Black forest gâteau

Black forest gâteau

By
From
Desserts
Serves
8-10

This is the English name for a cake called Schwarzwälder which comes from southern Germany. It uses the two main ingredients from that region – kirsch and cherries. This is one of the desserts that is a real 1970s’ classic – a bit like prawn cocktail – and I love them both.

Ingredients

Quantity Ingredient

For the sponge:

Quantity Ingredient
butter, for greasing
9 eggs
250g caster sugar
215g self-raising flour, sifted
40g cocoa powder

For the filling and topping:

Quantity Ingredient
1 jar cherries, (340g drained weight)
2 tablespoons arrowroot
a good dash kirsch
750ml double cream, whipped
50g flaked almonds, toasted

For the chocolate shards:

Quantity Ingredient
300g dark chocolate
1/2 teaspoon peppermint essence
110g demerara sugar

Method

  1. Pre-heat the oven to 180ºC. Grease and line a deep 26cm springform cake tin.
  2. Break the eggs into a mixing bowl, add the sugar and whisk well until the ribbon stage, or very light and fluffy. Carefully fold in the sifted flour and cocoa powder.
  3. Pour the mix into the prepared tin and bake for about 55 minutes or until cooked. Turn out onto a wire rack and leave to cool.
  4. Drain the cherries, reserving the juice. Put the juice into a pan and bring to the boil. While the juice is heating, mix the arrowroot with a little water in a small bowl, to slacken to a paste. When the cherry juice is boiling, mix the arrowroot paste into it. Strain through a sieve over the cherries with the Kirsch and leave to one side to cool.
  5. Slice the sponge into three layers using a sharp knife. Sandwich the three layers together using the whipped cream and half the cherries and almonds.
  6. Melt the chocolate in a bowl over a pan of simmering water. Add the peppermint essence and sugar, stir and spread onto a tray lined with clingfilm. Place in the fridge to set.
  7. When the chocolate is set, break it into large shards and stick randomly around the edge of the cake (if necessary, place a blob of cream on the back of the shards to help them stay in place).
  8. Top with the remaining cherries and serve.
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