Name: Black Forest Cherry Cake
Yield: Serves Twelve
Cuisine: Austrian
Ingredients: 600 ml/1 pint/2½ cups double (heavy) cream, lightly whipped; 75 g/3 oz/⅔ cup self-raising (self-rising) flour, sifted; 50 g/2 oz/½ cup ground almonds; 425 g/15 oz can pitted black cherries, drained, with their juices reserved; 45 ml/3 tbsp Kirsch; 12 fresh cherries with stalks; 130 g/5 oz plain (semi sweet) chocolate; 200 g/7 oz plain (semisweet) chocolate, broken into squares; 115 g/4 oz/½ cup unsalted (sweet) butter; 3 eggs, separated; 115 g/4 oz/½ cup soft dark brown sugar

Preparation info

Serves
Twelve

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Ashkenazic Jews, especially from Germany, Vienna, a Lsace and Hungary, had a great love of rich, creamy cakes. This layering of chocolate cake, cherry, kirsch, whipped cream and chocolate curls has no religious symbolism. It is, however, one of the most irresistible delicacies you could ask for and is firmly entrenched in the high tea culture as the perfect accompaniment to an afternoon cup of coffee.