Mr O surprised me recently when we were on holiday at Centre Parcs by ordering a black forest waffle. He doesn’t normally like desserts much and especially not creamy ones but it turns out that black forest is one of his favourite combos. Recently when we had friends around for lunch I decided to do a take on a black forest cake for dessert because I knew he would enjoy it. It is made up of a flourless dark chocolate cake, topped with a layer of dark chocolate ganache and cherry compote and then whipped cream, more cherries and some decorative flake.
For the cake
200g dark chocolate (at least 70% cocoa solids)
4 large eggs
225g caster sugar
75g cocoa powder
For the ganache layer
200g dark chocolate chips (at least 70% cocoa solids)
120ml double cream
For the topping
360ml double cream
1 flake chocolate bar
Preheat your oven to 180 C and grease and line a 20cm spring form cake tin.
To make the cake, melt the chocolate and butter together until smooth and set aside. I do this in the microwave in one minute bursts, stirring in between each burst. Beat together the eggs, sugar and cocoa until light and fluffy and then pour in the melted chocolate mixture and stir. Pour the batter into the prepared cake tin and bake in the centre of the oven for 30 mins. Set aside to cool completely in the tin.
To make the ganache put the chocolate and cream in a small heavy based saucepan. Place over a medium heat and stir until smooth. Pour over the cooled cake still in the tin and leave to cool and set then remove carefully from the tin. Spread over a layer of the cherry compote.
To make the topping, whip the cream until stiff and then spread or pipe over the top of the cake. Spread over another layer of the compote and then topped with crushed flake.
You will need to store this cake in the fridge because of the fresh cream but for best taste and ease of slicing, remove from the fridge about an hour before you want to serve it.