MARY’S BLACK FOREST GÂTEAU RECIPE – BBC FOOD
Provided by: Mary Berry
Prep time: 1 hours
Cook time: 1 hours
Yield: Makes 1 large cake
|6 large free-range eggs|
|150g/5½oz caster sugar|
|100g/3½oz self-raising flour, sifted|
|50g/1¾oz cocoa powder, sifted|
|2 x 390g jars black cherries in kirsch (500g/1lb 2oz drained weight)|
|2 heaped tbsp cornflour|
|750ml/1⅓ pint double cream, whipped|
|150g/5½oz white chocolate|
|250g/9oz plain chocolate (about 46% cocoa solids)|
|24 fresh cherries with stalks|
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 23cm/9in cake tins and line the base with greased non-stick baking parchment.
- Break the eggs into a mixing bowl, add the sugar and whisk until the mixture is pale and thick enough to leave a trail when the whisk is lifted out of the bowl. Carefully fold in the sifted flour and cocoa powder. Turn the mixture into the prepared tins.
- Bake for 25-30 minutes, until the sponges are well risen and beginning to shrink away from the sides of the tin. Turn out onto a wire rack to cool and peel off the parchment.
- For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over a medium heat and bring slowly to the boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm.
- For the decoration, melt the white and plain chocolate in 2 separate bowls set over 2 pans of gently simmering water. Dip 12 of the fresh cherries into the plain chocolate and leave to set on a sheet of non-stick baking parchment. Dip the remaining 12 fresh cherries into the white chocolate and leave to set. Spoon the remaining melted chocolate into 2 separate disposable piping bags.
- Draw a credit card size rectangle on a piece of paper and position it vertically. Draw a tree within the rectangle to use as a template. Lay a sheet of non-stick parchment paper over the template. Snip off the tip of the plain chocolate piping bag (start with a very small tip). Pipe 12 (plus a few spare in case they break) chocolate tree shapes onto the non-stick parchment. Leave to harden and set.
- When the chocolate on the cherries has set, snip the end of the white chocolate piping bag and pipe thin lines of white chocolate over the plain chocolate dipped cherries. Pipe thin lines of plain chocolate over the white chocolate dipped cherries. Leave to set.
- Whip the cream to soft peaks. Divide the cream in half, setting aside one half for the sides and top of the cake.
- Cut each sponge into 2 layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one third of the cherry mix over the sliced sponge. Divide one half of the cream into thirds and spread one third over the cherry mix. Top with another sponge layer and continue until you have three layers of cherries and cream. Top with the final sponge layer.
- Spread half of the reserved whipped cream around the sides of the cake and cover with the chocolate trees. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate with the chocolate dipped cherries.
GORDON RAMSAY’S BLACK FOREST CAKE | BRITISH RECIPES | GOODTO
Provided by: Gordon Ramsay
Categories: Dessert, Snack
Total time: 2 hours 20 minutes
Prep time: 1 hours 30 minutes
Cook time: 50 minutes
Yield: Serves: 8
|125g self-raising flour|
|2 tsp baking powder|
|3 tbsp cocoa powder|
|5 large eggs, separated|
|200g unsalted butter, softened|
|150g caster sugar|
|2 tbsp cooled espresso or strong coffee|
|100g dark chocolate (minimum 65% cocoa solids), melted in a bowl set over a pan of simmering water|
- Preheat the oven to 150ºC/300ºF/Gas 2. Butter, line and butter again the base and sides of a 23cm cake tin. Sieve the flour, baking powder and cocoa powder together and set aside.
- In a large grease-free bowl, whisk the egg whites to firm peaks using an electric beater. Beat the butter and sugar in another mixing bowl until pale and light. Beat in the yolks one at a time, then fold the espresso through, followed by the melted chocolate.
- In several batches, fold the sifted flour mixture and the beaten egg whites alternately into the butter mixture. Spread the combined batter over the base of the prepared tin and level with a spatula.
- Bake for 40-50 minutes until a skewer inserted into the middle of the cake emerges clean. Cool for 5 minutes and then turn out on to a wire rack. Peel off the baking parchment.
- Remove the stems and pit three-quarters of the cherries, leaving the stems on the remaining cherries to garnish. Put all the cherries, the sugar and kirsch in a saucepan and bring to a simmer. Simmer until the cherries are just soft, giving them an occasional stir. Tip the cherries and kirsch syrup into a bowl and leave to cool completely.
- Meanwhile, whisk the cream and icing sugar into soft peaks.
- Using a long, sharp knife, halve the cake horizontally. Drizzle each half with the kirsch syrup from the cherries to moisten. Place the bottom half on a cake stand and spread over half the whipped cream. Arrange the stemmed and pitted cherries over the cream, then spoon over a layer of cherry compote. Top with the upper half of the cake. Spread the remaining cream on top. Sprinkle over a little grated chocolate, then garnish with the whole stemmed cherries. You can add cream around the sides of the cake for a more ‘finished’ look, or leave the layers showing, as you prefer.
BEST BLACK FOREST GATEAU RECIPE
Provided by: CO.UK
Categories: birthday party,dinner party,Sunday lunch,baking,dessert
Total time: 1 hours 55 minutes
Prep time: 40 minutes
Cook time: 15 minutes
Yield: 8-10 servings
|125 g caster sugar|
|3 large eggs|
|100 g plain flour|
|25 g cocoa powder|
|2 tbsp. kirsch liqueur (optional)|
|150 mL whipping cream|
|200 g plain chocolate|
|400 g can cherries in natural juices|
|2 tbsp. seedless raspberry jam|
|200 mL double cream|
|A few fresh cherries|
|A little grated chocolate or curls|
|A 33cm x 23cm (13in x 9in) Swiss roll tin, greased and lined with baking parchment|
- Heat oven to gas mark 6/200°C (180°C in a fan oven).
- Put sugar and eggs into bowl of an electric mixer and whisk for 10 mins, until pale and thick enough to leave a trail when whisk is lifted.
- Sift flour and cocoa into mixture and fold in carefully using a large metal spoon.
- Pour mixture into prepared tin and use a spatula to smooth evenly into corners. Bake in centre of oven for 10-12 mins, until risen and just firm to the touch. Leave to cool in the tin. Sprinkle with kirsch, if liked.
- Meanwhile, to make chocolate ganache, heat whipping cream to a gentle simmer, then pour it over chocolate and stir until smooth. Leave to cool until thickened.
- Drain juice from can of cherries into saucepan, add jam and boil until reduced to 4tbsp. Add cherries and stir to coat.
- Turn cake out of tin, peel off baking paper, then trim off all edges. Cut in half horizontally to give 2 long slices of cake.
- Spread ganache over top of both cakes. Whip double cream until it just holds its shape. Spread two thirds of cream over one slice and top with drained cherries.
- Arrange remaining cream in heaped teaspoonfuls down the centre of other slice of cake and top with fresh cherries. Place this slice on top of the other, sprinkle with grated chocolate or chocolate curls and chill until ready to serve.