Classic Black Forest Cake

For the cake base, first melt the chocolate and butter in a bain-marie. Stir the mixture until smooth and allow to cool slightly.

In the meantime, line the bottom of a springform pan (24-26 cm) with baking paper and stretch the springform pan rim around it. (Do not grease the edge of the pan!) Preheat the oven to 180 °C hot air.

Separate the eggs. Beat the egg whites until stiff, then add half the sugar by the tablespoonful and beat again until stiff. Beat the egg yolks with the remaining sugar until light and fluffy. Stir the cooled liquid chocolate into the yolk mixture. Fold in half of the egg whites until fluffy. Combine flour with baking powder, cocoa and cornstarch and fold into yolk mixture alternately with remaining beaten egg whites until fluffy.

Pour the batter into the prepared springform pan, smooth it out and bake in a hot oven for 35-40 minutes. Immediately loosen the finished sponge cake base from the edge of the mold with a knife and remove it. Turn out onto a cake rack, carefully remove the baking paper and let the cake cool completely.

In the meantime, strain the cherries for the cherry filling, collecting the juice and adding water to at least 200 ml if necessary. Remove 3 tablespoons of juice and stir with cornstarch until smooth. Bring the remaining juice to the boil with sugar and cinnamon, fold in the mixed starch and bring to the boil once. Remove from heat and mix in the cherries. The surface of the puddin

Preparation Tip:

In summer, of course, the cake can also be prepared with fresh cherries - this makes it taste even fruitier!

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