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Le Chaudron recipe
Foret Noire
Black Forest cake
⏱ 90 minServes 10Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
1cocoa sponge cake, 250 g (9 oz)
300 g (11 oz)canned sour cherries
400 ml (1⅔ cups)very cold heavy cream (35% fat)
100 g (3½ oz)powdered sugar, sifted
50 ml (3½ tbsp)kirsch
100 g (3½ oz)dark chocolate
- 1 cocoa sponge cake, 250 g (9 oz)
- 300 g (11 oz) canned sour cherries
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 100 g (3½ oz) powdered sugar, sifted
- 50 ml (3½ tbsp) kirsch
- 100 g (3½ oz) dark chocolate
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the cooled cocoa sponge into three even layers with the serrated knife.Making it from scratch? See the genoise — ≈ 20 min
- Drain the sour cherries, saving the juice, and mix the juice with the kirsch to make the soaking syrup.
- Brush each layer generously with the kirsch syrup so the cake stays moist.
- Whip the cold cream with the powdered sugar to firm, stable peaks.
- Fill between the layers with whipped cream and drained cherries, spreading evenly.
- Cover the whole cake with whipped cream using an offset spatula, smoothing the top and sides.
- Shave curls of dark chocolate with a vegetable peeler, scatter them over the cake and chill before serving.
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