Black Forest Cake

Ingredients:

• 1/3 cup cocoa powder, plus more for sprinkling
• 8 large eggs, room temperature
• 3/4 cup confectionery flour
• 1/4 teaspoon salt
• 1/2 cup almond flour
• 1.3 cups granulated sugar
• 2 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 tbsp cornstarch
• 3 cups cold heavy cream 33%
• 1 teaspoon vanilla extract
• 2 cups canned cherries in syrup (24 oz. jar), drained and chopped, plus 2 tbsp syrup from the jar
• 1-2 tbsp. l. kirsch (cherry brandy)
• 2 tbsp. granulated sugar
• 1/2 tsp almond extract
• Chocolate shavings for decoration

Preparation:

1. Preheat oven to 180°C. Grease the bottoms and sides of two 9-inch (23 cm) round springform cake pans; line the bottoms with parchment paper. Grease the parchment paper and dust the bottoms and sides of the pans with cocoa powder, removing any excess.
2. Prepare the cake layerPlace the unpeeled eggs in a medium bowl and cover with hot water; let sit for 5 minutes (warm eggs will be easier to beat). Sift the cocoa powder, pastry flour, and salt into a medium bowl, then fold in the almond flour.
3. Remove the eggs from the water and crack them into a large bowl. Add the granulated sugar and beat with a mixer on low speed until combined. Increase the speed to medium-high and beat for about 10 minutes until pale, fluffy, and thick. The mixture should form a ribbon when you lift the beaters.
   
   Pour 1/3 of the flour mixture into the egg mixture and whisk gently. Repeat with the remaining flour in two additions, adding the vanilla with the last addition. Divide the batter evenly between the prepared pans.
4. Bake for about 25 minutes, until the cakes pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Immediately run a small offset spatula around the edge, loosening the cakes from the sides. Cool in the pan for 5 minutes, then transfer to a wire rack, parchment-side down, and let cool completely.
5. Meanwhile, prepare the cream.Whisk together the powdered sugar and cornstarch in a small saucepan (the cornstarch will help the whipped cream stand up). Slowly whisk in 3/4 cup of the cream until it forms a paste. Bring to a boil over high heat, stirring for 1 minute, until bubbles form and the mixture thickens. Pour into a bowl; place a piece of plastic wrap directly on the surface of the mixture and refrigerate for about 30 minutes until completely chilled.
   
   Whip the creamIn a large bowl, beat the remaining 2.25 cups cold heavy cream with vanilla using a mixer on medium-high speed for about 1 minute. With the mixer running, add the prepared heavy cream and cornstarch and beat for 1-2 minutes until stiff peaks form.
6. Prepare the fillingIn a small saucepan, heat the cherries, cherry syrup, kirsch, and granulated sugar until simmering, stirring constantly, for 1-2 minutes. Stir in the almond extract and transfer to a bowl. Refrigerate for 30 minutes.
   
   Drain the syrup from the cherries and reserve it.
7. Remove the parchment paper from the cake layers. Using a long serrated knife, trim a thin layer from the top of each cake layer.
   
   Place one cake layer cut-side up on a cake stand or serving plate and brush with half of the reserved syrup. Spread a thin layer of about 1 cup whipped cream on top, then top with a cherry (reserve 1/4 cup). Spread another thin layer of 1 cup whipped cream on top.
   
   Cover with the second cake layer and brush with the remaining syrup.
8. Spread 1.5 cups of cream over the top and sides of the cake in a thin layer (there may be some crumbs). Refrigerate for 30 minutes.
9. Spread the remaining whipped cream over the top and sides of the cake. Refrigerate for 30 minutes. Sprinkle the chocolate shavings around the cake and press them into the sides. Top with the remaining cherries. Refrigerate overnight to allow the syrup to soak into the cake.