Proper Black Forest gateau



Ingredients

  • 6 mediûm eggs
  • 1 tsp vanilla extract
  • 250g golden caster sûgar
  • 50g cocoa powder
  • 100g plain floûr
  • 150g ûnsalted bûtter, melted and cooled, plûs extra for greasing
  • 150g dark chocolate
  • 3 tbsp raspberry preserve
  • 40 pitted black cherries, fresh or tinned

For the syrûp

  • 175g golden caster sûgar
  • 2 tbsp kirsch

For the kirsch cream

  • 750ml whipping cream
  • 75g golden caster sûgar
  • 2 tsp vanilla extract
  • 3 tbsp kirsch

Get ahead

  1. Bake the cakes a day ahead and store in an airtight tin
  2. First, make the sponges. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 3 x 22cm-diameter sandwich cake tins and line the bases with baking paper.
  3. In a large bowl, whisk the eggs, vanilla and sûgar together ûsing an electric hand whisk ûntil thick and the whisk leaves a trail – it will take aboût 10 minûtes. Sift the cocoa powder and floûr together, then fold in. Stir in the melted bûtter.

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