Black Forest Torte is one of the world’s great desserts, with the richness and complexity of its tart and sweet flavors and the pleasurable texture of tender cake with sumptuous cream.

The author was shown this particular technique for assembling Black Forest Torte by a French pastry chef, Jacques Auber, under whom she worked. She has combined what Auber taught her with other techniques taught to her by a German pastry chef, to come up with this “original” recipe.

RECIPE
It is best if you can assemble your Black Forest Torte up to 12 hours before frosting the cake. This allows the filling to firm up and the many flavors in the cake to marry.

INGREDIENTS
1 recipe Tart Red Cherry Sauce
2 eight-inch Carob Sponge Cake layers
1/2 recipe Creamy Carob Frosting
1 recipe Whipped Cream/Cream Cheese Frosting
1 cup Red Glaze

GARNISH
2 to 4 tablespoons carob powder
10 to 12 fresh cherries with their stems attached

Prepare the Tart Red Cherry Sauce the day before you plan to assemble the Black Forest Torte.

Prepare and bake the Carob sponge Cake layers according to the recipe directions, placing two-thirds of the batter in one pan and one-third in the other pan. Then you can slice the larger cake layer into thirds and the smaller cake layer in half, making 5 level and equalized layers.

Prepare the Red Glaze and let it come to room temperature. Place the Cherry Sauce in a strainer to drain the cherries from the sauce, saving the juice for another use.

Cover the cakes lightly with plastic wrap while you prepare the Creamy Carob Frosting. Prepare the Whipped Cream/Cream Cheese Frosting, substituting almond extract for the peach extract.

Place one layer of cake, preferably one with its bottom still intact, bottom-side down on a cardboard circle. Spread a think coat of Red Glaze on the cake. Then spread on a 1/4-inch-thick layer of Creamy Carob Frosting. Distribute one-third of the well-drained cherries on top of the frosting. Top with a second layer of cake.

Spread a thin coat of a glaze on the cake. Then spread on a 1/4-inch-thick layer of Whipped Cream/Cream Cheese Frosting. Top with a third layer of cake.

Spread a thin coat of glaze on the cake. Place some of the carob frosting in a pastry bag fitted with a large #6 plain round tip, and pipe a 1/2-inch wide circle of carob frosting around the inside edge of the cake. Pipe a solid 1-inch diameter circle at the center of the cake. Fill in the space between the carob circles with well-drained cherries. Top with a fourth layer of cake.

Spread a thin coat of glaze on the cake. Spread on a 1/4-inch-thick layer of carob frosting. Top with the last layer of cake.

Spread the glaze thinly over the top and sides of the cake. Cover the cake closely with plastic wrap and refrigerate it for at least a couple of hours to overnight. Remove the plastic and smoothly frost the cake with the rewhipped Whipped Cream Frosting, reserving a cup of frosting for piping the garnish. Use your decorating spatula to slightly mound the frosting on the top of the cake.

Place the carob powder in a fine strainer. Hold the cake at a 20 angle and lightly sprinkle carob powder over the cake. Pipe 10 to 12 rosettes of frosting around the inside edge of the top of the cake.

Bring the Red Glaze to a boil in a small pan. One at a time, dip each of the fresh cherries by its stem into the glaze, then place one cherry on each rosettes of frosting around the inside edge of the top of the cake.

Bring the Red Glaze to a boil in a small pan. One at a time, dip each of the fresh cherries by its stem into the glaze, then place one cherry on each rosette, with its stem upright.

Refrigerate your Black Forest Torte for at least 1 hour before serving.