Black Forest Gateau ( Cake )
photo by threeovens
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
-
Cherry Filling
- 1 (25 ounce) can cherries in syrup, drained with syrup reserved
- 3 tablespoons kirsch (a 50ml miniature bottle)
-
Chocolate Sponge
- 9 extra large eggs, separated
- 1 cup sugar
- 1 cup unsweetened cocoa powder, sifted
-
Cream Filling
- 2 cups heavy cream
- 3 tablespoons sugar
-
Garnish
- 2 ounces bittersweet chocolate, grated
directions
- Cherry Filling: Stir together the drained cherries, 1/4 cup reserved syrup and the kirsch. Set aside while preparing cakes.
- To make the sponge cakes: Preheat oven to 350ºF and butter (3) 8-inch round cake pans. Line bottoms of pans with parchment paper and then butter the paper also.
- Put yolks and sugar into the bowl of your stand mixer and beat on medium speed until the mixture has at least doubled in volume, is very thick and mousse-like and a wide ribbon trail slowly falls back into the bowl when beaters are lifted. This could take 5 minutes or more. Don't short the time here!
- Sift in the cocoa and gently fold with a large spoon.
- In another large bowl, beat the egg whites until stiff peaks form.
- Carefully fold egg whites into chocolate mixture, 1/3 at a time.
- Divide the batter into the 3 prepared pans and bake for 20-25 minutes, until cakes spring back when touched and have pulled away from sides of pans.
- Let cakes cool in the pans for 10 minutes; invert onto a wire rack & peel off the paper.
- Now go back to your cherries - drain them but hold onto the syrup! Place the cherries on paper towels to dry. Set aside 12 or so for garnish.
-
Cream Filling:
- In the clean bowl of your stand mixer, or with an electric mixer, beat the cream until soft peaks form. Sprinkle in the sugar and whip until slightly thicker.
- Assembly: Place 1 cake layer on a large serving platter. Sprinkle with 2 tablespoons reserved syrup.
- Spread with 1/4 of the cream filling. Press 1/2 of the cherries into the cream.
- Stack on the second cake layer. Sprinkle it with reserved kirsch syrup as before. Spread with 1/4 of the cream & the rest of the cherries (except for the ones reserved for garnish).
- Top with final cake layer & sprinkle with remaining syrup.
- Cover the top and sides with all the remaining whipped cream - you can either pipe it or spread it on - then garnish with the reserved cherries & grated chocolate.
- Refrigerate until serving time. Best eaten within 48 hours.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>