Black Forest gateau
Chocolate sponge soaked in kirsch, with whipped cream and sour cherries.
Ingredients
For 12 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Whisk the eggs and sugar over a water bath until warm, then beat them ten minutes to a thick pale foam.
Sift the flour with the cocoa and fold it in with a spatula in three additions, then the melted butter.
Bake the sponge at 175 °C for thirty-five minutes and cool it completely, ideally overnight.
Cut the sponge into three layers and soak each with cherry syrup mixed with kirsch.
Dissolve the gelatine, whip the cream with the icing sugar and add the gelatine in a thin stream.
Assemble: sponge, cream, cherries, cream again — three times over, finishing with cream.
Cover the sides and top with chocolate shavings, decorate with cherries and chill four hours.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mikel Ortega from Errenteria, Spain · CC BY-SA 2.0