Schwarzwälder Kirschtorte – Black Forest Cherry Torte


   1½ lbs (700 g) sour cherries (2 jars)
   1 Tbs cornstarch
   ½ cup (100 g) sugar
   1 cinnamon stick
   1 chocolate cookie cake layer,
   diameter 10 in (26 cm)
   3¼ cups (750 ml) cream
   2-3 Tbs Kirsch
   Chocolate shavings


  • Drain the sour cherries. 
  • Add a little juice to the cornstarch and boil about a cup (250 ml) of juice with ¼ cup (40 g) sugar and the cinnamon stick. 
  • Remove the cinnamon stick and thicken the liquid with the cornstarch. 
  • Boil again, add the cherries, reserving a few for the decoration, stir carefullly with a wire whisk, then remove from the heat and allow to cool.
  • Slice the cookie layer twice through, combine the remaining sugar with the cream and beat until it forms stiff peaks. 
  • Spread a thin layer of cream over the first chocolate cookie layer, use a pastry bag to make 4 concentrated cream stacks on the layer, and fill the remaining surface with half the sour cherries. 
  • Add the second cookie layer, press lightly and sprinkle with Kirsch (diluted with sugar water if desired). 

  • Cover with the remaining cherries and a thick layer of cream. 
  • Add the third layer and again, sprinkle with Kirsch. 
  • Cover the top and sides with cream, make cream rosettes using the pastry bag, and garnish them with the whole cherries. 
  • Garnish the center and sides with the chocolate shavings.