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.
169 K 4.6/5 (19 reviews)
2 hours 35 min.
Average
10.75 €
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
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: Piped petits-fours, Individual charlottes with morello cherries, Galette de Fougerolles, Cherry and pistachio tarts, Mini almond-morello tarts, ... See them all 6
Liquid cream
Like these other recipes: Ham pasta bake, Moist chocolate cake, Fresh mint ice-cream, Pain perdu, Polenta with spinach and soft-poached egg, ... See them all 171
Vanilla sugar
You can get more informations, or check-out other recipes which use it, for example: Framboisier, Tarte Normande, Breton sablé biscuit dough, Chaud-froid of grapefruit, pineapple and lime custard , Bounty-style tart for Alison, ... See them all 83
Kirsch
Like these other recipes: Cherry clafoutis, Framboisier, Individual charlottes with morello cherries, Cottage cheese tart, Cherry clafoutis, ... See them all 5
Other recipes you may also like
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. July 14th 2025524 K4.6 12 hours 60 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Cookies of the Camisards
This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight. March 19th 202327 K 1 hour 25 min.
Walnut paste
Very similar to marzipan (almond paste) in method, walnut paste is very tasty. February 21th 2011320 K 63.5 15 min.
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch. March 9th 2020344 K4.8 30 min.