Ingredient: cherry brandy

While the origins of the black forest cake aren’t all that clear, some historians believe that its origins can be traced back to the Black Forest Region of Germany. This part of Germany is well known for its sour cherries and ‘Kirschwasser‘ … a clear cherry brandy.

This iconic creation is a layered confection of a liqueur ‘soaked’ chocolate cake with rich whipped cream and sour cherries between its layers. The liqueur and cherries give the cake an intense and unique fruity flavor. It’s these sour cherries which gave it its German name: Schwarzwald Kirsch Kuchen or Black Forest Cherry Cake.

There are many origin stories about the cake. Some sources claim that the name of the cake is inspired by the traditional custom of the women of the Black Forest region, with a characteristic hat with big red pom-poms on top called a ‘Bollenhut’. The earliest published written record of black forest cake was in 1934, by a German confectioner. Today, the cake is well known worldwide and probably one of the most popular cakes in Germany.

Since we just happen to have a nice little sour cherry tree growing in our garden, why not put some of them to good use in these cakes?!

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Black Forest Desserts

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Course

dessert

Cuisine

German

Keyword

black forest desserts

Servings

MetricUS Imperial

Ingredients

• 1/4 cup unsalted butter, room temperature
• 1/3 cup PLUS 3 Tbsp light brown sugar
• 1 1/2 cups sour cherries When pitting them, reserve 1 tsp juice
• 1/3 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 large egg yolk
• 3 Tbsp milk
• 1/4 cup heavy cream
• 2 tsp cherry brandy

Course dessert Cuisine German Keyword black forest desserts Servings MetricUS Imperial Ingredients 1/4 cup unsalted butter, room temperature 1/3 cup PLUS 3 Tbsp light brown sugar 1 1/2 cups sour cherries When pitting them, reserve 1 tsp juice 1/3 cup flour 1/4 cup unsweetened cocoa powder 1/4 tsp baking powder 1/4 tsp salt 1 large egg yolk 3 Tbsp milk 1/4 cup heavy cream 2 tsp cherry brandy

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 degrees.
2. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.
3. In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.
4. Place ramekins on a rimmed baking sheet. Bake until a toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes.
5. In a small bowl, beat cream, 1 tablespoon brown sugar, and cherry brandy until soft peaks form. Run a paring knife around edge of each cake and invert onto a plate. Serve cakes with brandy whipped cream.

   

Recipe Notes

• Kirschwasser is German for 'Cherry Water', and while it may be as clear as water, it packs quite a punch.  This double distilled brandy made from the sour Morello cherries is, more often than not, simply referred to a Kirsch. This 'not too sweet with a subtle cherry/almond flavored' liqueur is a vitally necessary ingredient to make a traditional Black Forest Cake; for that is where both the cake and Kirschwasser hail from...  The Black Forest, or Schwarzwald, in southwestern Germany.