Black Forest Gateau
|
4 stars -
2 reviews
preparation time: 35 minutes cooking time: 55 minutes difficulty: Easy serves: 4 oven: 160°C |
Ingredients
- 1 generous pinch of salt
- 4 separated eggs
- 25g (1oz) cornflour
- 100g (4oz) plain chocolate, grated
- 100g (4oz) self-raising flour
- 100g (4oz) caster sugar
- 100g (4oz) grated plain chocolate
- 150g (5oz) softened butter
- 300ml (½ pint) whipped double cream
- 45ml (3 tbsp) black cherry jam
- Grease and line an 18cm (7") round cake tin.
- Melt the chocolate in a basin over hot water.
- Sieve the flours and salt together.
- Cream the butter and sugar together until light and fluffy.
- Add the melted chocolate and egg yolks and beat well.
- Beat the egg whites until they are stiff and form peaks.
- Fold the egg whites lightly but thoroughly into the cake mixture.
- Spoon the mixture into the prepared cake tin.
- Bake in the oven for 55 minutes.
- Cool the cake in the tin and then turn it out onto a wire rack.
- Split the cake into two, horizontally.
- Spread one half with the jam and then with a third of the cream.
- Sandwich together with the renaming cake layer.
- Spread one half of the remaining cream over the top of the cake.
- Fit a large star nozzle to a piping bag and fill with the remaining cream.
- Pipe 8 rosettes on the top of the cake.
- Sprinkle the grated chocolate on the top of the cake.