Black forest gateau
Ingredients :
4 eggs
4 oz caster sugar
3 oz flour
1 tsp baking powder
1 oz cocoa, sifted
1 oz cocoa, sifted
Filling :
420gm tin of black cherries, pitted
2 tbsp corn flour
1 tsp vanilla essence
600ml cream
2 oz flaked almonds, toasted
Plain chocolate curls or grated chocolate to decorate
420gm tin of black cherries, pitted
2 tbsp corn flour
1 tsp vanilla essence
600ml cream
2 oz flaked almonds, toasted
Plain chocolate curls or grated chocolate to decorate
Method :
Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack. Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top.
Whip the cream till stiff and chill. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream. Top with the reserved cherries.
Beat eggs, add sugar, fold in flour and baking powder and cocoa. Pour mixture in a 9” spring form tin and bake at 180 degrees C for 30 minutes or till done. Turn out of the pan and let cool on a wire rack. Drain the cherries, reserve some of the liquid. Put cherry juice and corn flour in a pan and let cook till thickened. Remove from heat and cool. Add essence and cherries to the sauce. Reserve a few cherries for the top.
Whip the cream till stiff and chill. Cut the sponge into layers and sandwich with the whipped cream and cherry mixture. Top the cake with cream and decorate with flaked almonds, grated chocolate and piped cream. Top with the reserved cherries.
