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.
129K 19 4.6
Last modified on: November 27th 2011
Keywords for this recipe:CakeAustriaGermanyChocolateCreamCherryKirschFor 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,479 Kcal or 14,566 Kj | 59 gr | 424 gr | 162 gr |
| 174 % | 23 % | 40 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 351 Kcal or 1,470 Kj | 6 gr | 43 gr | 16 gr |
| 18 % | 2 % | 4 % | 2 % |
| Per Black Forest gateau | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,479 Kcal or 14,566 Kj | 59 gr | 424 gr | 162 gr |
| 174 % | 23 % | 40 % | 25 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry, kiwi and mascarpone verrines, Pan-fried fish fillets, braised cabbage with Noilly Prat, Tagliatelle and courgette spaghetti, carbonara style, Pistachio panna cotta with custard, Eggs "en cocotte" with spinach, ... All |
 | Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Piped petits-fours, Individual charlottes with morello cherries, Cherry and pistachio tarts, Mini almond-morello tarts, ... All |
 | Vanilla sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Nantes Tourton, Génoise (Genoa sponge), Yvetot Douillons, Bounty-style tart for Alison, ... All |
 | Kirsch: You can check-out other recipes which use it, like for example: Cherry clafoutis, Framboisier, Individual charlottes with morello cherries, Cherry clafoutis, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".325K4.2 1 hour 14 min. March 17th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.304K5 50 min. July 30th 2021
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...363K3.5 12 min. March 21th 2017
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...714K 44 24 min. October 20th 2012
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-12-12)
Note: We'll never share your e-mail address with anyone else.
Post your 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.