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Little Black Forest cakes

Little Black Forest cakes

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(5 ratings)

Prep: 25 mins - 30 mins Cook: 12 mins

Moderately easy

Serves 6
These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead

Nutrition and extra info

  • Sponge only
  • Vegetarian

Nutrition per serving

  • kcalories570
  • fat37g
  • saturates19g
  • carbs47g
  • sugars33g
  • fibre1g
  • protein9g
  • salt0.45g
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Ingredients

  • 25g butter, melted and cooled, plus extra butter for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 5 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g caster sugar
  • 25g cocoa powder
  • 100g self-raising flour
  • 250g cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 284ml pot double cream
  • 4 tbsp kirsch

    Kirsch

    kirr-ssh

    Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…

  • 25g dark chocolate, grated

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.

  2. Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.

  3. Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.

  4. Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

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Comments (6)

rebekahannkerley's picture
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Some ginger kid in my class made these and they were INCREDIBLE! TRULY, HE IS SO TALENTED!

jhummell's picture
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These looked and tasted great!!

andiet's picture
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Oops forget to rate.

andiet's picture
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Made this and they were really good. Unfortunately I didn't have a 30x35 swiss roll tin, mine was smaller, which meant that the sponge was a little thicker and I didn't get 6 cakes, but that really didn't matter as it was only for 2 of us (Greedy!). Ended up using a little more kirsch on the sponges and using smaller cutters the next day with the sponge that was left older. I also poached some cherries in kirsch, sugar, cinnamon and star anise which I used instead of just plain cherries. Gorgeous.

zetallgerman's picture
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I baked these as chocolate muffins (don't have a Swiss roll tin) and mixed some cherries in with the dough (needed 20min of baking). Once cooled, drizzled them with Kirschschnapps, piped cream on top, added a few more cherries and grated dark chocolate. Great recipe! And definitely much easier to do than a whole Black Forest Gateau! (Schwarzwaelder Kirschtorte)

sambaker's picture

I tried this for a family bar-b-que they were a great success, simple enough to do and look so fantastic. I found that I needed to leave the cake in a little longer than the receipe suggested.

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