Black Forest Gateau
Good things come to those who wait might be an apt way of describing the process of making a Black Forest Gateau.
SERVES
10
PEOPLE
PREP TIME
40
MINUTES
COOKING TIME
35
MINUTES
Ingredients
300g self raising flour
25g cocoa powder
a pinch of salt
œ tsp bread soda
275g caster sugar
175g butter
90g dark chocolate, broken into small even-size pieces
2 eggs, lightly beaten
200g natural yogurt
100mls hot water
To decorate
90ml cherry liqueur
600ml cream, whipped to stiff peaks
100g cherry jam
400g maraschino cherries
200g dark chocolate, finely grated
cherries to decorate
Method
Line two 7-inch round baking tins with parchment.
Preheat your oven to 180ÂșC/gas mark 4.
Sieve the flour, cocoa powder, salt and bread soda together.
Stir in the caster sugar and set aside.
Melt the butter and chocolate over a low heat until dissolved. Allow to cool slightly.
Whisk the eggs and yogurt until smooth.
Add the chocolate and water to the dry ingredients and stir them in.
Add the egg mixture and use a whisk or wooden spoon to ensure you mix the ingredients and do not have lumps.
Divide the mixture between your two tins.
Place them into your oven and bake for about 35 minutes or until a skewer comes out clean.
Once baked, remove from the oven. Prick the top of each cake with a fork and pour the cherry liqueur onto the hot cakes.
Allow the cakes to cool, then after you remove them from the tin gently slice each one into two discs.
Spread the stiffly whipped cream onto three of the discs.
Gently spread the cherry jam on top of the cream and sprinkle the cherries on top of the jam.
Pile the three layers gently on top of each other on a large serving plate.
Place the fourth disc on top.
Spread cream all around the cake and on top with a spatula or flat butter knife. Press the grated chocolate into the cream and decorate the cake as you wish.
