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.
150K 4.6/5 based on 19 reviews
Grade this recipe:

Last modified on: November 27th 2011

Keywords for this recipe:
For 3 Blacks Forest gateau, you will need:

Times for this recipe
Preparation: 2 hours 32 min.
When should you start or finish this recipe?
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 23 min.
Black Forest gateau
Prepare a chocolate-flavoured 3 Génoise (Genoa sponge): make the genoa sponge as usual, but add 6 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
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
Place a layer of sponge on the serving plate.

Stage 4 - 3 min.
Black Forest gateau
Drain 1 lb + 5.1 oz Griottine cherries but save all the syrup.

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

Stage 6 - 5 min.
Black Forest gateau
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
Soak 3 sheets gelatin in cold water.

Warm 9 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.

Make a chantilly (whipped cream) with 1 lb + 5.1 oz liquid cream, 1.1 oz 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
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
Spread an even layer of cherries on the cream.

Stage 10 - 5 min.
Black Forest gateau
Then a second layer of cream.

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

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

Stage 13 - 3 min.
Black Forest gateau
Sprinkle with cocoa powder or scatter with chocolate chips.

Stage 14 - 5 min.
Black Forest gateau
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.
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 recipe780 300 %4,840 460 %1,690 260 %37,530 1,880 %157,140 1,880 %
Per 100 g30 10 %160 20 %60 9 %1,260 60 %5,280 60 %
Per Black Forest gateau260 100 %1,610 150 %560 90 %12,510 630 %52,380 630 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Egg, Milk, Gluten, Nuts
How much will it cost?
  • For 3 Blacks Forest gateau : 32.21 €
  • Per Black Forest gateau : 10.74 €

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)
Other recipes you may also like
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018300K4.3 2 min.
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017509K4.3 2 hours 36 min.
Quick courgette soup with cheese
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
October 13th 2010261K5 27 min.
You should not soak strawberries in water
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
February 21th 2011163K3 10 min.
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
December 30th 2019899K 34.3 7 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
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 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.

Back to top of page