No-Bake Schwarzwälder Kirschtorte

Method5 steps · about 3 hr 20 min

1. 1

   Step 1: Grease a tart or springform tin with the separate extra butter. Scrape the filling from the 154 g dark sandwich cookies into a small saucepan and melt it gently with the 60 g base butter. Crush the emptied cookie halves into fine crumbs.

   Uses 60 g butter · 154 g dark sandwich cookies (e.g. Oreos) · Extra butter as needed to grease the cake tin

2. 2

   Step 2: Mix the prepared melted cookie filling and butter with the cookie crumbs. Press over the bottom of the greased tin and about 1 inch /2.5 cm up its sides. Refrigerate for 1 hour to firm the crust.

   Chill crust · 60 minUses melted cookie-filling butter and cookie crumbs

3. 3

   Step 3: While the crust chills, prepare the 350 g cherries: wash, stem, pit and dry fresh cherries, or thaw/drain frozen cherries or drain ready jarred cherries thoroughly. Chop 200 g mousse chocolate. Warm 75 ml milk and the chosen 60 ml cherry spirit in a heatproof bowl over boiling water, keeping the water out of the bowl, then stir in the chocolate until completely melted. Transfer the chocolate mixture to a cool bowl and cool for about 10 minutes until suitable for folding into cream.

   Cool chocolate mixture · 10 minUses 350 g dark cherries (you can use fresh, jarred or frozen) · 60 ml Kirschwasser OR Edel-Kirsch cherry liqueur · 200 g dark chocolate for mousse · 75 ml milk · Water as needed for the double boiler, kept separate from cake

4. 4

   Step 4: Whip 400 g of the 600 g cream until stiff. Gradually fold in the cooled chocolate mixture, then the prepared cherries. Fill the chilled crust, level the mousse and refrigerate for at least 2 hours until set.

   Chill chocolate-cherry mousse until set · 120 minUses firm chilled cookie crust · cooled melted chocolate mixture and prepared drained cherries · 400 g cream for mousse, ⅔ of the 600 g total

5. 5

   Step 5: Whip the remaining 200 g topping cream with 1 tsp vanilla and 2 tbsp powdered sugar. As it approaches stiff peaks, sprinkle in the one pinch guar gum and finish whipping without overbeating. Transfer the set cake to a platter, spread the prepared topping over it and finish with shavings from the separate extra dark chocolate. Keep refrigerated until serving.

   Uses set chilled chocolate-cherry mousse cake · Remaining 200 g cream for topping, ⅓ of the total · 1 tsp pure vanilla extract · 1 pinch guar gum · 2 Tbsp powdered sugar · Extra dark chocolate as needed for finishing shavings