Best 3 Black Forest Torte Schwarzwaelder Kirschtorte Gluten Free Recipes

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Indulge in the delectable, gluten-free version of the classic Black Forest Torte, also known as Schwarzwälder Kirschtorte. This timeless dessert originates from the heart of Germany's Black Forest region, where rich chocolate layers intertwine with luscious cherry filling and fluffy whipped cream, all enveloped in a shower of grated dark chocolate. The gluten-free rendition of this iconic cake reimagines the traditional recipe, ensuring that those with gluten sensitivities or celiac disease can partake in this sweet symphony of flavors and textures.

Here are our top 3 tried and tested recipes!

BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)



Black Forest Gateau (Schwarzwalder Kirschtorte) image

Provided by Food Network

Categories     dessert

Time P1DT2h15m

Yield One 9-inch cake

Number Of Ingredients 24

Butter, for greasing pan
6 egg yolks
4 whole eggs
1 cup sugar
Scant 3/4 cup sifted all-purpose flour
1/3 cup wheat flour
Scant 1/4 cup cocoa powder
Semisweet chocolate curls, for garnish
Bottled cherries, for garnish
2 tablespoons plus 4 tablespoons Kirsch
1 1/2 tablespoons
1 teaspoon corn flour
Pinch grated lemon zest
Pinch cinnamon
One 14-ounce jar cherries, drained
1/4 cup melted semisweet chocolate, for first layer
Whipped Cream, recipe follows
3 1/2 ounces Syrup, recipe follows
1 pint heavy whipping cream
2 tablespoons sugar
1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract
1 1/2 cups cold water
3/4 cup sugar
5 tablespoons Kirsch

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
  • Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
  • Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
  • In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
  • Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
  • Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
  • Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
  • Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.

BLACK FOREST TORTE (SCHWARZWAELDER KIRSCHTORTE) (GLUTEN FREE)



Black Forest Torte (Schwarzwaelder Kirschtorte) (Gluten Free) image

Posting for ZWT6. Recipe is from http://gfcelebration.com: "Residents of the Black Forest region claim that the original history and creation of the Schwarzwälder Kirschtorte originates somewhere within the hills and valleys of Southwest Germany. This dessert is also known as Black Forest Gateau, and usually consists of multiple layers of a chocolate sponge cake, cherries and whipped cream, and is frosted with additional whipped cream, topped with chocolate shavings and additional cherries."

Provided by UmmBinat

Categories     < 4 Hours

Time 2h49m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 37

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 teaspoon guar gum or 1 teaspoon xanthan gum
1 tablespoon cacao
1 teaspoon baking powder
2 tablespoons sucanat
1 teaspoon vanilla extract
1 egg
1 tablespoon water
1/4 cup cold butter, cut into small pieces
1 teaspoon butter, for greasing the pan
parchment paper
sponge cake, all of these ingredients need to be at room temperature (Biskuitboden)
4 egg yolks
4 egg whites
6 tablespoons room temperature water
3/4 cup sucanat
2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
1 cup tapioca flour
1/2 cup brown rice flour
1/2 cup chestnut flour
3/4 teaspoon guar gum or 1 1/2 teaspoons xanthan gum
1/4 cup cacao, powder
2 teaspoons baking powder
1 teaspoon butter, for greasing pan
parchment paper
750 g sour cherries (we used canned, for lack of other options or 750 g fresh) or 750 g equivalent amount frozen cherries (we used canned, for lack of other options or 750 g fresh)
1/2 cup sucanat
4 tablespoons arrowroot
2 tablespoons kirchwasser liquor (or brandy)
2 (8 ounce) packets gelatin, powder (you will need one for the cherries, and one for the whipped cream. Each packet needs to be dissolved)
organic whipping cream
2 teaspoons vanilla extract
1 tablespoon organic powdered sugar, sifted
3 tablespoons grated dark gluten-free chocolate
1 bar dark gluten-free chocolate, broken into 12 individual pieces, for decoration

Steps:

