Steps to Make Award-winning Sig's Black Forest Torte

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We hope you got benefit from reading it, now let’s go back to sig's black forest torte recipe. You can have sig's black forest torte using 19 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Sig's Black Forest Torte:

1. Use of dough.
2. Get 4 of eggs large.
3. Take 30 grams of vanilla sugar.
4. Take 175 grams of fine sugar.
5. Take 150 grams of flour.
6. Get 150 grams of cornflour.
7. You need 30 grams of cocoa.
8. Get 30 grams of baking powder.
9. You need of topping.
10. Use 1 kg of fresh cherries or 3 glasses @ 720 ml each Morello(dark, sour) cherries.
11. Provide 1/2 liter of cherry juice (or use juice from jars).
12. Prepare 4-5 tablespoons of vanilla sugar.
13. Use 2 pinch of ground cinnamon.
14. Provide 4 tbsp of cornflour.
15. Use 4 tbsp of cherry liqueur (or 3 tablespoon gin mixed with one tablespoon cherry juice).
16. Prepare 150 grams of dark best chocolate.
17. Use 7 leaves of gelatin, soaked and squeezed out.
18. Take 900 ml of thick cream, lightly whipped.
19. Prepare 30 grams of rough grated chocolate for top cover.

Instructions to make Sig's Black Forest Torte:

1. Separate the eggs. Whisk the egg whites and 4. tablespoons to peak, very slowly add 2/3 of the sugar and 1 tablespoon vanilla sugar, lift under, add the yolk,stir,add flour, cornflour, baking powder and cocoa..
2. Cover the bottom of of 26 cm Springform, fill with the cake mix and bake at 175C for 40-45 minutes, let cool. remove from tin and cut into three equal horizontal slices (layers).
3. Add to the juice with cinnamon until it thickens, stiring all the time, add cherries..
4. If using fresh cherries take out all stones or drain cherries out of glass,catch the juice. measure about 1/2 liter. Mix with the vanilla sugar for filling and the cinnamon, bring to a gentle boil in pan,thicken with the cornflour from filling (add cornflour into cup and stir in a little juice to make a smooth mixture).
5. Spread some over the first layer of cake and cherries, cover with second layer of cake press down gently and repeat a second layer of cherries and cream. cover with top layer and decorate with the rest of cream, rough grated chocolate and the cherries that where set aside. decorate with extra chocolate if you like. Keep chilled until eaten, will keep for two days in fridge.
6. Chop or grate the chocolate, soften the gelatin as per instruction, whisk the cream with the rest of the vanilla sugar into a soft peak, squeeze the gelatin as best as you can, stir under the cream, stir in the grated chocolate..
7. To cut layers,add some plates into baking tin, to just under the rim..
8. Lay the baked, cooled cake on top, use the edge of the cake tin and slide a long knife through to get an even layer, do same for second layer..

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