Black Forest Gâteau

  1. Preheat the oven to 325u0b0F. Line the bottom of a 10 inch springform pan with parchment paper. Whip the egg whites with 3 tbsp cold water to stiff peaks, gradually adding 1/2 cup sugar and 1 tsp vanilla extract. Fold in the egg yolks, 1 at a time. Sift in the flour, cocoa powder, baking powder and 1/4 cup cornstarch then fold. Pour into the prepared pan and smooth out the top. Bake for 20-25 mins, until a skewer comes out clean. Allow to cool.
  2. Remove the cake from the pan, peel away the parchment paper then cut in 1/2 horizontally by inserting a knife into the center and rotating the cake around it. Place the bottom half on a cake plate and place a cake ring around it.
  3. Mix 1/2 cup cherry juice with 1/4 cup cornstarch until smooth. Place the remaining juice in a saucepan and bring to a boil. Pour in the cornstarch mixture, stirring constantly, and simmer for 1 min. Remove from the heat. Stir in the cherries then spread over the bottom sponge cake and allow to cool for 30 mins.
  4. Whip 1/2 the cream and 1 tsp vanilla extract to stiff peaks. Spread over the cherries and press the other sponge cake lightly on top. Chill for 30 mins.
  5. Whip the remaining cream and sugar to stiff peaks. Spoon 1/3 into a piping bag fitted with a large star tip. Remove the cake ring and spread the remaining cream over the top and sides of the cake. Press 2/3 of the chocolate around the edge. Pipe 12 tufts of cream around the top edge and top each with a cherry. Sprinkle the remaining chocolate over the middle of the cake. Chill until ready to serve.
  6. Just before serving, place the jam and 1 tsp water in a saucepan, stir until smooth and bring to a boil. Drizzle over the cherries.

eggs, granulated sugar , vanilla, allpurpose, cocoa, baking powder, cornstarch, black cherries, heavy cream, chocolate, cherry

Taken from recipes-plus.com/api/v2.0/recipes/16989 (may not work)

Another recipe

Switch theme