Black Forest Torte Recipe

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Black Forest Torte
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  1. For brownie: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan. Place pan on baking sheet. Combine cherries and 1/4 cup water in small saucepan. Boil over medium-high heat until liquid almost evaporates, about 2 minutes. Add kirsch and boil 1 minute. Standing back, carefully ignite kirsch. When flames subside, mix in preserves. Cook until preserves boil and thicken, about 3 minutes. Cool.
  2. Whisk flour, cocoa, pepper, and salt in small bowl to blend. Melt butter and bittersweet chocolate in heavy medium saucepan over low heat, stirring constantly until smooth. Remove from heat; mix in 1/2 cup sugar. Using electric mixer, beat eggs, remaining 1 cup sugar, and vanilla extract in large bowl until pale and thick, about 5 minutes. Using spatula, mix in melted chocolate mixture. Fold flour mixture into batter. Fold cherry mixture and chocolate chips into batter.
  3. Transfer batter to prepared pan; smooth top. Bake until top is dry and slightly cracked and tester inserted into center of brownie comes out with some moist (not wet) batter attached, about 55 minutes. Cool brownie in pan on rack 15 minutes. Run knife around pan sides to loosen cake. Remove pan sides and cool cake completely. Replace sides of pan. (Can be made 1 day ahead. Cover and refrigerate.)
  4. For mousse: Puree cherry preserves in processor until smooth. Transfer to small resealable plastic bag.
  5. Using electric mixer, beat cream cheese, sugar, and vanilla extract in medium bowl until very smooth. Reduce speed to low. Beat in mascarpone just until smooth. Add cream and beat just until blended and still soft (do not overbeat). Immediately spread mousse evenly over brownie. Cut off enough of 1 corner of plastic bag with preserves to make 1/8-inch opening. Pipe preserves in parallel lines across mousse, spacing 1 inch apart. Starting 1 inch in from 1 side, drag tip of toothpick across lines in 1 direction. Repeat in opposite direction, 1 inch from first line. Continue, alternating direction every time to form chevron pattern. Cover and chill at least 4 hours or overnight. Cut around pan sides, then remove sides. Let torte stand 20 minutes at room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 517.66 Kcal (2167 kJ)
Calories from fat 238.43 Kcal
% Daily Value*
Total Fat 26.49g 41%
Cholesterol 117.5mg 39%
Sodium 132.03mg 6%
Potassium 99.22mg 2%
Total Carbs 68.25g 23%
Sugars 52.74g 211%
Dietary Fiber 2.15g 9%
Protein 6.76g 14%
Vitamin C 0.5mg 1%
Iron 1.9mg 11%
Calcium 70.3mg 7%
Amount Per 100 g
Calories 284.6 Kcal (1192 kJ)
Calories from fat 131.08 Kcal
% Daily Value*
Total Fat 14.56g 41%
Cholesterol 64.6mg 39%
Sodium 72.59mg 6%
Potassium 54.55mg 2%
Total Carbs 37.52g 23%
Sugars 29g 211%
Dietary Fiber 1.18g 9%
Protein 3.71g 14%
Vitamin C 0.3mg 1%
Iron 1.1mg 11%
Calcium 38.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
  • 15

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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