Honestly hands down one of my favourite cakes. Both to bake and to eat! So as most of my cakes it’s easy peasy. No difference there. However the taste is just YUMMMY! Outside of Sweden a Black Forest cake is known to be something different however in Sweden they have their own version – this one 😉 It’s basically nutty merengue bases filled with chocolate ganache and coffee cream decorated in tempered chocolate. Honestly, it’s just chocolate chocolate some coffee and crunch and just more chocolate. That’s how it tastes like! And I LOVE it! And if you are anything like me, you will love it too! 🥳😉
Here’s how you bake it!
For the Merengue base –
- 200g hazelnuts, crushed and finely chopped (or any type of nuts you prefer)
- 6 egg whites
- 150g sugar
For the Coffee Cream filling –
- 400ml whipped cream
- 50g sugar
- 6 tbsp strong coffee, cooled (more if you like a stronger taste)
- 1 tsp vanilla essence
For the ganache filling –
- 113g dark chocolate, chopped
- 120ml whipping cream
- Pinch of salt
For the merengue base –
- Heat the oven on to 150C (300F) and line a baking tray with baking sheet.
- Starting with the merengue – in a stand mixer or a large bowl with a handle held mixer, start whipping up your egg whites. Once they start becoming light and fluffy, add in the 150g sugar and mix on high u til you get a thick and strong merengue.
- Take your crushed nuts and gently fold them into the merengue. Once combined thoroughly, either using a piping bag or a spoon, pipe/spoon out three 6” discs onto the baking sheet. They can be larger if you like or if you can’t fit all three onto one tray then use two tray (you can bake them together in the oven just rotate the bottom tray to get an even bake).
- Bake for roughly 40-50 min until the merengues are light golden brown. Take them out and let them cool completely before removing from the baking sheet.
For the Ganache filling –
- Put the chopped chocolate into a medium sized bowl along with the salt. Then in a small saucepan, add the cream and bring it to a boil – as soon as it starts boiling remove from the heat and immediately pour it over the chocolate.
- let it sit for 10 min, and then start mixing it slowly – at first it may seem as if it is splitting and not coming together, but just keep mixing and it will very quickly become a thick glossy ganache.
- Leave it in the fridge until ready to use.
For the coffee cream –
- Whip up the cream along with the sugar and vanilla. Then slowly add in the cooled coffee (add more if you like a stronger taste) and then whip to stiff peaks. Leave in fridge until ready to use.
- Place one merengue base onto your serving plate, then pour 1/3 of the ganache, and evenly spread to the edges. Then add 1/3 of the coffee cream.
- Place the 2nd merengue base on top and repeat with the ganache and coffee cream.
- Place the third and final merengue base on top and do the same.
- For garnish you can dust some cocoa powder and add some tempered chocolate for decoration.