How to make an authentic black forrest gateau

This black Forrest gateau is amazing! Very retro but tastes superb

57
STEPS
INGREDIENTS

Gather ingredients

Gather ingredients

Mix the eggs, sugar and vanilla

Mix the eggs, sugar and vanilla

Whisk until light and pale

Whisk until light and pale

Sift the cocoa and flour into a bowl

Sift the cocoa and flour into a bowl

Sift into the egg mixture and fold in gently until fully incorporated

Sift into the egg mixture and fold in gently until fully incorporated

Spoon the sponge mixture into 20cm cake tins and bake in the oven for 20-25 minutes or until a skewer inserted comes out clean

Spoon the sponge mixture into 20cm cake tins and bake in the oven for 20-25 minutes or until a skewer inserted comes out clean

Put the syrup ingredients into a pan and bring to a fast rolling boil. Leave to cool then pour the syrup carefully and equally over each of the cooled sponges

Put the syrup ingredients into a pan and bring to a fast rolling boil. Leave to cool then pour the syrup carefully and equally over each of the cooled sponges

Place all cream ingredients in a bowl and whip until soft peak stage

Place all cream ingredients in a bowl and whip until soft peak stage

Spread the raspberry preserve over the sponge

Spread the raspberry preserve over the sponge

Decorate with the cream and cherries

Decorate with the cream and cherries

Enjoy!!

  • 6.0 Eggs
  • 1.0tsp Vanilla extract
  • 250.0g Golden caster sugar
  • 50.0g Cocoa powder
  • 100.0g Plain flour
  • 150.0g Unsalted butter
  • 150.0g Block dark chocolate
  • 3.0tsp Raspberry preserve
  • 40.0 Black cherries pitted (or drained if canned)
  • For the syrup
  • 200.0ml Water
  • 175.0g Golden caster sugar
  • 2.0Tbsp Kirsch
  • For kirsch cream
  • 1/4pt Whipping cream
  • 75.0g Golden caster sugar
  • 2.0tsp Vanilla extract
  • 3.0Tbsp Kirsch
Didsbury, Manchester, UK
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