Black Forest Cake Recipe (w Mascarpone)

Schwarzwälder Kirschtorte

Serves 8 to 12

Chocolate sponge

2/3 cup cake flour

1/4 cup Dutch-process cocoa powder

3 tablespoons milk

3 tablespoons vegetable oil

1 teaspoon vanilla

4 large eggs, room temperature, separated

3/4 cup sugar, divided

1/4 teaspoon salt

Cherry compote

1 (approx. 24-ounce) jar sour (Morello) cherries in light syrup, drained, syrup reserved

1/4 cup sugar

1 tablespoon cornstarch

Frosting

1/3 cup sugar

1 cup mascarpone cheese, cold

2 cups heavy cream, cold

2 teaspoons vanilla extract

4 tablespoons kirschwasser, divided

1 ounce dark chocolate, shaved with a knife

* For an alcohol-free cake, substitute sour cherry juice for the kirschwasser.

To make the sponge: Place a rack in the center of the oven and preheat to 350 degrees. Line the bottom of a 9-inch springform pan with a round of buttered parchment paper.

1. Sift the flour and cocoa together into a small bowl. In another bowl combine the milk, oil and vanilla. In a large bowl, beat the egg yolks and half the sugar together until thick and lemon-colored, about 7 minutes. Using clean beaters, in a separate bowl whip the egg whites, remaining sugar and salt until they form stiff peaks. Gently fold the egg whites into the yolk mixture.

2. Sift half the flour mixture over the eggs and fold in until no dry patches remain. Repeat with the remaining flour mixture. Whisk a large spoonful of the batter into the milk mixture to lighten, then gently fold this back into the batter.

3. Pour the batter into the pan and smooth the top. Bake until a tester inserted into the middle comes out clean, about 30 minutes. Cool on a rack for 5 minutes, then run a knife around the edge of the cake and remove from the pan. Cool completely, then split horizontally into two even layers.

To make the compote: Set aside 12 cherries and 2 tablespoons of the cherry syrup. Boil remaining syrup until reduced to 1/2 cup. Add the remaining cherries and sugar, and simmer gently 10 minutes more. Stir reserved syrup and cornstarch together until smooth, then stir into cherries. Bring back to a boil and cook, stirring, until thick. Cool completely.

To assemble the torte: Beat the sugar, mascarpone, cream and vanilla together until stiff. Place the bottom cake layer on a platter and sprinkle with 2 tablespoons kirschwasser. Spread the cherry compote evenly on top followed by about ¼ of the whipped cream. Place the second sponge layer on top, cut side up, and sprinkle with the remaining kirschwasser. Frost the top and sides of the cake with the remaining cream. If desired, reserve about a cup for decoration, and using a pastry bag fitted with the star tip, pipe 12 rosettes around the cake's edge. Top each with a reserved cherry and sprinkle chocolate shavings in the center.

Chill at least two hours before serving.

(This came from a seattle writer, but gosh if I can find her name again... urgh!! if you can find it, let me know so I can credit her.. )