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- Cuisine: French
- Serves 10
Ingredients
Syrup
120 ml water
120 g caster sugar
40 ml kirsch
500 ml cream
100 g icing sugar
a chocolate sponge cake, about 24 cm diameter
80 g cherry or berry jam
About 120 g preserved cherries in brandy
250 g chocolate flakes
A little icing sugar for dusting
Preparation
Bring the water and sugar to the boil in a saucepan and simmer for 5 minutes. Add kirsch to this syrup.
Beat cream and icing sugar until firm.
Cut sponge into three equal layers. Lightly brush one layer with kirsch syrup then spread with jam. Top with a second layer of sponge and lightly brush with syrup.
Spread this second layer with about 1 1/2 cups whipped cream and top with preserved cherries, except for 10 cherries which will be used for garnishing.
Add the third layer of sponge. Spread cream on this layer and all around the cake, smoothing as much as possible.
Pat chocolate flakes around and on top of the cake.
Using a piping bag fitted with a serrated nozzle, pipe 10 rosettes of cream on top of cake.
Place a cherry on each cream rosette and dust with a little icing sugar.
Refrigerate cake until 15 minutes before serving.
If you enjoyed this Blackforest cake recipe then browse more French recipes, dessert recipes, cake recipes, chocolate recipes, baking recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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