Cut the cooled cake into three horizontal slices and put on separate plates. Mix 100ml of it with the kirsch (the rest is pretty good for trifles and cocktails). Leave to cool in the tin it will sink slightly, but don’t worry.ĭrain the cherries, retaining the syrup. Carefully spoon into the tin, smooth the top and bake for 35-40 minutes, until puffed up and set on top. Fold a little of these into the yolk mixture to loosen it, then fold in the rest very gently, so you knock as little air out as possible. Whisk the whites in a separate clean bowl, until stiff but not dry. Sieve over the cocoa powder and a pinch of salt and fold in. Separate the eggs and whisk the yolks with the sugar in a large bowl until they begin to thicken. Remove from the tin and set aside on a wire rack to cool. Prick all over with a fork, then bake for 15 minutes, until crisp. Roll out the pastry to 5mm thick and use to line the base of the tin. Preheat the oven to 180C/350F/gas mark 4 and grease the base of a 20cm loose-bottomed or springform cake tin. Wrap in clingfilm and chill for 20 minutes. Whisk together, then mix in the remaining ingredients to make a dough. If you’re making the pastry layer, sift the flour and cocoa powder into a mixing bowl and add a pinch of salt. It helped me too as it added an extra layer as I was already one short from the not so well risen sponge. The pastry layer is there to add a little texture, as this can end up being a bit sloppy due to all the wet ingredients. I wouldn’t think that would make so much difference but I guess it did! I’m not sure if this is down to my technique or because I used a 26cm tin instead of 20cm. This recipe is supposed to make three layers of sponge. This one tastes a lot better, believe me. Black Forest Gateau reminds me of childhood birthdays, when my parents used to buy a frozen one every year from the local Cash & Carry. Once hardened, gently break into shards.This recipe is from Felicity Cloake’s ‘perfect’ column. Add the vanilla extract and hot water and beat till smooth.Ħ For chocolate shards, pour melted chocolate on to a large piece of baking parchment and spread to 1mm thickness with a spatula. Sieve together the icing sugar and cocoa and gradually beat into the butter. Pour the sauce over the cherries in the bowl.ĥ For the chocolate buttercream: Using an electric whisk, beat the butter to a soft, creamy consistency. Simmer for a few minutes to allow the mixture to thicken. Bring to a boil, add the kirsch (if using). Stir over a medium heat, then add in the cornflour. Place the juice from only one can of cherries into a saucepan with the 50g caster sugar. Set aside some extra cherries for decorating the top of the cake. Once baked turn out on to a wire rack (for a single cake divide into three layers once cooled).Ĥ For the cherry syrup: While reserving the cherry juice, place the cherries from the tin in a bowl (pit the cherries if not already pitted). Transfer to the middle shelf of a preheated oven and bake for 20-25 minutes for individual cakes (or 50-60 minutes for one large cake). Divide the batter evenly between three lined cake tins (or one cake tin). Gently fold the sieved ingredients into the whisked egg mixture. Grease and base line three separate sandwich cake tins (or fully line a single 20cm high sided cake tin).Ģ Using an electric whisk, in a large mixing bowl, whisk together the eggs and sugar, until doubled in size and pale in colour.ģ Sieve together the flour, bicarbonate of soda, salt and cocoa powder. 1 tbsp cornflour (mixed with water to form a paste)ġ Preheat an oven to 180 degrees Celsius, fan, or equivalent.2 x 400g cans pitted black cherries, in syrup.
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