Black Forest Torte Recipe

Name: Black Forest Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried tart cherries; 1/4 cup water; 1/4 cup kirsch (clear cherry brandy); 3 tablespoons cherry preserves; 3/4 cup all purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon coarsely ground black pepper; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks; 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1 1/2 cups sugar, divided; 4 large eggs, room temperature; 1/4 teaspoon vanilla extract; 3/4 cup semisweet chocolate chips; 1 12-ounce jar cherry preserves; 3 ounces cream cheese, room temperature; 1/3 cup sugar; 1 teaspoon vanilla extract; 1 1/2 cups mascarpone cheese (12 ounces); 3/4 cup chilled whipping cream

Servings: persons

1 cup dried tart cherries
1/4 cup water
1/4 cup kirsch (clear cherry brandy)
3 tablespoons cherry preserves
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups sugar, divided
4 large eggs, room temperature
1/4 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1 12-ounce jar cherry preserves
3 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups mascarpone cheese (12 ounces)
3/4 cup chilled whipping cream

1
Position rack in center of oven and preheat to 350u00b0F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
2
Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
3
Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
4
Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
5
Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.

1744

kcal

Calories

108

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup dried tart cherries, 1/4 cup water, 1/4 cup kirsch (clear cherry brandy), 3 tablespoons cherry preserves, and more.

Yes, Black Forest Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Forest Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions