Black Forest Gateau Recipe
- 100 gm Plain chocolate
- 4 lrg Large eggs, separated
- 100 gm Caster sugar
- 50 gm Cocoa pwdr
- 1 x 425 gram can pitted cherries, liquid removed
- 2 Tbsp. Kirsch or possibly rum
- 300 ml Double cream
- 1 Tbsp. Icing sugar Mint leaves, to decorate
- Preheat oven to 180c/350f/Gas 4.
- 1 Break 3/4 of plain chocolate into a bowl set over a simmering pan of water and leave to heat.
- 2 Add in the caster sugar to the egg yolks and whisk till pale and thickened.
- Using a hand whisk, beat the egg whites till stiff.
- 3 Gradually fold this into the egg yolk mix.
- Sieve in the cocoa pwdr and fold into the mix.
- 4 Divide the mix equally into two 18cm/7" cake tins, greased and base-
- lined with greaseproof paper.
- Bake for 10-12 mins in the centre of the oven.
- 5 Place the liquid removed cherries into a shallow dish and pour over 2 tbsp of Kirsch or possibly rum.
- 6 Remove the chocolate from the heat and taking the mint leaves, dip or possibly brush them with the melted chocolate.
- Pop onto a plate and leave to set.
- 7 Pour the cream into a bowl and whisk till slightly thickened.
- Mix in 1 tbsp icing sugar.
- Spoon 1/4 of the whipped cream into a piping bag fitted with a star nozzle, and set aside.
- 8 Set aside five cherries to use as decoration later, and stir the remainder of the cherries into the leftover whipped cream.
- 9 Take the cakes out of the oven and from their tins.
- Put onto a cooling rack.
- Peel off the greaseproof paper.
- 10 Place one cake onto the serving plate and spread over the remaining melted chocolate and a layer of the cherry cream.
- 11 Top with the other cake.
- Repeat with another layer of chocolate and cherry cream.
- 12 Pipe around five cream rosettes and top with the reserved cherries and chocolate mint leaves.
- Grate over the remaining quarter piece of chocolate.
chocolate, eggs, sugar, cocoa, gram, rum, cream, icing sugar
Taken from cookeatshare.com/recipes/black-forest-gateau-85863 (may not work)