Marie-Louise's Award Black Forest Cake

Recipe by Scandigirl
READY IN: 1hr 10mins
YIELD: 1 cake


  • 8
    egg yolks
  • 8
    egg whites
  • 6
    ounces sugar
  • 1
    tablespoon warm water
  • 5
    ounces cake flour
  • 3
    ounces ground almonds
  • 1 12
    ounces cocoa
  • Filling
  • 1
    (28 ounce) can of cooked black cherries, stoned
  • 1 12
    pints whipped cream, to which the
  • 2
    ounces kirsch, have been incorporated
  • Garnish
  • grated chocolate


  • Sift the cocoa and the flour together and set aside.
  • Mix the egg yolks and the sugar together and the mixture becomes light in colour.
  • Add the warm water and mix well with an electric beater for about 5 minutes.
  • Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
  • Then, gently fold in the almonds.
  • Beat the egg whites until they hold stiff peaks.
  • Fold the egg whites into the batter.
  • Butter and flour generously a 10 inch springform mould.
  • Pour the batter into the mould.
  • Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
  • Remove the cake from the oven and let it cool for 5 minutes.
  • Unmold and let it cool for an additional 5 minutes.
  • Cut the cake into 3 layers lengthwise.
  • Spread some cherries and a layer of whipped cream on the bottom cake layer.
  • Top with the second layer.
  • Cover this layer with some cherries and cover with whipped cream.
  • Add the third and top layer of cake.
  • Garnish with the remaining whipped cream.
  • Sprinkle with the grated chocolate and top with the maraschino cherries.