Thursday, August 22, 2013
Black Forest Gateau
For the sponge:
38g corn flour
1 tsp Bicarbonate of Soda
2ml vanilla essence
25g melted butter
Line two baking sheets with baking paper and preheat oven to 180C.
Whisk together the eggs and the castor sugar together until pale and fluffy.
Sift flour, cocoa, corn flour and bicarbonate together.
Fold dry ingredients into egg mix gently to incorporate.
Add the vanilla and butter and fold in.
Divide the batter into the lined sheet pans and bake until the sponge is springy to the touch (about 15 – 20 minutes).
Tip: This can also be baked in a regular round cake tin then cut into layers once cooled.
For the Ganache:
280g chocolate, chopped
Place cream and butter into a pot and bring to the boil.
Pour the hot liquid over the chocolate and stir until melted.
Leave to cool completely.
Black cherries preserved in sugar syrup (strained and liquid reserved)
4 Tbs cherry liqueur (optional)
Fresh cherries with stems for garnish (use maraschino cherries if fresh not available)
Cut each cooled cake sheet in two halves (this will give you the four layers to the gateau).
Mix together the reserved cherry liquid and the cherry liqueur. If using.
Brush liquid onto the first sponge layer then place onto serving plate.
Whisk together ½ the cream and cooled ganache to soft peaks to form the chocolate cream.
Pipe a layer of chocolate cream onto the first sponge layer then dot on some preserved cherries.
Place another sponge on top and repeat layering until you get to the top layer.
Decorate top with more piped chocolate cream, chocolate shavings and cherries.
Refrigerate for at least 30 minutes before slicing and serving.