This No-Bake Black Forest Cake (Schwarzwälder Kirschtorte) is a chocolate mousse cake with Oreo crust and cherries. It's a simplified version of the traditional Black Forest Cake that is the most iconic German Chocolate cake.
Don't get me wrong: I am a HUGE fan of the traditional Schwarzwälder Kirschtorte, but this no-bake version convinced because of its simplicity and the fact that no oven is required to make it, so we can all stay cool this summer.
This cake combines a simple Oreo crust (I actually used the gluten free Oreos that Trader Joe's sells for this one!) with a fluffy chocolate mousse filling (spiked with some Schladerer Kirschwasser or Edel-Kirsch brandy of course!), which the cherries are folded into. It's then topped with a simple whipped cream and some shaved chocolate. This no-bake Black Forest Cake is decadent, simple and LECKER!
If you missed fresh cherry season (they are everywhere right now!), then jarred or frozen dark cherries work well, too. Make sure you drain your cherries well before adding and that you follow the resting times, or else your crust may crumble or your mousse may not set up. Overall, this is a very simple, yet very delicious version of the real Schwarzwälder Kirschtorte and (I believe) a must make!
No-Bake Schwarzwälder Kirschtorte
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
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.
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