Ingredients
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4 Large Eggs
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100g Caster Sugar
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75g Self Raising Flour
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25g Cocoa Powder
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For the filling and topping:
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420g Canned Black Cherries
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2 tablespoons Cornflour
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3 tablespoons Kirsch
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600ml Double Cream
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50g Almonds, toasted
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Dark ChocolateTo Decorate
Directions
Black Forrest Gâteau or Schwarzwälder Kirschtorte is a classic of the 1970’s, everyone looked for in the menu when they went out for dinner and mums bought it frozen as a Sunday dinner treat, but is too good to be left in the retro draw. Black Forrest Gâteau is a delicious combination of chocolate, cherries and cream that would not be out of place on any occasion.
This recipe the Little Chef’s take on the classic recipe. Growing up in Indonesia, this dessert wasn’t on my Sunday dinner table so I wasn’t sure what to expect when i first made it. I needn’t have worried as it was classed delicious by my in house testers.
It will make a excellent dessert after Roast Chicken and Roast Potatoes.
Though I’m still confused why it’s white when it’s called black forrest Gâteau.
Steps
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1
Done
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Pre heat oven to 180°C. Grease and base line a 9 in (23cm) deep round cake tin with greased greaseproof pepper. |
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2
Done
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Break the eggs into a mixing bowl, add the sugar and whisk with an electric mixer until the mixture is pale and thick. Carefully sift the flour and cocoa into the egg mixture and combine using the electric mixer. |
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3
Done
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While the cake is cooling, drain the can of cherries, reserving the juice for later. Also, reserve a few whole cherries, around 8 to 10 (depending on how big your slices will be) for the top and stone the reminder. |
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4
Done
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Place the cornflour in a small saucepan and slowly stir in the cherry juice. Bring slowly to the boil, stirring until thickened. Simmer for a further 2 minutes then remove from the heat and cool. When cool add the kirsch and the stoned cherries to the sauce. |
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5
Done
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Cut the sponge into three equal layers with a long sharp knife. |
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6
Done
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Pipe rosettes of cream around the top of the cake and decorate with chocolate and reserved cherries.. |
