This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
167 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)
Griottine cherries
Like these other recipes: Cherry and pistachio tarts, Galette de Fougerolles, Mini almond-morello tarts, Piped petits-fours, Hazelnut and cherry financiers, ... See them all 6
Liquid cream
Like these other recipes: Chicken Brussels pie, Household cake (Gâteau de ménage), Flaked almond tart, Scallops with sorrel and Noilly Prat, Creamy artichokes, ... See them all 170
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Yvetot Douillons, Liège waffles, Madeleines, Kumquat compote, ... See them all 83
Kirsch
Like these other recipes: Cherry clafoutis, Individual charlottes with morello cherries, Cottage cheese tart, Cherry clafoutis, Framboisier, ... See them all 5
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018346 K4 2 hours 30 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017950 K 54 20 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011411 K3.8 1 hour 4 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif. February 21th 2011356 K4.8 5 hours 6 min.
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice. February 21th 2011283 K5 12 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
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.