Schwarzwälder Kirschtorte

🔥 Prep

• Measure out 200 g flour and 50 g cocoa powder; sift them together into a bowl.
• Separate 6 eggs into yolks and whites, placing yolks in a large mixing bowl and whites in a clean bowl.
• Measure out 200 g sugar; set aside 100 g for the batter and 100 g for the cherry filling.
• Rinse 300 g cherries, pit them if necessary, and set aside.
• Chill 500 ml cream in the refrigerator for whipping later.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease two 20 cm (8‑inch) round cake tins; line the bases with parchment paper.
• 2. In the bowl with egg yolks, add 100 g sugar and whisk until pale and thick, about 3 minutes on medium speed.
• 3. Gradually fold in the sifted flour‑cocoa mixture until just incorporated, being careful not to over‑mix.
• 4. In a separate clean bowl, whisk the 6 egg whites to stiff peaks; gently fold them into the batter in two additions, preserving the airiness.
• 5. Divide the batter evenly between the prepared tins and smooth the tops.
• 6. Bake in the preheated oven for 25‑30 minutes, or until a skewer inserted into the centre comes out clean; rotate the tins halfway through baking for even colour.
• 7. Remove the cakes from the oven and let them cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
• 8. While the cakes cool, place the 300 g cherries in a saucepan with the remaining 100 g sugar and a splash of water (about 2 tbsp); cook over medium heat for 5‑7 minutes, stirring occasionally, until the cherries release their juices and the mixture thickens slightly.
• 9. Remove the cherry compote from heat and let it cool; if desired, stir in a tablespoon of kirsch (optional) for authentic flavor.
• 10. Whip the chilled 500 ml cream to soft peaks; sweeten with a tablespoon of sugar if preferred, then keep chilled until assembly.
• 11. To assemble, place the first sponge layer on a serving plate, spread a thin layer of whipped cream, then spoon over half of the cherry compote; repeat with the second layer, covering the top and sides with the remaining whipped cream.
• 12. Garnish the cake with chocolate shavings (made from extra cocoa if desired) and a few whole cherries; refrigerate for at least 2 hours before serving to allow flavors to meld.

🔥 Serve

• Slice the Schwarzwälder Kirschtorte with a hot, wet knife for clean cuts and serve chilled.
• Pair each slice with a cup of freshly brewed coffee or a glass of cold milk.
• Optional: accompany with a dollop of extra whipped cream and a maraschino cherry on the side.