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Gluten-free Black Forest (Germany)

Gluten-free Black Forest, Schwarzwälder Kirschtorte, Germany

Black Forest, or Schwarzwälder Kirschtorte , is one of Germany's most famous desserts. This cake, known for its layers of chocolate sponge cake, tart cherries and whipped cream, is a must-have for birthdays or other celebrations. Revisited here in a gluten-free version, it retains all its deliciousness and refinement. Find out how to make this pastry masterpiece suitable for those with gluten intolerance to impress your guests or please yourself!

Preparation time 40 mins
Cooking time 30 mins
Rest time 2 hrs
Total time 3 hrs 10 mins
Difficulty: intermediary
Servings: 8
Ingredients
  • For the gluten-free sponge cake:
  • 6 eggs
  • 160 g of sugar
  • 150 g gluten-free flour (or 120 g rice flour and 30 g cornstarch)
  • 40 g unsweetened cocoa powder
  • 1 tsp gluten-free baking powder
  • For the garnish:
  • 500 g cherries (in syrup, in a jar, pitted)
  • 2 Tbsp of sugar
  • 2 tbsp of kirsch (optional)
  • 400 ml of whole liquid cream (very cold (or a mixture of liquid cream and mascarpone))
  • 3 Tbsp of icing sugar
  • 1 tsp vanilla extract
  • For decoration:
  • Dark chocolate shavings
  • A few whole cherries
Preparation
  1. 1

    Preparation of the sponge cake: Preheat your oven to 180°C. Use a pastry circle or line a round mold (20 cm in diameter) with baking paper or grease it with a little butter. Use eggs at room temperature. Whisk the eggs with the sugar until the mixture whitens (if possible with an electric mixer). They should double in volume. Sift the rice flour, starch, cocoa and yeast to avoid lumps, then gradually incorporate them into the egg-sugar mixture.

  2. 2
    Pour the dough into the mold and bake in the lower oven for 25 to 30 minutes. Check the cooking with the tip of a knife, which should come out dry.
  3. 3
    Let cool completely, then cut the sponge cake into three equal discs.
  4. 4
    Preparation of the filling: Reduce the syrup from the can of cherries. Add the kirsch (optional) and let cool.
  5. 5

    Whip the very cold liquid cream (or the cream and mascarpone mixture) into stiff whipped cream, gradually adding the icing sugar and vanilla extract.

  6. 6
    Assembling the cake: Place the first disk of sponge cake on a serving dish. Soak it lightly with the cherry juice. Spread a layer of cherries and cover with a layer of whipped cream. Place the second disk of sponge cake, soak it as well, and repeat with another layer of cherries and whipped cream. Place the last disk, cover the entire cake with a thin layer of whipped cream to smooth it.
  7. 7
    Decoration: Decorate the sides and top of the cake with the chocolate shavings (which you can make on a chocolate bar, with a sparing knife).
  8. 8
    Arrange a few whole cherries on top for a pretty finish.
  9. 9
    Refrigerate for at least 2 hours before serving.
Note

The Black Forest is even better the next day.

Tags: Gluten Free Black Forest, Festive Chocolate Cake, Gluten Free Chocolate Cake, German Dessert
Read it online: https://glutenevasion.fr/recette/foret-noire-sans-gluten-allemagne/