Quasi Black Forest Cake

Quasi Black Forest Cake

This dessert recipe created by Sarah Ifrah Ohana revisits the classic Black Forest cake to give it more crunch and airiness.

The Black Forest is a cake that both pastry chefs and home cooks love to reinvent. As a bûche, a cupcake, a sundae... Each version blends the tart freshness of cherries with the deep aromas of chocolate, a combination that never fails to evoke the German classic, the Schwarzwälder Kirschtorte.

In this delicious recipe, filo pastry replaces the traditional kirsch-soaked sponge cake for extra lightness.

Ingredients (4 servings)

Filo pastry tuile

  • 50g butter
  • 5g cocoa powder
  • 3 sheets of filo pastry

Light vanilla cream

  • 125g milk (about 130ml- 125g cream (about 130ml)
  • 62.5g egg yolk (from about 3 eggs)
  • 30g caster sugar
  • 15g custard powder
  • 60g semi-salted butter
  • 3g gelatine
  • 150g whipping cream (about 150ml)
  • 2 vanilla beans

Cherry compote

  • 200g cherries
  • 10g lemon juice
  • 10g sugar
  • 2g pectin

Chocolate sauce

  • 300g milk (about 300ml)
  • 145g dark chocolate
  • 26g cocoa powder


Filo pastry tuile
Melt the butter and cocoa together. Separate the filo sheets, place them on a baking tray lined with baking paper, and brush each filo with the butter-cocoa mixture. Top the buttered filo with another sheet of baking paper, weigh it down with a second tray, and bake at 160°C (325°F) for about 8 minutes.

Light vanilla cream
Combine the milk and cream, scrape the vanilla bean seeds into the mixture, and bring to a boil. In a separate bowl, combine the egg yolks, sugar and custard powder, and slowly pour the mixture into the hot cream while whisking constantly. Heat until the custard reaches 82°C (180°F). Meanwhile, soak the gelatine in cold water until hydrated, then add to the custard. Mix well. Place cling film directly on top of the custard and let it cool. Whip the cream and gently fold it into the cooled custard.

Cherry compote
Cook the cherries in a saucepan. Halfway through, add the sugar and pectin, then the lemon juice. Stir occasionally.

Chocolate sauce
Bring the milk to a boil, then add the dark chocolate and cocoa powder. Mix well.

Layer as for a Black Forest cake: pastry, half of the cream, half of the compote. Repeat. The last layer is pastry. Drizzle chocolate sauce over the entire dessert.

(*) Average meal price calculated on the basis of starter and main course or main course and dessert, excluding drinks, menu and promotional offers. The average price is an estimate only, calculated according to the prices provided by the restaurant. Depending on the country, the average price may or may not include all taxes.