The Conversation
How to make an authentic black forrest gateau
This black Forrest gateau is amazing! Very retro but tastes superb
2
STEPS
INGREDIENTS
Gather ingredients
Mix the eggs, sugar and vanilla
Whisk until light and pale
Sift the cocoa and flour into a bowl
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
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
Spread the raspberry preserve over the sponge
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
- 1.0pt Whipping cream
- 75.0g Golden caster sugar
- 2.0tsp Vanilla extract
- 3.0Tbsp Kirsch
Home cooked food in the heart of Didsbury. Baking is my passion, food is my hobby, eating is my Achilles heel! Follow me for new recipes and ideas!
Didsbury, Manchester, UK