Black Forest Gateau

March 4, 2021

What you need:

CategoryDifficultyAdvanced

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
Cake
 150 g Odlums Self Raising Flour
 200 g Chocolate (good quality, at least 60% cocoa)
 2 tsp tablespoons Milk
 200 g Butter or Margarine, cut into pieces
 200 g Shamrock Golden Caster Sugar
 3 pt large Eggs, separated
Filling & Decoration
 300 ml Whipped Cream
 50 g Icing Sugar
 1 tin Black Cherries, strained (reserve liquid for syrup)
 125 g Chocolate, grated or curls
Syrup
 Reserved liquid from Black Cherries
 125 ml Kirsch
1

Preheat oven to 180°C/350°F/Gas 4. Grease and base line three 7" sandwich tins.

2

Place the chocolate and milk in a bowl over a saucepan of simmering water. Stir continuously until the chocolate has melted. Remove the bowl from the heat and beat in the butter/margarine, then the caster sugar. Beat in for 3-4 minutes by hand or use an electric beater.

3

Fold in the flour and add the egg yolks one at a time. Stiffly beat the egg whites and fold into the cake mixture. Divide the mixture evenly between the sandwich tins. Bake for 20-30 minutes or until firm to the touch. Turn onto a wire tray to cool.

To make syrup
4

Pour the liquid from the tin of cherries into a measuring jug. Add enough water to come to 225ml/8fl oz.

5

Pour into a small saucepan. Heat over a medium-low heat, stirring occasionally, for a few minutes until thickened.

6

Stir in the kirsch.

To assemble cake
7

Pour syrup over the three cakes. Reserve 12 black cherries and some of the whipped cream for decoration on the top of the cake.

8

Gently sandwich each cake together with the remainder of the whipped cream which has been sweetened with icing sugar and black cherries.

9

Decorate top of cake with the grated chocolate or curls. Pipe cream around edge and place cherries on top.

Note 6/8 serving

Ingredients

Cake
 150 g Odlums Self Raising Flour
 200 g Chocolate (good quality, at least 60% cocoa)
 2 tsp tablespoons Milk
 200 g Butter or Margarine, cut into pieces
 200 g Shamrock Golden Caster Sugar
 3 pt large Eggs, separated
Filling & Decoration
 300 ml Whipped Cream
 50 g Icing Sugar
 1 tin Black Cherries, strained (reserve liquid for syrup)
 125 g Chocolate, grated or curls
Syrup
 Reserved liquid from Black Cherries
 125 ml Kirsch

Directions

1

Preheat oven to 180°C/350°F/Gas 4. Grease and base line three 7" sandwich tins.

2

Place the chocolate and milk in a bowl over a saucepan of simmering water. Stir continuously until the chocolate has melted. Remove the bowl from the heat and beat in the butter/margarine, then the caster sugar. Beat in for 3-4 minutes by hand or use an electric beater.

3

Fold in the flour and add the egg yolks one at a time. Stiffly beat the egg whites and fold into the cake mixture. Divide the mixture evenly between the sandwich tins. Bake for 20-30 minutes or until firm to the touch. Turn onto a wire tray to cool.

To make syrup
4

Pour the liquid from the tin of cherries into a measuring jug. Add enough water to come to 225ml/8fl oz.

5

Pour into a small saucepan. Heat over a medium-low heat, stirring occasionally, for a few minutes until thickened.

6

Stir in the kirsch.

To assemble cake
7

Pour syrup over the three cakes. Reserve 12 black cherries and some of the whipped cream for decoration on the top of the cake.

8

Gently sandwich each cake together with the remainder of the whipped cream which has been sweetened with icing sugar and black cherries.

9

Decorate top of cake with the grated chocolate or curls. Pipe cream around edge and place cherries on top.

Black Forest Gateau

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