Ingredients for 8-10 servings


1/3 cup (3oz/75g) butter

1/3 cup (3oz/75g) sugar

1 pack vanilla sugar

3 eggs

1/3 cup (2oz/50g) ground almonds

1/2 cup 3.5oz (90g) Ground Genauva dark chocolate gems

1/3 cup (2oz/50g) flour

1/3 cup (2oz/50g) corn starch

2 tsp baking powder

4 tbsp kirsch liquor

1 2/3 cup (14fl oz/400ml) whipping cream

2 cups (17.5oz/500g) sour cherries (jar)

1 tbsp sugar

1.5 tbsp corn starch

1 tbsp kirsch liquor

1tbsp chocolate shavings


Springform 9in (23cm) (11 cups)


Schwarzwald dessert

Schwarzwald dessert


  • Preheat the oven at 350°F (180°C)
  • Grease the springform
  • Beat the butter, sugar and vanilla sugar until white and fluffy
  • Add and mix the eggs one by one
  • Fold in the ground almond and ground chocolate gems (I ground the chocolate in the blender)
  • Sift the flour, baking powder and corn starch over the mixture and mix
  • Spoon into the springform
  • Bake for 30 minutes (test if ready) in the lower part of the oven
  • Let cool down for at least 2 hours
  • Cut the cake in 2-3 layers
  • Sprinkle the kirsch liquor on the cake layers


  • Poor the cherries in a strainer and preserve the juice
  • Kook the cherries with 2/3 cup (5.3fl oz/150ml) juice and 1tbsp sugar
  • Dissolve the corn starch with 2 tbsp cold water, add to the juice and stir well until you have a smooth sauce
  • Boil for 2 min
  • Add the kirsch liquor


  • Beat the whipping cream until stiff (You can add some icing sugar but I don’t do that)

Fill up the glasses with a layer of cherries, whipped cream and cake, repeat depending on the size of the glass

The last layer should be the whipped cream

Decorate with chocolate shaving and a cherrie.

Comments, questions and tips

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