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Black Forest Gâteau

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Black Forest Gâteau

This stunning region of Germany is home to the cuckoo clock, the fairytale castle, and one of our favourite cakes, the Black Forest gâteau.

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Prepare Ahead

The cake can be made up to 3 days in advance. Store in the refrigerator until ready to serve.


Instructions

  1. 1

    Preheat the oven to 180°C (350°F/Gas 4). Lightly grease and line the bottom of the tin with greaseproof paper. Put the eggs and sugar into a large heatproof bowl, and place over a saucepan filled with simmering water. Don’t let the bowl touch the water. Whisk until the mixture is pale and thick, and will hold a trail. Remove from the heat and whisk for another 5 minutes, or until cooled slightly.


  2. 2

    Sift the flour and cocoa together and fold into the egg mixture using a large metal spoon or a spatula. Fold in the vanilla and butter. Transfer to the prepared tin and level the surface. Bake in the oven for 40 minutes, or until risen and just shrinking away a little from the sides. Turn it out on to a wire rack, discard the lining paper, and cover with a clean cloth. Allow the cake to cool completely.


  3. 3

    Carefully cut the cake into three layers. Drain 1 can of cherries, placing 6 tbsp of the juice into a bowl with the Kirsch. Roughly chop the drained cherries. Drizzle a third of the Kirsch and cherry syrup over each layer of sponge.


  4. 4

    Whip the cream until it just holds its shape. Place 1 layer of the cake on to a serving plate. Spread a thin layer of cream over the top of the sponge, and scatter with half the chopped cherries. Repeat with layers and top with the final layer of sponge. Using a palette knife, spread a thin layer of cream around the edges of the cake to cover, and spoon the remaining cream into a piping bag fitted with a star-shaped nozzle.


  5. 5

    Using a spoon or a palette knife, press the grated chocolate onto the side of the cake. Pipe swirls of cream around the top edge of the cake. Drain the second tin of cherries and use them to fill the centre of the cake. Scatter any remaining chocolate over the piped cream.


Ingredients

  • 6 Eggs
  • 175g Golden Caster Sugar
  • 125g Plain Flour
  • 50g Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 85g Butter, melted
  • 600ml Double Cream
  • 850g Black Cherries, can, pitted
  • 4 tbsp Kirsch
  • 150g Dark Chocolate, grated

Serves 8

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
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