Schwarzwälder Kirschtorte

Instructions

1. 1

   Preheat oven to 175°C (350°F). Grease and flour two 20-centimeter (8-inch) round cake pans, then line the bottoms with parchment paper.

2. 2

   Separate eggs carefully, ensuring no yolk gets into the whites. Beat egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk egg yolks with 100 grams (3.5 ounces) of the granulated sugar until pale and thick, about 3-4 minutes.

3. 3

   Sift together flour, cocoa powder, and baking powder. Fold half the dry mixture into the yolks, then gently fold in half the egg whites. Add remaining dry mixture and fold in remaining whites until no streaks remain. Divide batter evenly between prepared pans.

4. 4

   Bake for 25-30 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.

5. 5

   Prepare the cherry syrup mixture by combining reserved cherry syrup with 2 tablespoons kirsch and 2 tablespoons cherry liqueur. Whip cold heavy cream with powdered sugar and remaining 50 grams (1.8 ounces) granulated sugar until stiff peaks form.

6. 6

   Using a long serrated knife, carefully split each cooled cake layer horizontally to create four thin layers. Place the first layer on a cake board or serving plate and brush generously with the cherry syrup mixture.

7. 7

   Spread a thin layer of whipped cream on the syrup-brushed cake, then distribute about one-quarter of the drained cherries over the cream. Repeat layering with remaining cake layers, syrup, cream, and cherries, ending with the final cake layer.

8. 8

   Brush the top cake layer with remaining syrup. Cover the entire cake with a crumb coat of whipped cream, then apply a final thick layer of whipped cream to all sides, creating a smooth or textured finish as preferred.

9. 9

   Using a vegetable peeler or chocolate shaver, create dark chocolate shavings from the dark chocolate bar. Press shavings gently into the sides of the cake and sprinkle generously over the top surface.

10. 10

    Arrange the 25 whole decorated cherries on top of the cake in a decorative pattern, spacing them evenly. Refrigerate for at least 4 hours, preferably overnight, before serving to allow flavors to meld and structure to set.