Flourless Black Forest Cake Recipe

Prepare and Preheat

Preheat oven to 170°C (340°F). Line the bottoms of two 20 cm (8 inch) round cake pans with parchment paper and butter the sides. If you have only one pan, you can bake layers sequentially.

Melt chocolate and butter

Place chopped dark chocolate and butter in a heatproof bowl set over a gentle simmer (double boiler) or microwave in 20–30 second bursts, stirring until smooth. Remove from heat and let cool slightly (2–3 minutes).

Whisk eggs and sugar

In a large bowl, whisk the eggs and granulated sugar vigorously until mixture thickens slightly and becomes pale — about 2–3 minutes by hand or 1–1.5 minutes with an electric mixer on medium speed.

Combine wet and dry

Slowly fold the melted chocolate-butter mixture into the egg-sugar mixture until homogeneous. Add vanilla and a pinch of salt. Sift the almond flour and cocoa powder over the bowl and fold gently until fully incorporated, taking care not to overmix.

Bake

Divide batter evenly between prepared pans (or bake in two batches). Smooth tops with a spatula. Bake 20–25 minutes, or until edges are set and the center still has a slight jiggle (a toothpick inserted into center will come out with a few moist crumbs). Remove from oven and let cool in pans on a wire rack for 10 minutes, then invert onto rack to cool completely. If you baked one layer at a time, repeat for the second layer.

Make cherry filling while cakes cool: In a medium saucepan combine pitted cherries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until cherries release juices and sugar dissolves, about 6–8 minutes.

Mix cornstarch with 1 tsp cold water to form a slurry. Stir slurry into cherries and simmer 1–2 minutes until mixture thickens slightly. Remove from heat and stir in kirsch or rum if using. Reserve about 8 whole cherries for garnish. Let filling cool to room temperature; transfer to refrigerator to chill for at least 20 minutes so it sets slightly.

Prepare a light soak for the cake layers: combine 1 tbsp of the reserved cherry syrup (or additional kirsch if you prefer) with 1 tbsp water. Brush or sprinkle lightly over the cut cake layers to add moisture and flavor during assembly.

Melt the white chocolate with the oil in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Spread the melted white chocolate thinly on an acetate sheet or the back of a baking tray lined with parchment to form a ribbon sheet, or pour into a shallow tray and chill until just set but still pliable (10–15 minutes).

When the white chocolate is just set but not fully hard, use a sharp knife or offset spatula to create long strips/ribbons. Alternatively, spread melted white chocolate on parchment, chill until firm, then peel and use a vegetable peeler to shave long curls. Keep chilled until assembly so ribbons hold their shape.

Make stabilized whipped cream: Chill a mixing bowl and beaters in the fridge 10 minutes. Pour cold heavy cream into bowl, add icing sugar and vanilla. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Be careful not to overwhip; you want a spreadable yet stable cream. If you need extra stability, fold in 1 tsp gelatin dissolved in 1 tbsp warm water (optional).

Trim cooled cake layers if needed to level. Place first cake layer on a cake board or serving plate, cut-side up. Lightly brush the layer with the cherry-soak mixture prepared earlier.

Spread a third to half of the whipped cream evenly over the first layer (enough to create an even cushion for cherries). Spoon half of the chilled cherry filling over the cream, distributing cherries evenly but leaving some syrup. Place the second cake layer on top, press gently to level, and brush very lightly with remaining soak.

Frost the top and sides of the assembled cake with the remaining whipped cream using an offset spatula to create a smooth finish. Use extra cream to create decorative swirls on top if desired.

Decorate: Arrange white chocolate ribbons across the top and sides, tucking some ribbons between small swirls of whipped cream. Place reserved whole cherries on top (or trim stems if desired). Sprinkle toasted sliced almonds around the base or scatter over the top for texture.

Chill the assembled cake for at least 1 hour (preferably 2–4 hours) to allow flavors to meld and the filling to set. Remove from refrigerator 15 minutes before serving for best texture. Slice with a hot, dry knife (wipe between cuts) to get clean slices.