Black Forest gateau

Black Forest gateau is a sophisticated dessert which comes from Germany. It is essentially a combination of four flavours: chocolate, cherries, cream and kirsch. Here is my own version.

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Desserts
Cakes and pastries


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For1 Black Forest gateau 2 Blacks Forest gateau 3 Blacks Forest gateau

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For 2 Blacks Forest gateau, you will need:

2 Génoise (Genoa sponge)
4 tablespoons powdered cocoa
400 g Griottine cherries
2 sheets gelatin
6 tablespoons Kirsch
400 ml liquid cream
20 g Vanilla sugar
2 teaspoons powdered cocoa

Nutritional information:

Whole recipe

Calories

6181

309%

Proteins

118g

45%

Carbohydrates

708g

67%

Fats

295g

45%

Per 100 g

Calories

312

16%

Proteins

Carbohydrates

36g

Fats

15g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 2 hours 32 min.

Preservation : 1 or 2 days in the fridge, covered with film.

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How much will it cost?

For 2 Blacks Forest gateau : 21.20 €
Per Black Forest gateau : 10.60 €

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Step by step recipe:

Prepare a chocolate-flavoured 2 Génoise (Genoa sponge): make the genoa sponge as usual, but add 4 tablespoons powdered cocoa to the flour before adding the beaten eggs. You can scatter a few flaked almonds in the bottom of the mould or tin before pouring in the mixture, but this is not essential.
Slice the sponge in two horizontally. For real attention to detail, you can trim off the the top crust, which will help the cake to absorb the syrup later.
Place a layer of sponge on the serving plate.
Drain 400 g Griottine cherries but save all the syrup.
Use a brush to soak the sponge on the plate with the syrup from the cherries.
Surround the sponge with a band of paper or plastic to make the assembly which follows easier. Of course, if you have a dessert ring of the right size, use this.
Soak 2 sheets gelatin in cold water. Warm 6 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool. Make a chantilly (whipped cream) with 400 ml liquid cream, 20 g Vanilla sugar and the kirsch. We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.
Spread a layer of cream on top of the sponge. If your cream is not in a cream whipper, use a forcing bag to make this easier.
Spread an even layer of cherries on the cream.
Then a second layer of cream.
Soak the second half of the sponge with cherry syrup and sit it on the cream layer.
Add a third layer of cream on the top.
Sprinkle with cocoa powder or scatter with chocolate chips.
Remove the band of paper and refrigerate until serving.

Remarks:

If you can't get griottines, you can use amarena cherries in syrup or fresh cherries (when in season, of course). In which case, you will need to stone them first, then simmer them in a pan with a little sugar and kirsch.

For a richer and more sophisticated gateau, you can slice the genoa sponge into 3 layers (rather than two) and add an extra layer of cherries and cream.

Heston Blumenthal, the famous English chef, is a fan of Black Forest gateau, which he calls BFG. He includes surprising variations on his menu, including a little individual kirsch spray.

Source:

Home made

Last modified on: November 27^th 2011

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