Black Forest Gâteau
Rated 5.0 stars by 1 users
Author:
Emily Davenport
Servings
8-10 servings
Prep Time
50 minutes
Cook Time
25 minutes
Calories
613
A delicious Black Forest Gâteau from The Dairy Book of Home Cookery.
Ingredients
- 150g (5oz) butter, melted
- 6 eggs
-
½ tsp vanilla extract
- 225g (8oz) caster sugar
- 50g (2oz) plain flour, sifted twice
-
50g (2oz) cocoa powder, sifted
- 4 tbsp Kirsch liqueur
-
450ml (¾ pint) double cream
- 410g can black cherry pie filling
- Chocolate curls (made with vegetable peeler)
Directions
- Grease and flour bases and sides of three 20cm (8in) sandwich tins.
- Strain melted butter through muslin or use Clarified Butter.
Whisk together eggs, vanilla and sugar over a saucepan of hand-hot water for 8-10 minutes or until mixture is thick and texture of softly whipped cream.
- Remove bowl from saucepan and continue whisking for a further 5 minutes.
- Gently fold in flour, cocoa powder and melted butter, using a metal spoon.
- Divide mixture between prepared tins.
Bake at 180°C/160°fan/Mark 4 for 10-15 minutes.
- Remove from oven and cool for 5 minutes in tins, then place on a wire cooling rack to cool thoroughly.
- Prick cooled sponge cakes all over with a skewer. Spoon Kirsch over cakes and allow to rest for 5 minutes.
- Whip cream until softly stiff.
- Sandwich cakes together with some of the whipped cream and pie filling.
- Spread top with cream and spoon pie filling in the centre.
- Decorate top with chocolate curls. Serve at once.
Nutrition
Calories 613, Fat 44 grams, Saturated Fat 24.3 grams