Black Forest Torte

Ever since our BFFs finished their man cave, we've been spending pretty much every Friday & Saturday night there hanging out, playing cards, shooting pool, or shooting darts.  We've been eating a lot of pizza & wings, and decided to mix it up a bit with some theme nights.  Last week we did a Mexican night with a full taco bar, spanish rice, margaritas, and I made churros.  This week we went with German fare.  So I made a Black Forest Torte.

I started by buttering and lining 3 - 8" cake pans with parchment paper and preheating the oven to 350.  I heated up 3/4 cup agave nectar in a heavy bottomed sauce pan.

I dumped in 1 cup of bittersweet chocolate chips, and removed the pan from heat.

I stirred the chocolate mixture until it was smooth, and set it aside to cool.

In a small bowl, I combined 1/2 cup brown rice flour, 1/4 cup tapioca flour, 3/4 cup of finely ground pecans, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp xanthan gum.

I separated 5 eggs, and whipped the whites in my stand mixer with the wire whisk attachment.  Once the whites were foamy, I began slowly sprinkling in 1 cup granulated sugar.

I continued to beat the egg whites until they were holding soft peaks.  Set the egg whites aside.

In a separate mixing bowl, I creamed together 3/4 cup butter with 1/4 cup granulated sugar with my beater/scraper paddle.  If you don't already have a beater/scraper paddle for your stand mixer, I highly recommend you run out and buy one.  Not having to stop the machine to scrape down the sides of the bowl really streamlines the whole process of baking.

I added the egg yolks, one at a time, to the creamed butter.

I then added the cooled chocolate mixture,

and the dry ingredients.

Sacrifice 1/4 of the egg whites to lighten up the batter, then fold in the rest of the whites in 1/4 chunks.

Divide the batter between the prepared pans and bake for 30 minutes.

While the tortes are baking prepare the filling.  I combined 24 oz of frozen sweet black cherries, 1/4 cup of Kirschwasser(cherry brandy,) 3 tbsps cornstarch, and 1/4 cup agave nectar in a saucepan, and simmered until it thickened.  It's not really a Black Forest Cake without the Kirsch, since Kirschwasser originated in Southern Germany in the Black Forest area.  It literally translates as "cherry water."  Feel free to use canned cherry pie filling, though.  I won't judge.

Also make the whipped cream frosting.  Just whip together heavy cream, a bit of powdered sugar, and some dissolved unflavored gelatin.

When the tortes are completely cooled, begin assembling.  Start with one layer on the bottom, spread a thin layer of frosting across it, and pipe a ring around the edge.  Use a third of the cherry filling in the middle of the ring.

Put the next layer on and repeat until you get to the top.  Frost the sides and press chocolate shavings into the sides.


Slice it up and enjoy the moist, chocolate cherry goodness.

Thanks for popping in and baking with me. I'm linking this up to Simply Sugar & Gluten-Free's Slightly Indulgent Tuesdays, and Gluten-Free Homemaker's Gluten-Free Wednesdays.