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.
155 K 4.6/5 (19 reviews)
2 hours 35 min.
Average
1 Black Forest gateau
8 IngredientsLast modified on: November 27th 2011
For 1 Black Forest gateau, you will need:
- 1
1 génoise (genoa sponge) - 2
2 tablespoons powdered cocoa - 3
200 g Griottine cherries - 4
1 sheet gelatin - 5
3 tablespoons Kirsch - 6
200 ml liquid cream - 7
10 g vanilla sugar - 8 1 teaspoon powdered cocoa
- Total weight: 995 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour 25 min.
Prepare a chocolate-flavoured 1 génoise (genoa sponge): make the genoa sponge as usual, but add 2 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.
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.
Stage 2 - 5 min.
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.
For real attention to detail, you can trim off the the top crust, which will help the cake to absorb the syrup later.
Stage 3 - 3 min.
Place a layer of sponge on the serving plate.
Stage 4 - 3 min.
Drain 200 g Griottine cherries but save all the syrup.
Stage 5 - 5 min.
Use a brush to soak the sponge on the plate with the syrup from the cherries.
Stage 6 - 5 min.
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.
Of course, if you have a dessert ring of the right size, use this.
Stage 7 - 15 min.
Soak 1 sheet gelatin in cold water.
Warm 3 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 200 ml liquid cream, 10 g vanilla sugar and the kirsch.
We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.
Warm 3 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 200 ml liquid cream, 10 g vanilla sugar and the kirsch.
We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.
Stage 8 - 5 min.
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.
Stage 9 - 5 min.
Spread an even layer of cherries on the cream.
Stage 10 - 5 min.
Then a second layer of cream.
Stage 11 - 5 min.
Soak the second half of the sponge with cherry syrup and sit it on the cream layer.
Stage 12 - 5 min.
Add a third layer of cream on the top.
Stage 13 - 3 min.
Sprinkle with cocoa powder or scatter with chocolate chips.
Stage 14 - 5 min.
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.
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.
Keeping: 1 or 2 days in the fridge, covered with film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 1,610 RDI=150 % | 560 RDI=90 % | 12,510 RDI=630 % | 52,380 RDI: 630 % |
| Per 100 g | 30 RDI=10 % | 160 RDI=20 % | 60 RDI=9 % | 1,260 RDI=60 % | 5,280 RDI: 60 % |
How much will it cost?
- For 1 Black Forest gateau : 10.75 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Creamy spinach and potato gratin, Fresh spinach with cream, Double raspberry tartlets, Baked eggs with chicken and spinach, Panna cotta, ... See them all 167
Griottine cherries
Like these other recipes: Mini almond-morello tarts, Individual charlottes with morello cherries, Galette de Fougerolles, Piped petits-fours, Hazelnut and cherry financiers, ... See them all 6
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Apricot fool, Toasted almond cake, Pear and chocolate tart with a hint of mint, Tarte Normande, Tatin apples with mascarpone cream, ... See them all 82
Kirsch
Like these other recipes: Cherry clafoutis, Individual charlottes with morello cherries, Cottage cheese tart, Framboisier, Cherry clafoutis, ... See them all 5
Other recipes you may also like
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.October 24th 2017351 K3.9 3 hours 30 min.
Seared tuna with lemon and lime
This is a very simple way to prepare and cook tuna - a fish that tends to dry out very quickly if you are not careful about how you cook it. In this recipe the tuna medallions are marinated in a mixture of olive oil, lemon and lime, before being seared briefly on both sides. Serve with rice cooked...July 23th 201754 K4.8 2 hours 20 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020525 K 44.2 14 hours 30 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.January 17th 2018418 K 24.3 45 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019605 K 14.6 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.