Black Forest Cake without Alcohol

Preparation: Soils Important !!! Do not preheat the oven !!! Chop the chocolate into small pieces, then melt it with the butter in the water or in the microwave on a low setting. Set aside and let cool down a bit. Beat egg whites with a pinch of salt until stiff. Gradually pour in the sugar and beat until it is dissolved. Add egg yolks one at a time and beat briefly. Mix the flour with cocoa and fold in the chocolate-butter mixture. Put the mixture in a greased and crumbled 26cm cake ring / baking pan and place in the cold oven. At 170 degrees air circulation above all. Bake for 30 minutes. Let cool and cut twice. Or if that is too unsafe because of breaking, simply divide the mixture into 3 times and bake individually.

Cherry filling: Pour cherries into a sieve and drain. Set 16 cherries aside. Are needed for decorating. Boil 300ml cherry juice with sugar. Dissolve starch with warm cherry juice and stir in and stir until it thickens. Add the cherries and stir gently. Bring to the boil again and set aside to cool.

Whip the cream until stiff. Place the cake ring on a pâté plate and insert a sponge cake base. Inject a cream ring on the outside, in the middle and a point in the middle. Pour the cherry mixture between the cream rings. Put the sponge cake on top and repeat the process with cream and cherry mixture. Lay the last floor. Loosen the cake ring and decorate the cake with the cream. Spray on cream rosettes, 16, and put the cherries on top. Decorate with chocolate flakes.