BLACK FOREST GATEAU. 09/08/13
INGREDIENTS METHOD

Serves 10

 

100g/3½oz 70 per cent cocoa dark chocolate, melted

50g/2oz cocoa

1 vanilla pod, seeds scraped

200g/7oz unsalted butter, softened

300g/10½oz dark soft brown sugar

5 eggs

275g/10oz plain flour

2 tsp baking powder

 

For the topping and filling

60g/2½oz caster sugar

100ml/3½fl oz kirsch or cherry brandy

400g/14oz cherries, 300g/10½oz de-stemmed and stoned, the rest left whole, to garnish

600ml/1 pint double cream

2 tbsp icing sugar

Grated chocolate, to garnish

 

 

 

 

Preheat the oven to 160C/325F/gas 3, and line 2 x 18cm/7in cake tins with baking paper. Break the chocolate into a bowl and place over a pan of simmering water until melted. Place the cocoa in a small bowl and pour over 100ml boiling water, stirring constantly until you have a smooth paste, then add the vanilla seeds.

 

In a food processor, beat the butter and brown sugar until light and fluffy. Beat in the cocoa mixture, followed by the melted chocolate until nicely incorporated. Beat in the eggs, one at a time.

 

Sift in the flour, baking powder and a pinch of salt, then fold until smooth. Divide between the cake tins and place in the middle of the oven for 30-40 minutes, or until an inserted skewer comes out clean. Leave to cool in the tins.

 

Place the sugar and kirsch in a saucepan and bring to a boil, then add the cherries and leave to simmer for 1 minute. Tip the cherries and kirsch syrup into a bowl and leave to cool.

Whisk the cream and icing sugar into soft peaks. Using a long, sharp knife, halve the cakes horizontally. Drizzle 3 of the discs with the kirsch syrup from the cherries to moisten.

 

Place one disc on a cake stand or large plate and spread over a third of the whipped cream. Arrange the cooked cherries over the cream, then spoon over a little more syrup. Top with another disc of cake and repeat the process another 2 times. Spread the remaining cream on top. Sprinkle over a little grated chocolate.

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BLACK FOREST GATEAU. 09/08/13
INGREDIENTS

Serves 10

 

100g/3½oz 70 per cent cocoa dark chocolate, melted

50g/2oz cocoa

1 vanilla pod, seeds scraped

200g/7oz unsalted butter, softened

300g/10½oz dark soft brown sugar

5 eggs

275g/10oz plain flour

2 tsp baking powder

 

For the topping and filling

60g/2½oz caster sugar

100ml/3½fl oz kirsch or cherry brandy

400g/14oz cherries, 300g/10½oz de-stemmed and stoned, the rest left whole, to garnish

600ml/1 pint double cream

2 tbsp icing sugar

Grated chocolate, to garnish

 

 

METHOD

 

 

Preheat the oven to 160C/325F/gas 3, and line 2 x 18cm/7in cake tins with baking paper. Break the chocolate into a bowl and place over a pan of simmering water until melted. Place the cocoa in a small bowl and pour over 100ml boiling water, stirring constantly until you have a smooth paste, then add the vanilla seeds.

 

In a food processor, beat the butter and brown sugar until light and fluffy. Beat in the cocoa mixture, followed by the melted chocolate until nicely incorporated. Beat in the eggs, one at a time.

 

Sift in the flour, baking powder and a pinch of salt, then fold until smooth. Divide between the cake tins and place in the middle of the oven for 30-40 minutes, or until an inserted skewer comes out clean. Leave to cool in the tins.

 

Place the sugar and kirsch in a saucepan and bring to a boil, then add the cherries and leave to simmer for 1 minute. Tip the cherries and kirsch syrup into a bowl and leave to cool.

Whisk the cream and icing sugar into soft peaks. Using a long, sharp knife, halve the cakes horizontally. Drizzle 3 of the discs with the kirsch syrup from the cherries to moisten.

 

Place one disc on a cake stand or large plate and spread over a third of the whipped cream. Arrange the cooked cherries over the cream, then spoon over a little more syrup. Top with another disc of cake and repeat the process another 2 times. Spread the remaining cream on top. Sprinkle over a little grated chocolate.

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CLASSIC CHERRY CLAFOUTIS. 09/08/13
CHERRY AND ALMOND PILAF. 09/08/13
CHERRY AND VALPOLICELLA GRANITA. 09/08/13
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