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Black Forest Torte


  • 1 chocolate sponge cake (pre‐made)
  • 120ml cream
  • 1 tsp vanilla essence
  • 200g grated dark chocolate
  • 100g chopped chocolate
  • 180g bottled morello cherries
  • 60ml Kirsch (optional – add to the cream)
  • 40g icing sugar
  • Salt and pepper


  1. Slice the chocolate sponge into three slices ‐ leave aside for later.
  2. Drain the cherries into a colander save the juice ‐ remove any stones keeping the cherries whole.
  3. Whip the cream with icing sugar and vanilla essence.
  4. On top of the first sponge we moisten it with some of the cherry juice, then we spread a thin layer of cream on top adding some of the cherries and the chopped chocolate.
  5. Place the next sliced sponge on top.
  6. Adding a little of the cherry juice first then carefully spread the cream on top. Add some the cherries and more of the chopped chocolate.
  7. Carefully place the last sponge cake on top then cover the sides and smooth carefully off with a spatula knife. Place some cream on the top and smooth out as well.
  8. Decorate the top with the cherries and the grated chocolate.
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