Today’s recipe comes to you inspired by having a non-functional oven for four weeks during this pandemic AND a really hot summer: the no-bake Schwarzwälder Kirschtorte with a fluffy mousse filling and Oreo crust was born.
No-Bake Schwarzwälder Kirschtorte
About this Recipe
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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. And it’s been a hot one in KC! 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. It’s just 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!
Leave me a comment below letting me know if you love this recipe and want to see more simple, no bake cakes in the future.
Looking got the recipe? Scroll on down. Now available in printable version.
No-Bake Schwarzwälder Kirschtorte Essentials
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No-Bake Schwarzwälder Kirschtorte
- 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 tsp 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 Tbsp powdered sugar
- 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.
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.