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Black Forest Garden

I am very fortunate to have worked in Germany; spending time in the Black Forest region I have fond memories of this classic cake. I have put my own twist to this great combination of cherries, chocolate and vanilla, I hope you enjoy.


  • Chocolate Semi Freddo:

  • 1 egg

  • 1 egg yolk

  • 20g caster sugar

  • 100g quality dark chocolate

  • 250g thickened cream

  • Vanilla Quenelle:

  • 150ml thickened cream

  • ½ vanilla bean or 3 drops of vanilla essence

  • 30g caster sugar

  • 1 tbsp kirsch liquor (optional)

  • Chocolate soil: (makes 1 x 18cm cake tin)

  • 35g egg yolks

  • 50g caster sugar

  • 45g cocoa powder

  • 70g olive oil

  • 45g water

  • 60g plain flour

  • ½ tea spoon baking powder

  • ½ teaspoon bi-carbonate soda

  • 170g egg whites

  • 175g caster sugar

  • Cherry Jelly:

  • 120g sour cherries

  • 30g caster sugar

  • 3g gelatine


  • Chocolate Semi Freddo::

  • 1.

    Using a mixer or by hand whisk the eggs together with the sugar until light & aerated.

  • 2.

    Melt the chocolate in the microwave and gently fold into the egg mixture.

  • 3.

    Whip the cream to soft peaks & mix into the chocolate cream

  • 4.

    Pour the mixture 2cm thick into a shallow dish lined with cling film & set in the freezer.

  • 5.

    Once frozen cut the finger bars into 6cm lengths, serve semi frozen.

  • Vanilla Quenelle::

  • 1.

    Combine the cream, sugar & vanilla bean/essence, kirsch & whip to stiff peaks.

  • 2.

    TIP: When shaping the quenelle heat a dessert spoon under hot water, place the spoon at a 45 degree angle & scoop the cream by rolling your wrist over in a single motion.

  • Chocolate soil: (makes 1 x 18cm cake tin):

  • 1.

    Using a mixer or by hand whisk the egg yolks together with the sugar until light & aerated.

  • 2.

    Mix the cocoa powder, oil & water to a paste then fold into the egg and sugar mixture

  • 3.

    Sift together the flour, baking powder & bi-carb soda then gently fold into the batter

  • 4.

    Using a mixer or by hand whisk the egg whites together with the sugar to stiff peaks and gently fold into the batter.

  • 5.

    Spread batter into a cake tin lined with greased baking paper and bake at 180.c for 25 minutes.

  • 6.

    When removing from the oven let the cake cool on a wire before breaking into a fine crumb and spooning onto a serving plate.

  • Cherry Jelly::

  • 1.

    Puree the sour cherries with the sugar in a food processor then transfer to a saucepan & bring to the boil.

  • 2.

    Dissolve the gelatine in cold water then whisk into the hot cherry juice.

  • 3.

    Strain the mixture & pour into a shallow dish lined with cling film 1cm thick, set in the fridge. Once set cut into 2cm square jellies.


Recipe courtesy of Melbourne Macaron.

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Posted by Robynne2Report
There are no measurments for the ingrediants for the chocolate soil ,how many egg yokes ?
Posted by Charlie15Report
Tim: I also have lived in the black forest.
We were in Lahr for six years.
Loved it!

My first landlady made black forest cake.
She would soak the cake layers in kirsch until they were almost falling apart, let them sit until they were just moist and finish the cake.
What a punch! Especially since I don't drink.
But it was sooo very good!
I will definitely give yours a try.