Name: Meringue Black Forest Cake
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: 1½ cups (360 ml) heavy cream; 1 Chocolate Chiffon Sponge Cake I, 10 inches (25 cm) in diameter; Dark Chocolate Triangles, 1½ inches (3.7 cm) tall and ¾ inches (2 cm) wide at the base; Dark Chocolate Squares; ⅓ cup (80 ml) simple syrup; 2 teaspoons (10 g) granulated sugar; Dark coating chocolate, melted; ⅓ cup (80 ml) kirschwasser; 4 Meringues Noisettes, 10 inches (25 cm) in diameter; ⅔ recipe or 3 pounds (1 kg 365 g) Crème Parisienne (see Note); Unsweetened cocoa powder

Preparation info

Yield:
2
cakes, 10 inches in diameter

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This cake is a variation combining the chocolate-flavored whipped cream and sponge cake of the traditional German Black Forest Cake with the meringue layers and kirsch flavoring of the Swiss specialty Swiss Kirsch Cake (Zugar Kirsch Torte).

The chocolate triangles make a spectacular decorative finish, but they can be a bit time-consuming to make. A much quicker and still perfectly acceptable method is simply to break the chocolate sheet into small pieces after it has hardened