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Michelin star chef Heston Blumenthal talks through his designer Black Forest Gateau recipe. This is part one of a two clip dessert recipe. This Black Forest Gateau is the first cake created for the festive period, and one, I'm sure, will be making multiple appearances on my table this season.
Black Forest gateau is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It's easy, it is fast, it tastes yummy. Black Forest gateau is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook black forest gateau using 15 ingredients and 7 steps. Here is how you can achieve that.
Ingredients needed to make Black Forest gateau:
- 175 g salted butter
- 200 g dark chocolate bar
- 300 g plain flour
- 375 g golden caster sugar
- 25 g cocoa
- 1 teaspoon baking soda
- 2 medium eggs
- 200 g buttermilk or natural yoghurt
- To assemble
- 435 g can pitted cherries, 2 tablespoon juice reserved
- 100 g cherry jam
- 4 tablespoon kirsch (or more juice from a can of you want it to be non-alcoholic)
- 500 ml tub double cream
- 3 tablespoon icing sugar
- 1 small punnet small cherries (optional)
Finished with shaved French chocolates and maraschino cherries. Typically, Black Forest Gateau consists of several layers of chocolate cake, with cherry and kirsch filling, with lashings of whipped cream between each layer. The cake is then decorated with piped. Black Forest Gateau ( Cake ). by SusieQusie.
Steps to serve Black Forest gateau:
- Heat the oven to 180C. Grease and line the base of cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and baking soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whisk briefly with an electric whisk until the cake batter has no lumps.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they’re on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve.
- Enjoy!
This delicious Black Forest Gateau recipe (chocolate cake with cherries and cream) is easy to make and is perfect for dinners and parties. A brilliant Black Forest chocolate torte cake which is soaked in Kirsch liqueur, with cherry filling. Ingredients for Black Forest Gateaux Recipe. Use the remaining cream to cover the top and sides Decorate the gâteau with chocolate curls and cherries and chill in the refrigerator. Waitrose & Partners Food Black forest gateau recipe on Waitrose.com.
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