No-Bake Schwarzwälder Kirschtorte

5 from 2 votes

No-Bake Schwarzwälder Kirschtorte

There is a keep-your-cool version of the classic German chocolate and cherry cake that requires no baking at all and a very simple use of ingredients. Try this no-bake Schwarzwälder Kirschtorte and never look back.

Prep Time30

Resting Time3

Total Time3 30

Course: Dessert, Kaffee

Cuisine: German

Keyword: Authentic German Cake Recipe, Authentic German Recipes, Baking German Cakes in the USA, Cake and Coffee Time Recipe, Classic German Cake Recipe, No-Bake German Black Forest Cake Recipe, No-Bake German chocolate and cherry cake, No-Bake Schwarzwälder Kirschtorte recipe, The real German chocolate cake recipe

Servings:

Calories: 410kcal

Author: Author: Sophie Sadler

Ingredients

60 g butter
154 g dark sandwich cookies e.g. Oreos
350 g dark cherries you can use fresh, jarred or frozen
600 g heavy whipping cream
1 teaspoon pure vanilla extract
60 ml Schladerer Kirschwasser or Edel-Kirsch Liqueur a German liqueur from Germany's Black Forest
200 g dark chocolate plus some extra to make shavings for top
75 ml milk
1 pinch guar gum
2 tablespoon powdered sugar

Metric - US Customary

Instructions

Grease a tarte- or springform with butter. Separate the cookie sandwich bottom from the top and scrape off the filling into a small sauce pan. Add in the butter and allow to barely melt. Either process cookies with a food processor or pack into a bag and using the flat side of a meat tenderizer, turn the cookies into fine crumbs.
Mix together the melted butter-frosting mix and the crumbled cookies and press onto the bottom of your pan and about an inch up on the sides. Move to the fridge and let cool for one hour.
If using fresh cherries, wash them, remove stems and stones and dry off. For the chocolate mousse filling, cut up the chocolate into chunks. Warm the milk and Kirschwasser in a bowl over boiling water, then add in the chocolate and allow it to melt completely. Transfer to a cool bowl and allow to cool at room temperature for 10 minutes.
Beat 400g/14oz of the cream until stiff, then gradually fold in the chocolate mixture and lastly, the cherries. Fill into the crust and level off with a spatula. Transfer to the fridge to set up for 2 hours.
For the topping, beat 200g/7oz cream with vanilla extract. Once almost stiff, sprinkle in a pinch of guar gum to gurantee that it will be stable. Transfer the cake onto a cake platter, then spread on the topping and finish with some shaved dark chocolate.

Nutrition