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Black Forest Cake


Bavaria’s Dark Chocolate Fairytale Story by Brooke Carbo Photos by Breanna Thackerson


cherry liquor, smothered in whipped cream, generously dotted with plump, dark cherries and dusted with chocolate shavings, the Bavarian treat is immediately recognizable from Tuscaloosa to Tübingen. As the name implies, the origins of Black Forest Cake, or


B


Schwarzwälder Kirschtorte, can be traced to the Black Forest, otherwise known as Schwarzwälder. T ere the trail is lost, strewn about like breadcrumbs in the dark, dense woods tucked away in Germany’s southwest corner. However, just as in the fairytale of


56| ALPINE LIVING 2011


lack Forest Cake is one of the world’s most beloved indulgences. With its layers of chocolate cake soaked in


Hansel and Gretel, a delicious surprise waits around the corner. T e sign outside Café Schäfer in the Bavarian town of Triberg


says it all – “Black Forest Cake made from the original recipe of its founder Josef Keller. Here you can try the real thing.” Konditormeister, or “Master of Pastry,” Claus Schäfer is


happy to back up that claim. Without hesitation he pulls out the pride of the café, a worn, faded notebook containing Keller’s handwritten recipe for Schwarzwälder Kirschtorte. “It is very old book from my father,” he explained reverently.


“From 1924 — very old.” Between two yellowed pages he had slipped a note. “We loved the Black Forest Cake,” it read. “We came all the


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