Skip to Content

Black Forest with Caramelized Rum Cherries

Black Forest with Caramelized Rum Cherries

Sharing is caring!

Black forest or Schwarzwälder Kirschtorte, is a famous German dessert and one of my all times favourite cake.

Looking through my recipes I found a Cherry Black Forest Cake which I did not manage to post last year, so I thought I should share it with you now that the cherry season is here.

You can make this cake with fresh cherries or cherry preserve (glyko tou koutaliou).

If using a ready made preserve, just add some water and dilute it then add the rum and cook for a few minutes.



To make the jelly you will need for 1/2 litre  hot syrup and 6 gelatine leaves or 1 sachet gelatine powder.   See how I have made it here.

I have posted similar recipes in the past, so I am just going to give you the links.


Cherry Black Forest

You will need:

  1. 1 sponge cake with cocoa
  2. Double dose chantilly
  3. Caramelized Rum Cherries ( see recipe below) or Cherry Compote or Cherry Spoon Sweet
  4. Grated Couverture Chocolate

Caramelized Rum Cherries


1 cup brown sugar

1 tablespoon lemon juice

2 tablespoons rum

30 – 40 cherries pitted


  1. Prepare the sponge cake in a spring form baking tin.
  2. While it is baking prepare the caramelized cherries:  In a non stick frying pan add sugar, lemon juice and rum and mix continuously for a few minutes until the sugar melts and begins to caramelize.  Add the cherries and mix continuously for about five minutes.  (If you are using spoon sweet, dissolve the syrup with some water, so that it is not too sweet).
  3. When the sponge cools, divide it in two parts and wet both with some of the cherry syrup.
  4. Drain the cherries and prepare the jelly*.  Add the cherries and let it cool until it begins to set.
  5. Put one of the sponges on a platter and put the ring of the pan back on the cake again.
  6. Add half of the whipped cream and some of the cherries.  Cover with the second sponge and refrigerate while the jelly is setting.
  7.  Add the cherries in the centre of the cake and refrigerate again until the jelly sets.
  8. Remove the spring form and decorate with the remaining whipped cream and grated chocolate.



Other Relevant Recipes:

Mascarpone Cream Cheese Black Forest, Step by Step

Black Forest and Gooseberry Cake

White Chocolate, Cream Cheese, Cherry and Pastelli Cake

Cherry Compote Torte

Kopiaste and Kali Orexi!!

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kevin (Closet Cooking)

Sunday 4th of July 2010

That cake looks so good! I could go for a slice of it right now for breakfast!


Tuesday 29th of June 2010

Ivy, you don't know what you are doing to me - I am looking at this fab cake and desperately want a slice, but I know that it cannot be!


Monday 28th of June 2010

My favorite dessert. Your cake looks wonderful!


Monday 28th of June 2010

hi ivy the photos are just mouthwatering !! Pierre


Monday 28th of June 2010

That is one good looking cake! I love the topping! :) My recent post Chocolate Chocolate Chip Almond Muffins

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright