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$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 23/07/2024. See terms.
Photo of Black forest cake by WW

Black forest cake

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.