  • For the first bottom layer: Preheat the oven to 375°F/200-220°C.
  • On a baking board, mix the flour, cacao and baking powder. Make an indent in the middle and add the sucanat, vanilla extract, egg and water. Mix until a crumbly dough is formed. Place the cold butter pieces on top and work everything quickly into a smooth dough. If the dough remains a little sticky, place it covered into the refrigerator for about 20-30 minutes.
  • Grease the spring form pan with a little butter and line it with parchment paper, covering only the bottom not the sides (trace the outline of the Springform on the parchment paper and cut out -- you want to cut out two pieces, as you will need the second one for the sponge cake). Grease the parchment paper just slightly as well. Roll out the dough (sprinkle a little extra rice flour on your board beforehand) and place it in the prepared Spring form, carefully cutting the dough, so only the bottom of the pan is covered (you can use up any extra dough by cutting it our with your favorite cookie cutter, for an extra treat).
  • Bake for about 30 minutes, remove from oven, release the Spring form pan, invert onto a cooling rack and peel off the parchment paper. Let cool completely.
  • Grease the bottom of the Spring form only (!) and line with the extra parchment paper you cut out during the first step of this recipe. Again slightly grease the parchment paper as well, but be very careful that no grease gets on the outer Spring form ring, because it will prevent the Sponge cake from rising properly.
  • Sponge cake (Biskuitboden): Preheat the oven to 350°F/180°C.
  • For this next step, you will need two bowls, a smaller one for whipping the egg whites, and a larger one for the preparation of the batter.
  • Separate the 4 eggs (yolks into the larger bowl, egg whites in the other). With a hand mixer, whip the egg whites until they form glossy and shiny peaks. Set aside.
  • In the other bowl, combine the egg yolks with water and blend well, using the hand mixer. Little by little, add the sucanat and vanilla extract. Continue to mix until the batter becomes smooth and creamy.
  • Place the whipped egg whites on top of the yolk batter, and set aside for a moment.
  • Place the flour blend, guar gum, cacao and baking powder into a sifter (you can also use a fine sieve) and gently sift the ingredients on top of the egg whites.
  • Now, carefully fold the flour and egg white into the batter. You want to take your time with this step. You are not looking to stir, or mix, but truly just slowly fold the ingredients together. This is best done with a rubber spatula, or a large spoon.
  • When the flour has been fully incorporated into the batter, it should still retain its light and airy texture. Pour this batter into the prepared Spring form and smooth and level out the top, using a spatula.
  • Bake in the preheated oven for 25 minutes (The baking duration depends on many factors: your own location, elevation, temperature, etc. and will play a role in how long this will take -- usually anywhere from 20-30 minutes).
  • Remove the cake from the oven, release it from the Spring form, turn out onto a wire rack to cool and peel off the parchment paper.
  • Once completely cooled, slice the sponge cake horizontally into 3 thin layers. Place each layer on a separate plate.
  • If fresh cherries are available, wash them and remove the stones. Mix the cherries with a little sucanat. Set this aside for at least 20 minutes to draw out the juice. Then cook them briefly in their own juice. Remove and drain the juice into a separate bowl, preserving the juice. If you are using canned, drain the juice into a separate container. Set aside about 12 cherries for decorating the top of the cake. You will need 1/4 L (1 cup) of the cherry juice (top off with enough water, if there is not enough juice). Remove 4 tablespoons of this juice and place in a separate bowl, mixing it with the arrowroot flour. In a saucepan, heat the cherry juice, bring it to a boil, remove and add the blended arrowroot/cherry juice liquid. Mix one packet of the gelatin with 3 tablespoons of water, making sure it is completely dissolved, and add this to the boiled cherry juice. Bring everything back to a brief boil and then remove from heat, adding the cherries, remaining sucanat and Kirschwasser. Set aside and let cool.
  • Prepare the second gelatin packet by mixing it with 3 tablespoons of water, allowing it to dissolve completely. Set aside. Add the whipping cream to a larger mixing bowl, and with a hand mixer, whip until firm, then add the sifted powdered sugar and the prepared gelatin. Continue to whip until nice and firm.
  • Assembly of Cake: Select a cake plate of your choice and place the first baked bottom layer on it. Add half the amount of the cherry blend to this layer, topping that with a thin layer of whipped cream.
  • Then add the first sponge cake layer on top of this.
  • Top this layer with the remaining cherry filling and a thin layer of whipped cream. Spread out evenly and top with the second sponge cake layer.
  • Add another thin layer of whipped cream to this and place the final Sponge cake layer on top.
  • Spread just a smooth layer of whipped cream on the final layer, setting some whipped cream aside for the final steps. Now for this next step, you need to cut out large enough strips of parchment paper to drape around the outside of the cake, which helps to retain the filling. If you have one available, use just the outer rim of another, slightly larger, Spring form pan and place it on the outside of the draped parchment paper, and close the spring. This ensures the even setting of the filling. Place the cake in the refrigerator for a couple of hours to set the filling.
  • Meanwhile, grate the chocolate and set aside.
  • Remove the cake from the refrigerator and take off the Spring form ring, and carefully peel off the parchment paper. Remove any excess filling that was not contained by the paper, or outer ring, and then spread some additional whipped cream on the outer rim of the cake. Sprinkle the top with the grated chocolate. Place the remaining whipped cream in a pastry bag, fitted with a small rosette tip, and place 12 rosettes evenly spaced on top of the cake. Place one cherry (which you reserved earlier) on top of each rosette, and, if desired, a small piece of chocolate next to each rosette.
  • More info and photos: http://gfcelebration.com/2010/03/30/gluten-free-black-forest-torte-schwarzwaelder-kirschtorte-and-some-interesting-facts-about-the-black-forest/.

Nutrition Facts : Calories 599.2, Fat 15.8, SaturatedFat 8.5, Cholesterol 184.8, Sodium 452, Carbohydrate 44.2, Fiber 4.1, Sugar 12.9, Protein 72.8

SCHWARZWAELDER TORTE (BLACK FOREST CAKE)



Schwarzwaelder Torte (Black Forest Cake) image

it's quick and easy and you can make it as simple or elaborate as you will. Preparation time: 30 min., baking time:10 - 15 min., set together and decorate time: 30 min. The origin is the Black Forest in Germany

Provided by Ge.1809

Categories     Dessert

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 12

6 large eggs
1/2 teaspoon vanilla
1 cup white sugar
1/2 cup cocoa
1/2 cup all-purpose flour
1 (675 ml) jar sour cherries, no stones
2 -3 tablespoons potato starch
2 -3 tablespoons rum
500 ml whipping cream
1/2 teaspoon vanilla
4 tablespoons white sugar
semisweet chocolate, for shavings (optional)

Steps:

  • Method:.
  • Butter and flour two springforms (10 or 12" in diameter), preheat oven to 300°F.
  • cake:.
  • Sift the flour and cocoa together several times until of uniform colour.
  • Use a handheld electric beater or a tabletop kitchenmachine and beat the whole eggs with the vanilla and sugar until the eggs are thick and drop off the beaters in a wide v-shape.
  • Using a large whisk, draw the flour/cocoa mixture in about three lots carefully under the eggmixture until the entire mixture is of an even colour.
  • Pour evenly into the prepared pans, bake on the middle shelf side by side for 10 to 15 min or until you can smell the cake, it's beginning to draw from the sides and a testing stick comes out clean from the middle.
  • (I have a convection oven, but an ordinary one should do just as well if you ensure that air can reach all around).
  • Let cool for about 15 minutes, remove the sides and let cool completely.
  • The cake will shrink and fall a little.
  • Filling 1:.
  • Meanwhile, drain the cherries into a small pot.
  • Use about 1/4 of the liquid to dissolve the starch,heat the rest to boiling and stir in the dissolved starch.
  • The endresult should be a rather thick red`goo'.
  • Cool for about 5 minutes and add the rum, stir in 1 Tbsp at a time, then add the cherries, stir until well coated and cool completely.
  • Filling 2 and icing:.
  • Whip the whipping cream with the vanilla until about half stiff, then add the sugar 1 Tbsp at a time and continue to whip until stiff.
  • Put together the cake as follows:.
  • Remove first layer from springform bottom and put on fancy seving plate.
  • Cover with cherry filling reserving 9 or 13 cherries for decoration.
  • Cover with a thin layer of whipped cream.
  • Cover with layer number 2.
  • Cover top with a thin layer of whipped cream.
  • Fill leftover cream into a decoratorbag with a star tip.
  • Starting on the bottom, pipe a serries of rosettes around the cake.
  • Pipe another layer of rosettes on top of that one and a third layer.
  • This should cover the sides of the cake.
  • Pipe a stripe along the upper rim to cover all cake.
  • Pipe a small ring in the middle and 8 (for 10 inch cake) or 12 (for 12 inch cake) evenly spaced stars near the rim.
  • Place a cherry in center and on each star.
  • Shave chocolate lightly over cake.
  • Variations:.
  • for celiacs or people who are sensitive to wheat/ gluten.
  • substitute potatoestarch or rice starch for allpupose flour.
  • If you would like to make 3 cake layers, use 6 extralarge or seven eggs and add 1 Tbsp each of flour and cocoa.
  • The layers will shrink a little less.
  • Seperate the filling layers to first cherries, then whipped cream then top layer of cake.
  • You may need a little more whipped cream to finish the cake as described.

Tips:

  • Use almond flour and cocoa powder to make a gluten-free chocolate sponge cake. It's not only delicious but also healthier.
  • To make the filling, use fresh cherries. Frozen cherries can also be used, but make sure to thaw them and drain them before using.
  • Use unsweetened whipped cream for the filling and frosting. This will help to balance out the sweetness of the cake and cherries.
  • If you don't have kirschwasser, you can substitute it with another cherry liqueur or brandy.
  • To decorate the cake, use chocolate shavings, fresh cherries, or whipped cream. You can also add a dusting of powdered sugar.

Conclusion:

The Black Forest Torte is a classic German dessert that is perfect for any occasion. It's rich, chocolatey, and fruity, and it's sure to be a hit with everyone who tries it. The gluten-free version of this cake is just as delicious as the traditional version, and it's a great option for people with gluten sensitivities or celiac disease.

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