Mini Black Forest Gateau
By M&S Food
Published on 31 July 2024
King Cherries are the pick of the crop in Chef Michael Caine’s levelled-up version of retro Black Forest Gateau, as seen on M&S’s Cooking with the Stars. Delicious as mini gateau stacks for slice from the tin and serve as a build-your-own pud.Time and servings
55 minsTotal time
4Servings
55 minsCooking time
Ingredients
- 5 large eggs
- 140g caster sugar
- 100g self-raising flour
- 25g cocoa powder
- 25g butter, melted and cooled
- 100g M&S Collection King Cherries, pitted
- 100g jam sugar
- 0.5 lemon, juice only
- 150ml double cream
- 2 tbsp icing sugar
- 0.5 tsp vanilla extract
- 25g dark chocolate, grated
Method
Step 1
Heat the oven to 180°C/ 160° fan/ gas 4. Grease and line a 23cm x 33cm Swiss roll tin.Step 2
Add the eggs and caster sugar to the bowl of a stand mixer fitted with a whisk and beat on a medium-high speed for 5 mins, until pale and thick. You can use a bowl and use an electric handheld whisk, but whisk for 6-8 mins.Step 3
Sieve the flour and cocoa into a large bowl then fold through the egg mix using a large metal spoon. Once fully combined, fold through the melted butter.Step 4
Pour the mixture into the prepared tin and bake for 12-15 mins, until just puffed and firm. Remove from the oven and leave to cool in the tin for 5 mins before turning out on to a cooling rack. Leave to cool completely.Step 5
Meanwhile, put the cherries in a small, deep-sided pan and crush with a potato masher. Add the jam sugar and lemon juice then bring to the boil over a low heat until the sugar has dissolved, around 1-2 mins.Step 6
Increase the heat and boil for 4 mins, then remove from the heat and pour into a shallow dish. Leave to cool and set, then transfer to a piping bag and set aside.Step 7
Pour the double cream into a large mixing bowl and sieve in the icing sugar. Add the vanilla extract. Whisk together until the cream holds medium firm peaks. Transfer to a piping bag fitted with a 1/2cm round nozzle. Chill until assembly.Step 8
Lightly oil a 6cm ring cutter and cut 12 discs from the sponge.Step 9
To assemble, put 1 sponge disc on a serving plate, pipe a ring of cream around the edge then fill the centre with a spoonful of jam. Top with a second spong and repeat until you have 3 layers of each. Repeat with all the sponges to make 4 stacks.Step 10
Sprinkle with dark chocolate to serve.