Indulgent Black Forest Gateau

Posted December 12, 2016 by Squires Kitchen Shop

Indulgent Black Forest Gateau

With a light, chocolaty sponge, fresh cherries and a good dose of nostaligia, this retro classic is great for dinner parties. For an updated version, try baking in mini cake tins for individual treats.
Makes a 20.5cm (8") long cake or 10 mini cakes baked in 5cm (2½") round mini cake pans
You will need

Sponge

Decoration
Method

  1. Preheat the oven to 180°C (350°F/gas mark 4).
  2. Grease and line a 20.5cm (8") square tin or 10 mini cake rings with butter and baking parchment.
  3. Melt the butter, taking care not to burn it. Set aside to cool slightly.
  4. In a mixer with the whisk attachment, whisk the eggs and sugar until light and airy, like a foamy meringue.
  5. Sieve the flour and cocoa powder into the mixing bowl then fold in with a spatula.
  6. When you have nearly finished, pour in the melted butter and finish folding, taking care not to knock out all the air.
  7. Pour the mixture into the pre-lined tin or mini rings. Bake in the oven for 25 minutes for the large tin or 15 minutes for the small ones.
  8. When the cakes are baked, remove from the oven and leave to cool on a wire rack.
  9. Cut the 20.5cm (8") square cake in half, then cut both halves into two layers. Cut the mini cakes into three layers. Sandwich the layers together with whipped cream and cherry jam.
  10. Spread whipped cream over the side of the cakes and cover with chocolate shavings. Decorate the top with piped rosettes of whipped cream around the edge and garnish with cherries.

More great ideas for your dinner party...

Keep reading

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