- Black Forest Gateau
Black Forest Gateau
- 175g butter, softened, plus extra for greasing
- 175g caster sugar
- 1 tsp espresso instant coffee granules, dissolved in 50ml boiling water
- 6 eggs, separated
- 75g cocoa
- 150g self-raising flour
- 300ml double cream
- 100g dark chocolate, 50g chopped
- 410g canned cherries
- 3 tbsp orange liqueur
- 3 tbsp icing sugar
Total time required
- Preparation time:
- Cooking time:
For the topping to this recipe you'll need a piping bag & star nozzle - to pipe rosettes, place topping mixture in a piping bag with a star nozzle and pipe onto your cake. Make the shards by scraping the chocolate with a knife away from you onto a plate.
- Preheat the oven to 180°C/350°F/Gas 4. Grease a 20cm loose-bottomed tin with sunflower spread and line the base with greaseproof paper.
- Beat the butter and sugar in a bowl until pale and creamy, then add the coffee and egg yolks one at a time, stirring constantly. Beat the egg whites in another bowl until they form soft peaks.
- Sieve the cocoa and flour together in a separate bowl. Add one spoonful of the flour mixture to the cake mixture and gently fold through, then add a spoonful of egg white. Repeat this until the egg white and flour have both been used up.
- Pour into the prepared tin and bake in the middle of the oven for 40 minutes. (You will know the cake is cooked when it comes away from the sides of the tin and is springy to the touch.) Allow to cool in the tin for 5 minutes before turning out onto a wire rack.
- For the filling, heat 150ml of the cream in a pan. When it starts to simmer, remove from the heat and stir in 50g of the chocolate (chopped into cubes) until it melts. Pour into a bowl and allow to cool in the fridge.
- Drain the cherries from the can, pouring the syrup into a pan to warm through and add the orange liqueur.
- To assemble, cut the cake in half, place each piece cut-side up and drizzle with the cherry and orange syrup. Remove the filling from the fridge and spread it over the cake base. Add the cherries, reserving 12 for decoration, then place the other half of the cake on top.
- For the topping, whip 150ml of the cream with the icing sugar in a mixer until it forms soft peaks. Cover the cake with the topping mixture and pipe on rosettes (see Prepare Ahead). Finish with the chocolate and remaining cherries.