Black Forest Cake With Griottines
photo by Lotte26
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
8-10
ingredients
-
Ingredients for the cake
- 6 eggs
- 20 g caster sugar
- 60 g flour
- 75 g unsweetened cocoa
- 150 g butter
- 1 teaspoon vanilla essence
- 1 pinch salt
- 30 g butter
- 25 g flour, for the mould
-
Ingredients for the filling
- 500 g sour cherries (Griottines)
- 40 g single cream
- 50 g icing sugar
- 5 cl kirsch
- 200 g dark chocolate, for decoration
directions
- Preheat oven to 190°C (gas mark 6 ½).
- Grease and flour three same layer-cake pans of 18 cm Ø.
- Break eggs into a bowl. Add sugar, salt and vanilla. Beat using an electric mixer until it becomes foamy and grows threefold.
- Sift flour and cocoa together then combine by tablespoonful to the eggs. Melt butter and blend in mixture.
- Distribute dough into moulds and spread evenly over the top.
- Bake for 15 minutes Check baking by sticking a toothpick into the centre of the cakes. If it comes out clean they are done.
- Leave to cool for 5 minutes in moulds before turning them over onto a grid.
- Drain Griottines keeping juice aside.
- Prepare the cream by add icing sugar and beating to Chantilly. Pour Kirsch in trickle. Chill.
- Prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. Be quick to prevent chocolate from melting. Chill.
- Make holes randomly in the cake using a fork and dose with Griottines juice. Place the first cake in the centre of a dish. Spread over ¼ of Chantilly. Garnish with half of Griottines. Set second cake. Garnish in the same way. Carefully set the third cake on the top.
- Spread remaining Chantilly with a spatula over the top and edges of cake. Scatter chocolate chips over the whole cake, by lightly driving them into the cream. Serve chilled.
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