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.
139K 19 4.6
Last modified on: November 27th 2011
Keywords for this recipe: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: 992 grams
Change these quantities to make: 1 Black Forest gateau 2 Blacks Forest gateau 3 Blacks Forest gateau
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 2 hours 32 min. | 2 hours 32 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour 23 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,604 Kcal or 15,089 Kj | 64 gr | 444 gr | 167 gr |
| 180 % | 25 % | 42 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 363 Kcal or 1,520 Kj | 6 gr | 45 gr | 17 gr |
| 18 % | 2 % | 4 % | 3 % |
| Per Black Forest gateau | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,604 Kcal or 15,089 Kj | 64 gr | 444 gr | 167 gr |
| 180 % | 25 % | 42 % | 25 % |
How much will it cost?
- For 1 Black Forest gateau : 10.74 €
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: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Creamy rice with green asparagus and sorrel , Pistachio tiramisu, Tagliatelle with cockles, Rabbit civet "à la normande", ... All |
 | Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Cherry and pistachio tarts, Galette de Fougerolles, Individual charlottes with morello cherries, Mini almond-morello tarts, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Prune Far, Strawberry mousse with mascarpone, Stewed apricots, Blackberry and almond fondant tart, ... All |
 | Kirsch: You can check-out other recipes which use it, like for example: Individual charlottes with morello cherries, Framboisier, Cherry clafoutis, Cherry clafoutis, ... All |
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