabilizer
• 1 dark chocolate bar, cooled
• 12 fresh or cocktail cherries

1. Beat eggs with salt and sugar approximately 20 minutes.
2. Mix dry ingredients (flour, cocoa, cornstarch, baking powder) separately; fold into egg mixture with melted butter.
3. Grease 26cm pan, add dough, bake at 190°C for 25-30 minutes.
4. Cool completely, refrigerate 1 hour for firmness.
5. Drain cherries through sieve, reserve juice.
6. Combine starch, cinnamon, sugar, lemon juice in saucepan; boil until thickened.
7. Add cherries, cool.
8. Prepare gelatine per package directions.
9. Whip cream with Kirschwasser and sugar until stiff; mix with gelatine, then combine.
10. Stir in 25ml Kirschwasser.
11. Slice cake into 3 layers.
12. Place first layer upside-down; brush 0.33 "cake potion" onto it.
13. Pipe cream border around edge.
14. Add half cherry filling inside cream rim.
15. Option: place cake ring around cake.
16. Cover layer with cream.
17. Place second layer on top.
18. Repeat: brush potion, cream rim, remaining cherries, cover with cream.
19. Brush third layer with potion, position cut-side down (bottom up).
20. Cover with lid, refrigerate minimum 4 hours or overnight.
21. Whip cream with stabilizer (or 1 tablespoon cornstarch).
22. Shave and grate chocolate bar.
23. Remove from fridge; cover entirely with cream.
24. Apply grated chocolate to sides.
25. Mark 12 slice divisions on top.
26. Pipe 12 cream swirls (one per slice).
27. Top with shaved chocolate and place one cherry per swirl.