Konditorei Black Forest Cake with Chocolate Shortcrust and Kirsch Syrup

Method

1. Shortcrust base: rub the shortcrust flour, cold butter, a tenth of the sugar and a quarter of the cocoa between your fingertips until sandy, then bring together with a few drops of cold water. Roll out 3 mm thick between sheets of baking paper and cut a circle using the base of a 14 cm springform tin. Prick with a fork and chill for 15 minutes. Preheat the oven to 180 °C, bake for 10 min and leave to cool.

   Add in this stepPlain flour (for the shortcrust) 40 gCold butter, diced (for the shortcrust) 25 gCaster sugar 8 gUnsweetened cocoa powder 3.5 g

   oven

2. Génoise: put the eggs, six tenths of the sugar and the salt in a heatproof bowl set over a pan of barely simmering water on low heat and whisk until just warmer than body temperature, about 40 °C. Take it off and whisk with an electric mixer on high for 8 min, until it cools, triples in volume and falls in a ribbon. Warming the eggs gives a finer, more stable foam.

   Add in this stepEggs, room temperature 2Caster sugar 48 gSalt 1 pinch

   low heat

3. Sift the flour, cornflour and remaining cocoa and fold in gently in 2 or 3 additions. Stir a spatula of batter into the melted butter first, then fold that back in quickly so the butter doesn't sink. Pour into a lined 14 cm tin, lower the oven to 175 °C and bake for 20 min. When a skewer comes out clean, cool in the tin for 10 minutes, then unmould and cool completely.

   Add in this stepPlain flour (for the sponge) 30 gCornflour (for the sponge) 15 gUnsweetened cocoa powder 11 gMelted butter, warm (for the sponge) 15 g

   oven

4. Compote: bring the cherry juice, about a seventh of the sugar, the cinnamon stick and cloves to the boil. Stir the compote cornflour into 1 tablespoon of cold water, add it and cook over medium heat, stirring, for 2 min, until thick and glossy. Fish out the cinnamon and cloves, fold in the cherries and cool completely.

   Add in this stepJuice from the cherry jar 150 mlCaster sugar 12 gCinnamon stick 1Whole cloves 1Cornflour (for the compote) 12 gJarred sour (morello) cherries, drained 180 g

   medium heat

5. Kirsch syrup: boil the water and the remaining sugar in a small pan over medium heat for 1 min, until dissolved. Take off the heat, let it cool, then stir in most of the kirsch (about three fifths). Added while hot, the kirsch aroma would evaporate.

   Add in this stepWater (for the syrup) 40 mlCaster sugar 12 gKirsch (cherry brandy) 18 ml

   medium heat

6. Cream: soak the gelatine in cold water for 5 minutes. Whip the cream with the icing sugar and vanilla to soft peaks. Squeeze the gelatine and melt it with the remaining kirsch in a small pan over low heat, just until dissolved (boiling weakens its setting power). Stir 2 tablespoons of cream into the gelatine, then pour it into the cream while whisking and whip for 3 min more until firm. Keep a quarter in the fridge for finishing.

   Add in this stepGelatine sheets 1Kirsch (cherry brandy) 12 mlWhipping cream (35%+ fat, well chilled) 300 mlIcing sugar 30 gVanilla extract ½ tsp

   low heat

7. Assemble: put the shortcrust on a plate and spread it thinly with jam. Cut the sponge into 3 layers, put the first on top and close the springform ring (or a cake collar) around it. Brush with syrup, pipe a ring of cream around the edge and a ring in the middle, and fill the gaps with cherry compote. Cover with a thin layer of cream, then add the second layer, syrup, cream, the third layer and syrup. Chill for 4 h to set.

   Add in this stepCherry or redcurrant jam 25 g

8. Finish: remove the ring, cover the top and sides smoothly with the reserved cream and pipe rosettes with a star nozzle. Scrape a knife blade, held upright, across a room-temperature chocolate block to make curls. Press the curls onto the sides and pile them in the centre, then crown each rosette with a cherry.

   Add in this stepDark chocolate block (for curls) 50 gCherries for decorating (fresh with stems if possible) 5