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.
128K 19 4.6
Last modified on: November 27th 2011
Keywords for this recipe:CakeAustriaGermanyChocolateCreamCherryKirschFor 3 Blacks Forest gateau, you will need:
- 1
3 Génoise (Genoa sponge) - 2
6 tablespoons powdered cocoa - 3
600 g Griottine cherries - 4
3 sheets gelatin - 5
9 tablespoons Kirsch - 6
600 ml liquid cream - 7
30 g Vanilla sugar - 8 3 teaspoons powdered cocoa
- Total weight: 2,976 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 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.
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 600 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 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 600 ml liquid cream, 30 g Vanilla sugar and the kirsch.
We add the gelatine to make the cake firmer and easier to asemble. It also keeps better.
Warm 9 tablespoons Kirsch in a small pan, then incorporate the gelatine and leave to cool.
Make a chantilly (whipped cream) with 600 ml liquid cream, 30 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 |
| 10,438 Kcal or 43,702 Kj | 177 gr | 1,271 gr | 487 gr |
| 522 % | 68 % | 120 % | 74 % |
| 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?
- For 3 Blacks Forest gateau : 32.21 €
- Per Black Forest gateau : 10.74 €
Note : These prices are only approximate.
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: Flamiche, Cod loin with saffron, Filo leeks and cheese tart, Cocotte eggs with Comté, Creamy plum and pear clafoutis, ... All |
 | Griottine cherries: You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Individual charlottes with morello cherries, Piped petits-fours, 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: Blackberry and almond fondant tart, Strawberry Charlotte, Gâteau Nantais, Apple Batter Puddings, Strawberry mousse with mascarpone, ... All |
 | Kirsch: You can check-out other recipes which use it, like for example: Cherry clafoutis, Cherry clafoutis, Framboisier, Individual charlottes with morello cherries, ... All |
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