If you’re a Black Forest cake fan, be sure to try its equally delicious yet simple to make tart version. This delicious Black Forest tart is a magical combination of rich chocolate ganache, cherries, whipped Chantilly cream and kirsch (cherry liqueur). It’s the perfect way to end a summer dinner party on a sweet note, pleasing both whipped cream and fans of the classic pairing of chocolate and cherries alike.
This chocolate-cherry stunner inspired by the classic cake from the Black Forest region, in south-west Germany, never fails to seduce guests into a chocolate coma!
Adding cream cheese to the cream before whipping give it more structure and it holds better after whipped for a couple of days.
To prevent this chocolate cherry tart from being too sweet, it’s important that you use dark chocolate in the filling. Bittersweet chocolate adds richness to this tart without all the sugar.
You can leave the cherry liqueur out if you’d like to keep it kid-friendly or use a non-alcoholic cherry syrup.
Instead of using store-bought maraschino cherries, fridge-cold, super-ripe fresh cherries, whenever they’re in season — makes all the difference. Just make sure you have a cherry pitter on hand to remove any lingering cherry pits in your cherries.
Ingredients
- 1 ½ cups flour
- 1 ½ cups sugar
- ¾ cup dark cocoa powder
- ¾ tsp baking powder
- ¾ tsp salt
- 2 large eggs
- ¾ cups buttermilk
- ¾ cup hot water
- ¼ cup vegetable oil
- 1 tsp vanilla
TOPPING
- maraschino cherries
- 1 cup chocolate flakes
- 50 ml castor sugar
- 50 ml cherry liqueur
- 250 ml fresh cream
- 100 ml cream cheese
Instructions
- Mix the hot water and cocoa powder together
- Set aside
- Beat the eggs and sugar
- Add the dry ingredients
- Add the wet ingredients and mix well
- Pour into a greased oven pie dish, bake in a pre-heated oven at 180°C for 35 minutes
- Pour the cherry liqueur over the hot tart
- Whip the fresh cream
- Add the cream cheese and castor sugar
- Spread over the cooled tart
- Decorate with the chocolate and cherries
RELATED: How To Make: Roasted Butternut Salad with Pomegranate and Date Dressing
