Last week I spent a few days with a friend in the Black forest region in Germany, which was AWESOME. We stayed in a little town called Baden-Baden for 3 days. The first day was spent exploring the big Christmas market ; the Germans do Christmas WELL; there was plenty of Glühwein, Christmas tree decorations, roasted chestnuts and lights. The second day we went for a snowy hike by the Hohenbaden old castle where I saw the most snow I’ve ever seen; definitely my favourite bit of the trip. The next day was a day-trip to Strasbourg to see more Christmas markets (not as lovely as Baden however). The last day we went to the spa for Jacuzzis, infrared therapy and about 7 different saunas, including a traditional wood fired sauna, aromatherapy sauna, a meditation sauna and others. Hiking in nature and saunas? Sounds pretty primal doesn’t it :D.
So I figured this would be the perfect time to share my blackforest cake recipe (or Schwarzwälder kirschtorte as is the proper name). This was and will always be one of my favourite cakes. I actually made this a few weeks ago (shh), and was SO pleased with how delicious and similar to the regular naughty version it was. I adapted this GORGEOUS grain free chocolate cake recipe from Paleo crumbs to make it totally sugar free, filled it with raw grass-fed cream from the farmers market and cooked down organic sour cherries, then topped it with more cream and chocolate. It’s tangy, chocolatey, rich and indulgent; just what you need on a cold wintery day :).
1/3C plus 1T coconut flour
1T arrowroot starch
1/4C cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp apple cider vinegar
1 tsp vanilla
3 T erythritol
pinch of monk fruit extract
1/4C coconut milk
1/4C ghee/coconut oil
4T melted dark chocolate (I used 90%)
1 cup grassfed cream
1C sour cherries
Sweetener of choice
A few squares of dark chocolate
1) Mix all dry ingredients together
2) Whip egg whites with sweetener until stiff
3) Heat the erythritol and monkfruit in 3 T water, until a syrup is made. Alternatively you can use 1/3C maple syrup as in the original recipe
4) Beat egg yolks with all the other wet ingredients
5) Add the dry to the wet, mix thoroughly then fold in the egg whites
6) Pour into cake tin and bake for about 30 mins on 170C or until a toothpick in the centre comes out dry.
7) While baking, cook the sour cherries with some sweetener of choice in a saucepan until cooked down. You can add 1tsp arrowroot starch mixed with 1tsp water to make a paste, if you want the cherry filling to be thicker, but I just cooked it down. Let cool.
8) Whip the cream with 1 tsp of vanilla
9)When the cake is cool, cut in half and spread the cherry filling over the bottom, drizzling some of the juice over the cake to moisten, then top with whipped cream, then the second layer of cake, more whipped cream and chocolate shavings!
10) Sit down, eat the cake, and pretend you’re in the beautiful black forest :).
Note: This cake is also really nice if let to sit in the fridge for a day, to let the flavours meld, though the cake will be slightly stiffer if cold.