Black Forest Gâteau
OK, so this turned out to be a disaster! Oh well, you live and learn. As you can see from the photo, it just looks like a complete pile of sh*te! But it still tasted good. I followed the recipe but I think I lost a lot of air in the mixture after folding in the fluffy egg whites. I’ve not seen a recipe for chocolate cake which doesn’t include any butter in the mixture. The next time I make it, I might try it a different way to the recipe I used. I may just use my usual denser sponge mix adding the chocolate into it so that it rises since that was the issue really. Oh and my crappy decorating skills, of course! Not to mention, I drained the canned black cherries and wiped them with kitchen towel but after cutting in half, the cherries were still rather juicy and therefore a lot of the whipped cream mixed with the cherries slid all over the place. Pah.
I will try this recipe again in the future as I do love me a wee slice (wee slice meaning giant sized shovel) of Black forest gâteau. Nom nom.
Black Forest Gâteau Recipe:
Prep time: 45 minutes
Cook time: 18 minutes
Total time: 63 minutes (1 hour, 3 minutes)
Suitable for vegetarians
Butter for greasing,
6 large eggs (separated)
150g golden caster sugar
50g cocoa powder (sifted)
50g dark/plain chocolate
425g tin pitted black cherries in fruit juice
2 tbsp kirsch or cassis (optional, I didn’t use as I don’t have any in)
2 tbsp black cherry jam
200ml whipping cream
handful fresh cherries (again, optional).
- Preheat the oven to 180ºC, fan 160ºC, gas 4. Lightly butter 2 x 20cm loose-bottomed cake tins and line the base with baking parchment.
- Place the egg yolks and the sugar in a large bowl. Using an electric hand mixer, whisk for 3-4 minutes, until pale and slightly thickened. Using a large metal spoon, fold in the cocoa powder and 25g chocolate, roughly chopped.
- In a separate bowl, whisk the egg whites until stiff. Add 1 spoonful to the chocolate mixture to loosen slightly, then carefully fold in the rest using a large metal spoon. Divide the chocolate mix between the cake tins and bake in the middle of the oven for 18 minutes, until the sponges are no longer wobbly in the middle when you shake the tins gently. They will be puffed up when you take them out of the oven and will sink a little during cooling. (not for me! Mine were like dense sponges but I think I folded it in all wrong, Gah!)
- Leave the cakes to cool in their tins, then slide a palette knife around the outside of each to ease from the tins. Discard the baking parchment and place 1 cake on a serving plate.
- Drain the cherries, reserving the juice. Mix 2 tablespoons cherry juice with the kirsch or cassis (I skipped the liquor and just and used just the cherry juice) and drizzle over the cake on the plate. Evenly spread the jam on top. Softly whip the cream and spread half of it over the jam. Cut two-thirds of the cherries in half and place on the cream. Finely grate the remaining 25g chocolate and sprinkle half over the cherries.
- Top with the second cake and spread the rest of the cream on top. Place the reserved whole cherries around the top edge. Scatter the remaining chocolate in the middle and arrange the fresh cherries in the centre.
Per serving: 287 calls, 14.6g fat, 7.5g sat fat, 29.4 total sugars, 0.3g salt.
What a disaster. I do wanted this one to come out well, look great decorated and all but what will be, will be. Live and learn, or in my case, live and next time pray I do better! hehe. Either way, here’s one recipe for you to try. Enjoy.