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.
160 K 4.6/5 (19 reviews)
2 hours 35 min.
Average
2 Blacks Forest gateau
8 IngredientsLast modified on: November 27th 2011
For 2 Blacks Forest gateau, you will need:
- 1
2 génoises (genoa sponge) - 2
4 tablespoons powdered cocoa - 3
400 g Griottine cherries - 4
2 sheets gelatin - 5
6 tablespoons Kirsch - 6
400 ml liquid cream - 7
20 g vanilla sugar - 8 2 teaspoons powdered cocoa
- Total weight: 1,985 grams
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Times for this recipe
Preparation: 2 hours 35 min.
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Step by step recipe
Stage 1 - 1 hour 25 min.
Prepare a chocolate-flavoured 2 génoises (genoa sponge): make the genoa sponge as usual, but add 4 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 400 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 2 sheets gelatin in cold water.
Warm 6 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 400 ml liquid cream, 20 g vanilla sugar and the kirsch.
We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.
Warm 6 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 400 ml liquid cream, 20 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 | 520 RDI=200 % | 3,230 RDI=310 % | 1,120 RDI=170 % | 25,020 RDI=1,250 % | 104,760 RDI: 1,250 % |
| Per 100 g | 30 RDI=10 % | 160 RDI=20 % | 60 RDI=9 % | 1,260 RDI=60 % | 5,280 RDI: 60 % |
| Per Black Forest gateau | 260 RDI=100 % | 1,610 RDI=150 % | 560 RDI=90 % | 12,510 RDI=630 % | 52,380 RDI: 630 % |
How much will it cost?
- For 2 Blacks Forest gateau : 21.50 €
- Per Black Forest gateau : 10.75 €
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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: Shallot confit tart, Tenderloin steak with beetroot tops and mushrooms, Creamy "terre et mer" pots, Sausage with duchess potatoes and a Mont d'Or fondue , Cervelle de Canut, ... See them all 170
Griottine cherries
Like these other recipes: Mini almond-morello tarts, Individual charlottes with morello cherries, Cherry and pistachio tarts, Hazelnut and cherry financiers, Galette de Fougerolles, ... See them all 6
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Quince and apple compote, Cottage cheese tart, Cochelin d'Evreux, Toffee apple upside-down cake, Croissant dough apples, ... See them all 83
Kirsch
Like these other recipes: Cottage cheese tart, Individual charlottes with morello cherries, Framboisier, Cherry clafoutis, Cherry clafoutis, ... See them all 5
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