By the Editors of Saveur
Black Forest cake is a relatively recent invention — the first published recipe appeared in 1934 — but when we find a superlative version of the ambrosial treat, it stirs something primal within us.
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In the village of Baiersbronn, in Germany's Black Forest, we encountered the best Schwarzwälder kirschtorte (Black Forest cake) we've ever had, made by the konditormeister Georg Klumpp, of Café am Eck.
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Using his grandfather's recipe, Klumpp doused two layers of chocolate cake with kirsch, a syrup made from kirshwasser, and embedded nearly a pound of brandy-soaked sour cherries and copious whipped cream between them.
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He finished the cake off with another layer of sponge, more cherries, more whipped cream, and a crown of chocolate shavings, then baptized his creation with a good long pour of kirsch over the top, just as his grandfather did.
Each bite was a creamy, boozy, sweet-tart joy.
See the recipe for Black Forest Cake »