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Black forest


(Votes count 446)

(Rating average 3,00)

The Black Forest Torte is one of the most traditional, simplest cakes to make at home.

It is also a regular at the local patisseries, although the recipe has its origins in Germany. Lovers of chocolate and cream will really enjoy this recipe.


You obtain the truffle by blending the cream, sugar, chocolate, butter and a small glass of rum in an electric blender or Thermomix. It has to be slightly cold for the overall result to be satisfactory. It is best to let it stand in a cool place for at least twenty-four hours.

For the sponge cake, beat the eggs and sugar together well until fluffy and then add the flour. Pour into a greased mould dusted with flour and bake at between 80 and 100º C, finishing off at 180º C. Leave to stand for a day so that it is appropriately spongy.

You can then put the cake together the following day. Start by dividing the sponge cake in three layers and soaking them in the syrup, which you will have made by boiling two hundred and fifty grams of sugar in five hundred grams of water. The syrup must be cold when used to soak the sponge cake. Fill with truffle between the layers, finishing off with a layer of sponge cake. You can decorate the top with some chocolate curls and confectioners sugar.

Where to try it

And there you have a magnificently presented and even better tasting Black Forest Torte, just as they make at La Fé de Hermanos Álvarez Baños.
Black forest
  • For the truffle:
  • 500 gr. cream
  • 200 gr. sugar
  • 500 gr. unsweetened chocolate
  • 50 gr. butter
  • 50 ml. rum
  • For the sponge cake:
  • 4 eggs
  • 100 gr. sugar
  • 120 gr. flour
Category Desserts