I know this cake has got a bit of a kitsch reputation but when done properly it is extremely delicious and light, and will take you on a trip down memory lane.
I know this cake has got a bit of a kitsch reputation but when done properly it is extremely delicious and light, and will take you on a trip down memory lane.
40 black cherries (pitted) - or tinned cherries (drained)
icing sugar (for dusting)
For the sponge
150 grams unsalted butter (melted and cooled) - plus extra for greasing
6 eggs
1 teaspoon vanilla extract
250 grams golden caster sugar
50 grams cocoa powder
100 grams plain flour
For the syrup
200 millilitres water
175 grams golden caster sugar
2 tablespoons kirsch
For the kirsch cream
750 millilitres whipping cream
75 grams golden caster sugar
2 teaspoons vanilla extract
3 tablespoons kirsch
5 ounces block bittersweet chocolate
3 tablespoons raspberry preserve
40 black cherries (pitted) - or tinned cherries (drained)
confectioners' sugar (for dusting)
For the sponge
5 ounces unsalted butter (melted and cooled) - plus extra for greasing
6 eggs
1 teaspoon vanilla extract
8 ounces superfine sugar
2 ounces unsweetened cocoa
3½ ounces all-purpose flour
For the syrup
7 fluid ounces water
6 ounces superfine sugar
2 tablespoons kirsch
For the kirsch cream
1¼ pints heavy cream
3 ounces superfine sugar
2 teaspoons vanilla extract
3 tablespoons kirsch
Method
Proper Black Forest Gateau is a guest recipe by Eric Lanlard so we are not able to answer questions regarding this recipe
First make the sponge. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 3 x 22cm (8½in) diameter sandwich cake tins and line the bases with baking paper.
In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail when lifted above the mixture. Sift the cocoa powder and flour together, then fold in.
Stir in the melted butter.
Divide the cake mixture between the prepared tins and bake in the oven for 20–25 minutes, or until springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a cooling rack to cool completely.
Meanwhile, shave the block of chocolate either by using a potato peeler or by carefully scraping the blade of a large kitchen knife across the surface of the chocolate. Leave the chocolate shavings in the refrigerator until required.
To make the syrup, put the water and sugar in a saucepan and bring to the boil, then boil for 5 minutes. Leave to cool, then add the kirsch.
To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
To assemble the cake, level the tops of the sponges, if necessary, using a sharp knife. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup, then spread over the raspberry preserve. Sandwich together with a second sponge and brush again with the syrup. Spread over a thick layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8 for decoration.
Spread a little more cream over the cherries to secure them, then top with the final sponge, upside down, to give an even, flat surface. Brush with the remaining syrup.
Spoon a quarter of the cream into a piping bag fitted with a large star nozzle and set aside. Using a palette knife, cover the top and sides of the cake with the remaining cream. Carefully stick the chocolate shavings all over the sides of the cake with the palm of your hand. Pipe around the edge of the cake and 8 swirls in the middle, then place the reserved cherries on top of the swirls. Serve dusted with icing sugar.
First make the sponge. Preheat the oven to 180°C (fan 160°C)/350°F/gas mark 4. Grease 3 x 22cm (8½in) diameter sandwich cake tins and line the bases with baking paper.
In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk until thick and the whisk leaves a trail when lifted above the mixture. Sift the unsweetened cocoa and flour together, then fold in.
Stir in the melted butter.
Divide the cake mixture between the prepared tins and bake in the oven for 20–25 minutes, or until springy to the touch. Leave to cool in the tins for 5 minutes, then turn out on to a cooling rack to cool completely.
Meanwhile, shave the block of chocolate either by using a potato peeler or by carefully scraping the blade of a large kitchen knife across the surface of the chocolate. Leave the chocolate shavings in the refrigerator until required.
To make the syrup, put the water and sugar in a saucepan and bring to the boil, then boil for 5 minutes. Leave to cool, then add the kirsch.
To make the kirsch cream, whip the cream and sugar to firm peaks, then fold in the vanilla and kirsch.
To assemble the cake, level the tops of the sponges, if necessary, using a sharp knife. Place a little kirsch cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the syrup, then spread over the raspberry preserve. Sandwich together with a second sponge and brush again with the syrup. Spread over a thick layer of the kirsch cream, about 1cm (½in) deep. Cover with the cherries, reserving 8 for decoration.
Spread a little more cream over the cherries to secure them, then top with the final sponge, upside down, to give an even, flat surface. Brush with the remaining syrup.
Spoon a quarter of the cream into a piping bag fitted with a large star nozzle and set aside. Using a palette knife, cover the top and sides of the cake with the remaining cream. Carefully stick the chocolate shavings all over the sides of the cake with the palm of your hand. Pipe around the edge of the cake and 8 swirls in the middle, then place the reserved cherries on top of the swirls. Serve dusted with confectioners' sugar.
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