Description
Black forest gateau combines rich chocolate cake layers with luscious cherry filling and whipped cream. German bakers would proudly celebrate this classic dessert that balances deep cocoa notes with sweet kirsch-soaked cherries, inviting you to savor each luxurious bite.
Ingredients
Scale
- 3 large eggs
- 125 g (4.4 oz) caster sugar
- 100 g (3.5 oz) plain flour
- 25 g (0.9 oz) cocoa powder
- 400 g (14.1 oz) canned cherries in natural juices
- 200 g (7.1 oz) plain chocolate
- 150 ml (5.1 fl oz) whipping cream
- 200 ml (6.8 fl oz) double cream
- 2 tbsps kirsch liqueur (optional)
- 2 tbsps seedless raspberry jam
- A few fresh cherries
- A little grated chocolate or chocolate curls
Instructions
- Preparation: Preheat oven to 200°C (392°F), ensuring rack is positioned in the center for optimal heat distribution.
- Batter Creation: Whisk eggs and sugar in an electric mixer for 10 minutes until the mixture becomes pale and creates distinct ribbons when the whisk is lifted, indicating perfect aeration.
- Flour Integration: Delicately sift cocoa powder and flour into the egg mixture, using a large metal spoon to fold gently and preserve the intricate air pockets.
- Baking Process: Pour batter into a prepared cake tin, smoothing with a spatula to eliminate air bubbles. Bake for 10-12 minutes until the cake demonstrates a springy texture when lightly pressed.
- Cooling and Flavor Enhancement: Allow cake to cool completely in the tin, optionally drizzling kirsch liqueur for an intensified flavor profile.
- Ganache and Cherry Preparation: Create a velvety ganache by simmering cream and blending with dark chocolate. Simultaneously, reduce cherry juice with jam to develop a rich, glossy cherry compote.
- Cake Assembly: Carefully slice the cooled cake horizontally into two equal layers. Apply a smooth ganache layer across both cake sections, ensuring comprehensive coverage.
- Cream and Cherry Layer: Whip double cream to soft peak consistency. Spread cream over one cake layer, strategically arranging drained cherries for maximum visual and flavor impact.
- Final Decoration: Position the second cake layer, piping remaining cream in elegant mounds. Generously garnish with grated chocolate curls and fresh cherries.
- Serving Preparation: Refrigerate the Black Forest Gateau for a minimum of one hour to allow flavors to meld and the structure to set perfectly before presenting this decadent dessert.
Notes
- Whisk with Precision: Aerate the egg and sugar mixture thoroughly for 10 minutes to create a light, voluminous base that guarantees a soft, tender cake texture.
- Fold Gently: Use a large metal spoon and delicate folding technique to preserve air bubbles, ensuring a fluffy sponge without deflating the mixture.
- Temperature Control: Allow the cake to cool completely in the tin to prevent structural collapse and maintain its delicate structure.
- Chill for Perfection: Refrigerate the gateau for at least an hour to let flavors meld and help the layers set firmly, creating a more stable and delicious dessert.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 380
- Sugar: 36 g
- Sodium: 80 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg