Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, black forest gateau. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
A bit of a retro classic, this. Chocolate sponge is layered with whipped cream and cherry filling. Try Delia's foolproof Black Forest roulade or the Hairy Bikers' easy gâteau laced with kirsch.
Black Forest gateau is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Black Forest gateau is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have black forest gateau using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Black Forest gateau:
- Get 175 g salted butter
- Make ready 200 g dark chocolate bar
- Make ready 300 g plain flour
- Take 375 g golden caster sugar
- Prepare 25 g cocoa
- Make ready 1 teaspoon baking soda
- Prepare 2 medium eggs
- Make ready 200 g buttermilk or natural yoghurt
- Make ready To assemble
- Prepare 435 g can pitted cherries, 2 tablespoon juice reserved
- Make ready 100 g cherry jam
- Get 4 tablespoon kirsch (or more juice from a can of you want it to be non-alcoholic)
- Get 500 ml tub double cream
- Prepare 3 tablespoon icing sugar
- Take 1 small punnet small cherries (optional)
I mean… I don't want to imply that there's anything wrong with. This soft concoction of warm chocolate and mouth-watering cherries is the perfect dessert for special occasions. Get your Black Forest perfect with this classic recipe. Typically, Black Forest Gateau consists of several layers of chocolate cake, with cherry and kirsch filling, with lashings of whipped cream between each layer.
Steps to make Black Forest gateau:
- Heat the oven to 180C. Grease and line the base of cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and baking soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whisk briefly with an electric whisk until the cake batter has no lumps.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the 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.
- Enjoy!
The cake is then decorated with piped, whipped cream, maraschino cherries, and chocolate shavings. This black forest gateau tastes delicious and is perfect for an evening dinner party showstopper. Everyone loves a Black Forest cake. Everyone loves a Black Forest cake. It can't possibly be improved upon, right?
So that’s going to wrap this up with this special food black forest gateau recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
