Black forest truffle cake

Black forest truffle cake

By Janine Ratcliffe, olive magazine

Turn the clock back with our nostalgic black forest cake with a modern twist.


Total Time: 1 hour 10 minutes
Yield: serves 10

Ingredients

  • dark chocolate 250g, roughly chopped
  • butter 150g, plus extra for the tin
  • eggs 5, separated
  • caster sugar 150g
  • ground almonds 30g
  • kirsch 1 tbsp

TOPPING

  • double cream 250ml
  • icing sugar 2½ tbsp
  • kirsch 1½ tbsp
  • Opies Black Cherries with Kirsch ½ a jar
  • dark chocolate curls to decorate, (see notes below)

Method

Step 1

Heat the oven to 160C/fan 140C/gas 3. Butter and base-line a 23cm round springform cake tin with baking paper.

Step 2

Melt together the chocolate and butter in a heatproof bowl over (but not touching) a pan of gently simmering water (or melt in short bursts in the microwave).

Step 3

Put the egg yolks and whites in separate bowls. Beat the yolks until light and fluffy.

Step 4

Cool the chocolate mixture until just-warm then stir in 50g of the sugar. Gradually stir in the egg yolks. Stir in the almonds and kirsch.

Step 5

Whisk the egg whites until soft peaks form, then whisk in the rest of the sugar, 2 tbsp at a time, until you have stiff, glossy meringue. Add a large spoonful of the egg whites to loosen the chocolate mixture then gently fold in the rest of the meringue, keeping in as much air as possible.

Step 6


Spoon into the tin and bake for 30-35 minutes, then leave to cool completely in the tin. It will sink and crack a little but you’ll cover this with decoration.

Step 7

To finish, whip together the cream, icing sugar and kirsch until soft peaks form. Dollop over the cake, then add cherries and chocolate curls to finish.

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