Black forest gateau recipe3/30/2023 Once assembled, cake should be kept chilled and eaten on the same day. 6 Eggs Seperated, 150g caster sugar, 50g cocoa powder, 350ml double cream, 220g grated dark chocolate, 2tbsp cherry cordial, tin of pitted cherries. Chocolate cake can be baked a day ahead and stored in an airtight container once completely cooled.When in season, use fresh stalked cherries to decorate the top of the cake.Lightly butter 2 x 20cm loose-bottomed cake tins and line the base with baking parchment. Decorate with shaved chocolate and remaining cherries. Preheat the oven to 180☌/356☏/Gas Mark 4. Place the last cake layer on top, jam side up, and lightly spread with the remaining whipped cream. Carefully place the second cake layer on top, jam side up, and repeat with one third of the whipped cream and cherries. Spread one third of the cherry jam on each cake layer then lightly spread one third of the whipped cream on the bottom cake layer, strew with one third of the drained cherries. In a large bowl, lightly beat double cream with a whisk or electric mixer until soft peaks form.Spoon or brush the cherry syrup evenly over each round, leave to soak for 5 minutes. Place the bottom cake round on a serving plate, the other two on a large chopping board. Use a long serrated knife to cut the chocolate cake horizontally into three equal rounds. To assemble, drain the tin of cherries, reserve the syrup and combine syrup with the kirsch.Remove from oven and leave to cool in tin for 10 minutes, then turn out and leave cake to cool completely on a wire rack before assembling.Place on middle shelf in preheated oven, reduce heat to 170☌/325☏/gas 3 and bake for 1 hour 20 minutes – 1 hour 45 minutes until cake is firm and a knife inserted comes out clean. Spoon batter in to the prepared baking tin, smooth the surface with a spatula or back of a spoon.Carefully fold in the flour and cocoa powder. Beat in eggs one at a time, making sure to scrape down the side of the bowl between each addition, until thoroughly combined and mixture is pale and thick. So exotic, in fact, that it couldn’t be properly replicated, as kirsch was hard to get hold of. By the ‘40s and ‘50s, this cherry chocolate cake was well on the way to achieving classic status and, by the 1970s, it became a huge exotic hit in Britain.
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