Black Forest Crepe Cake
The easiest Black Forest Cake you'll ever make. Decadent in the extreme, you'll only want a sliver of this one. And lets face it, if you can whip up a batch of crepes and you are not afraid of piping whipped cream, this torte can look as good as mine with no dramas at all. What’s not to love? Please remember to post pictures of this one for us all to drool over, with the hashtag #thermomixtress on any and all social media; I promise to repost ad nauseum...(not the best term for something SO delicious.)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams Chocolate dark, in pieces BUY
- 150 Grams flour
- 60 Grams Chocolate cocoa powder BUY
- 2 Tablespoons golden caster sugar
- 240 Grams milk
- 4 eggs
- 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
- Pinches Pink Salt Flakes BUY
- 1 Tablespoon Extra Virgin Olive Oil (EVOO) BUY
- Butter for frying
- 700 Gram jar Morello Cherries drained
- 300 Grams reserved juice from cherries
- 100 Grams sugar, plus some extra
- 30 Grams Kirsch (optional)
- 30 Grams cornflour
- 600 Grams cream
- 1 Teaspoon Vanilla Bean Paste BUY
- Additional 300g cream (optional)
Place chocolate into Thermomix bowl and mill 10 sec/speed 8. Remove from bowl and set aside.
Place all crepe ingredients into Thermomix bowl and blend 15 sec/speed 6. Scrape down sides of bowl and repeat. Rest 10 minutes before cooking.
Preheat a frypan on a medium heat and butter between each crepe. Cool crepes completely.
To make Filling, place drained cherry liquid, sugar, Kirsch and cornflour into Thermomix bowl and cook 7 min/100°C/speed 4. Cool completely.
Whip 600g cream with additional sugar and vanilla, 10–20 sec/Butterfly/speed 4.
Assemble torte by lining the base of a 13cm springform cake tin with baking paper. Layer crepes one by one, spreading the cherry mixture, a few cherries and whipped cream between each layer. Press the layers down quite firmly and finish with whipped cream. Top with the grated chocolate.
Leave torte in fridge overnight. Whip additional cream if using and spread onto sides of torte. Pipe rosettes, decorate with remaining cherries and finish with chocolate as desired. Serve in thin slices.
This is just one of our Insider recipes. Join us today and start cooking!