Cooking-ez.com

1,023 easy and fully explained recipes, with 11,219 photos and 77 videos

Black Forest gateau


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.
96,5714.6/5 for 19 ratings
Grade this recipe:

Last modified on: November 27th 2011

For 1 Black Forest gateau, you will need:

How long does it take?

Time required
PreparationStart to finish
2 hours 32 min.2 hours 32 min.
Keeping:
1 or 2 days in the fridge, covered with film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe


Stage 1 - 1 hour 23 min.
Black Forest gateau : Photo of step #1
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.

Stage 2 - 5 min.
Black Forest gateau : Photo of step #2
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.

Stage 3 - 3 min.
Black Forest gateau : Photo of step #3
Place a layer of sponge on the serving plate.

Stage 4 - 3 min.
Black Forest gateau : Photo of step #4
Drain 200 g Griottine cherries but save all the syrup.

Stage 5 - 5 min.
Black Forest gateau : Photo of step #5
Use a brush to soak the sponge on the plate with the syrup from the cherries.

Stage 6 - 5 min.
Black Forest gateau : Photo of step #6
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.

Stage 7 - 15 min.
Black Forest gateau : Photo of step #7
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.

Stage 8 - 5 min.
Black Forest gateau : Photo of step #8
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.
Black Forest gateau : Photo of step #9
Spread an even layer of cherries on the cream.

Stage 10 - 5 min.
Black Forest gateau : Photo of step #10
Then a second layer of cream.

Stage 11 - 5 min.
Black Forest gateau : Photo of step #11
Soak the second half of the sponge with cherry syrup and sit it on the cream layer.

Stage 12 - 5 min.
Black Forest gateau : Photo of step #12
Add a third layer of cream on the top.

Stage 13 - 3 min.
Black Forest gateau : Photo of step #13
Sprinkle with cocoa powder or scatter with chocolate chips.

Stage 14 - 5 min.
Black Forest gateau : Photo of step #14
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Madras rice, Pork medallions with "full" turnips, Creamy plum and pear clafoutis, Chocolate cream with a crunch, irish coffee mousse, Fillets of sole Dieppoise, ... All
Griottine cherriesGriottine cherries: You can get more informations, or check-out other recipes which use it, for example: Individual charlottes with morello cherries, Piped petits-fours, Cherry and pistachio tarts, Galette de Fougerolles, ... All
Vanilla sugarVanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Rolled chestnut and apple brioche, Eton mess, Apple Batter Puddings, Amiens macaroons, Liège waffles, ... All
KirschKirsch: You can check-out other recipes which use it, like for example: Framboisier, Cherry clafoutis, Individual charlottes with morello cherries, Cherry clafoutis, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page