Featured Posts
Recent Articles

Black Forest Cake

This is the original black forest cake recipe by master pastry cook and confectioner Josef Keller (1887-1981) from Radolfzell (Lake Constance, Germany). The world renowned gateau was supposedly created in Bad Godesberg, at the former celebrity cafe Agner.


For a 24-Er-Springform

4 Eggs
100g Sugar
100g Butter
150g Dark Chocolate
3 Tbsp Black Forest Kirsch (Liquor)
50g Flour
50g Potato Flour
1 Tsp Baking Powder
1 Pinch of Salt
150g Ground Roasted Hazelnuts


½ litre Cream
1 Pkt. Vanilla Sugar (or Vanilla Essence)
1/8 litre Black Forest Kirsch (Liquor)
750g Red Cherries
50g (-80 g) Grated Chocolate


Stir eggs and sugar well until smooth. Add the lukewarm runny butter, the melted chocolate (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch. Mix flour, baking powder, salt and potato flour and sieve. Dry roast the ground hazelnuts in a pan untll they are light brown.

Gently mix flour and hazelnuts into the egg-sugar mix and pour all into the pre-buttered springform. Bake at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally. Whip cream and vanilla sugar (or vanilla essence and sugar to taste).

Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream. Spread the drained cherries over it and press them gently into the whipped cream. Assemble the parts to form the cake (including the top part). Cover the whole cake generously with cream and decorate with grated chocolate. If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.

Share and Enjoy:

0 comments for this post

Leave a reply

We will keep You Updated...
Sign up to receive all
interesting site updates!
Subscribe via RSS Feed subscribe to feeds
Popular Posts
Recent Stories
Connect with Facebook
Search Site
Blog Archives
Recent Comments
Tag Cloud