Black forest cake

1. Preheat the oven at 190°C (th. 6/7). Buttered 1 round mould of about 22cm in diameter. Separate the yolks from the whites. Place the yolks with 200 g of sugar in a bowl. Whisk until it turns white. Add the flour and the cocoa.

2. Beat the egg whites until they are firm with a pinch of salt. Fold gently into the batter. Pout the batter into the buttered mould. Bake for 20 minutes. Test the doneness with the blade a knife, it should come out clean. Leave to cool for 5 minutes, then remove from the mould.

3. Bring 25 cl of water with the remaining sugar and 1 tablespoon of kirsch to a boil. Set aside. Prepare the ganache: break half the chocolate into pieces in a bowl. Bring the liquid cream to a boil and pour in the chocolate. Wait for 5 minutes, then whisk.

4. Remove the mould from the cake and cut into 3 discs. Place each disc on a plate, prick the surface and sprinkle the kirsch syrup. Beat the heavy cream. When it is firm, add the icing sugar and continue to beat the mixture. Then add the rest of the kirsch and mix.

5. Assemble the black forest cake: Spread the first disc with ganache. Cover with the second disc and spread the cream with 3/4 of the cherry confit cut into small pieces. Then cover with the third disc and finish with the cream.

6. Chop up the remaining chocolate and decorate the black forest cake with the remaining cherries. Serve cold.

Photo credit : Sucré Salé