Saturday, June 23, 2012

OMG Black Forest

Tell me your mouth isn't drooling as you look at this photo. This is defo my next dinner party dessert! I know it's nothing new but revisiting the old is all the thang these days and I for one am not gonna object to revisiting Black Forest Gateau. from
Black Forest g√Ęteau
  • 175g salted butter , plus extra for greasing
  • 200g bar dark chocolate
  • 300g plain flour
  • 375g golden caster sugar
  • 25g cocoa
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 200g buttermilk or natural yoghurt
  • 425g can pitted cherries , 2 tbsp juice reserved, rest drained
  • 100g morello cherry jam
  • 4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
  • 500ml tub double cream
  • 3 tbsp icing sugar
  • 1 small punnet fresh cherries
  1. Oven 180C/160C fan/gas 4. Grease and line base of 3 x 20cm cake tins. Boil the kettle. Put butter and 75g chocolate in chunks in small pan and heat until melted.
  2. Mix flour, sugar, cocoa and bicarb with a pinch of salt in bowl. Whisk eggs and buttermilk/yogurt together. Scrape melted chocolate mix and egg mix into dry ingredients, add 100ml boiling water and whisk until the cake batter is lump free.
  3. Divide mixture between 3 tins and bake 25 mins(swapping tins round after 20 mins if on different shelves.)
  4. Prick cakes a few times with a skewer. Mix reserved cherry juice and kirsch and drizzle over the cakes then cool.
  5. Mix remaining drained cherries and jam. Tip 200ml of the cream into small pan and heat until just below simmering point. Chop remaining chocolate and put in a bowl, pour over hot cream and stir until melted. Set aside until spreadable.
  6. When the cakes are cool whisk remaining cream and icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

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