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Photo of Black forest cake by WW

Black forest cake

8 - 9
PersonalPoints™ per serving
Total Time
45 min
30 min
15 min
This rich and creamy classic has all the goodness of almond meal, cherries and ricotta.


White self-raising flour

cup(s), (100g)

Cocoa powder

2 tbs

Almond meal

¼ cup(s), (30g)


4 medium

Caster sugar

cup(s), (150g)

Low-fat ricotta cheese

250 g

Fromage frais, vanilla bean

300 g


1 cup(s), to serve

Canned black cherries in syrup, drained

400 g, (buy 1 x 670g morello cherries, drained)


  1. Preheat oven to 180°C. Lightly spray three 20cm (base measurement) round cake tins with oil and line bases with baking paper.
  2. Sift the flour, cocoa and almond meal into a medium bowl.
  3. Using an electric mixer, whisk the eggs and sugar in a large bowl until thick and pale and the mixture doubles in size. Sift the flour mixture into the egg mixture. Using a metal spoon, gently fold until just combined. Divide the mixture evenly among the prepared tins. Smooth the surfaces. Bake for 15-20 minutes or until the cakes are dry to the touch and come away from the sides of the tins. Turn the cakes onto a wire rack lined with baking paper. Set aside to cool completely.
  4. Process the ricotta and the Frûche in a food processor until smooth.
  5. Place 1 cake on a serving plate. Spoon over one-third of the ricotta mixture and top with half the morello cherries. Repeat the layers, finishing with remaining cake and ricotta. Top with fresh cherries to serve.