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Black Forest Brownie Cake

Inspired by Black Forest torte, this rich chocolate cake is served with fresh Bing cherries and whipped cream. Made in a springform pan, the cake is meant to rise quite high in the oven and then sink back down once it's been removed. Frozen cherries may be substituted for fresh.

  • servings: 10

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Ingredients

  • 13 tablespoons butter, plus more for pan
  • 1 cup plus 2 tablespoons sugar, plus more for pan
  • 6 1/2 ounces bittersweet chocolate
  • 4 large eggs, 3 separated, 1 whole
  • 3 large egg whites
  • Pinch of salt
  • 3/4 pound fresh Bing cherries
  • 7 tablespoons kirsch, or to taste
  • 1 cup heavy cream

Directions

  1. Step 1

    Heat oven to 300 degrees. Butter and sugar an 8-inch springform pan, and set aside.

  2. Step 2

    Chop chocolate into small pieces, and place in a double boiler or heat-proof bowl with the butter. Place over a pan of barely simmering water, and stir occasionally until completely melted. Remove from heat, and set aside.

  3. Step 3

    Place 3 yolks, whole egg, salt, and 2/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium high until thick and pale yellow, about 5 minutes. Transfer to a medium bowl.

  4. Step 4

    Wash mixer bowl and whisk; add the 6 egg whites and 1/3 cup sugar to the clean bowl. Whisk until mixture is stiff and shiny, about 4 minutes.

  5. Step 5

    Pour chocolate mixture into the egg-yolk mixture, and fold together. Gently fold in egg-white mixture until just combined. Pour into prepared pan, and bake until cake has risen quite high and top has begun to crack, about 1 hour 10 minutes. The center of cake should be set but not at all dry. Allow to cool completely on rack, then remove sides of pan.

  6. Step 6

    Cut each cherry in half by running the tip of a paring knife around each, starting at the stem. Gently twist cherries to separate halves, and carefully remove pits. Place cherries and remaining 2 tablespoons sugar in medium skillet set over medium heat. Cook until sugar is dissolved and cherries release their juice, about 5 minutes. Remove pan from heat, add kirsch, and transfer carefully back to heat. Allow to cook until liquid is slightly thickened, about 2 minutes.

  7. Step 7

    In a medium bowl, whip cream to soft peaks. Serve chocolate cake with warm cherry mixture and a dollop of whipped cream.

Source
Martha Stewart Living, June 2000

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Reviews (2)

  • 18 May, 2010

    its great

  • 12 Jan, 2008

    Going to the store for the ingredients today. I can't wait to taste it. When living in Calif. we used to go to one specila restaurant that served "Black Forest Cake" and loved it. Now we live in Texas -- that tells it all.