Dessert: Black Forest Cake

Recipe by Hubert Keller Under all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the

Ingredients

3 tablespoons unsalted butter, melted and cooled, plus more for buttering cake pan
1/2 cup (2 1/2 ounces) unbleached all-purpose flour plus more for dusting cake pan
1/4 cup Dutch-process cocoa
Pinch of salt
6 large eggs, at room temperature
3/4 cup (4 3/4 ounces) superfine sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 °. Place the rack in the center of the oven. Butter and flour a 10-inch cake pan that is 3 inches deep such as a springform mold.
Sift the 1/2 cup flour, the cocoa, and the salt together onto a sheet of parchment paper and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and vanilla at high speed until the mixture has tripled in volume and is very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.
Lower the speed to stir and carefully tap the dry ingredients into the egg mixture. As soon as all the flour has been added to the eggs, stop the machine. Pour in the melted butter, making sure to leave the white, milky solids behind. With a large rubber spatula, using as few strokes as possible, finish folding the flour mixture and butter into the batter until evenly mixed.
Immediately scrape the batter into the prepared pan, place the pan on a baking sheet, and bake until the cake feels just firm to the touch, about 40 minutes. Transfer the cake to a rack and let it cool for about 5 minutes. Then turn the cake upside down onto a rack to cool. This will flatten the slightly domed top.

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