YIELD: 1 cake




  • Preheat oven to 350°F Cover the bottom of a 9-inch springform pan with wax paper, then cover it with a fine dusting of powdered sugar.
  • For the batter, mix eggs and sugar thoroughly. A little at a time, add sifted flour, cocoa and salt, mixing slowly by hand. (If you mix with an electric mixer, the dough may come out tough) Place the batter in the prepared springform pan and bake 20 minutes. Test for doneness with a toothpick, and notice that the cake will begin pulling away from the sides of the springform when done. (The original recipe calls for 30-40 minutes which always burned my cake).
  • Remove sides of springform. Place a dinner plate over the top of the cake, then flip it upside down, carefully. This will put the flat part of the cake on top--looks prettier. Remove bottom of springform and wax paper. Cut the torte in half horizontally with a sharp bread knife. The top half can be lifted with two knives to a plate and set aside. Wash all fresh cherries and let dry well. Set aside 8 fresh cherries. Remove the stems and pits from the remainder of the cherries, then chop them into little bits with a knife. Press them in a colander to remove the juice, and set the juice aside.
  • Drizzle a tablespoon of Kirschwasser evenly over each of the cake halves with a tablespoon (or use a spritzer if you have one). Then place the chopped cherries over the bottom cake half. Mix whipping cream with electric mixer. Mix 4 tablespoons Kirschwasser and up to 8 tablespoons of sugar, depending on taste, into whipping cream. (If you don't have Kirschwasser, you may use 2 tablespoons of the reserved cherry juice.) On bottom cake half with cherries, lay 1/3 of the whipped cream.
  • Gently replace top half of cake over bottom half. Gently spread remaining whipping cream evenly over top and sides of cake to cover. If you wish, use a pastry bag with a star nozzle to make 8 little mounds of whipped cream on top of cake around the edges upon which you can place the 8 reserved cherries.
  • Optional: you may grate 50 grams of chocolate and cover the sides of the cake with it.
  • Chill cake in refrigerator to firm up whipped cream frosting.