Black Forest Cake in a Minute: The Easy Recipe

Divide the chocolate cake into four and make four beautiful rectangles. Cut them in half equally in height.

In a bowl, mix sixteen halved sour cherries preserved in syrup with the jam. Spread the cherry jam on each base of the finger and cover with the other half of the chocolate soft cake, then set aside in the refrigerator.

At the time of serving, make a generous decoration of whipped cream on top of each assembled pastry.

To finish, use a peeler to shave chocolate flakes and sprinkle them over each finger. Finally, decorate with a syrup cherry (or a fresh one if it's in season). Keep refrigerated until ready to serve.