Perfect for a tea party or better yet as dessert, no special occasion required!
|Black Forest Gateau|
5 big eggs
175 g/6 oz caster sugar
50 g/2 oz plain flour, sifted
50 g/2 oz cocoa powder, sifted
75 g/3 oz butter, melted
For the Filling
575 ml/1 pint double cream
1 can cherry filling
115 g/4 oz plain chocolate
12-15 whole glaced cherries
1. Preheat the oven to 180°C/ 350°F/ Gas 4. Grease 2 deep 20 cm/8 inch round cake tins. Line the bases with greaseproof paper and grease the paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer for about 10 minutes till mixture is thick and pale.
3. Sift together the flour and cocoa powder and mix with a balloon whisk, then sift them into the egg and sugar mixture. Fold the sifted flour and cocoa powder gently (to keep in the air as much as possible so the cake can rise and be fluffy), slowly pour in the melted butter and fold in as well.
4. Divide the mixture into between the tins and smooth out the surfaces. Bake for about 30 minutes or till the cake is springy to touch or till a toothpick comes out clean when inserted into the cake. Allow the cake cool in the tin for 5 minutes then turn out into a wire rack, peel off the lining paper and leave to cool
5. Cut each cake horizontally into two
6. In a bowl, whip the double cream till it holds a soft peak and allow to set in the fridge for 15 minutes. When it sets, put a layer of whipped cream on the first layer of cake and top it with a layer of the cherry filling, put another layer of cake on this and repeat process. Do not put the cream and cherry filling on the final cake layer
7. Use the remaining whipped cream to cover the top and sides of the cake, smoothing each side with a knife. Keep cake in fridge for like 5 hours.
|Of 'cos I polished nearly half of it!|
8. To decorate the cake, simply grate plain chocolate (should be in room temperature). hold the grater above the cake so the shavings can fall directly on the cake and bend the sides carefully (best to have someone help you) and grate the chocolate over. Arrange the cherries on top of cake as you wish and...Viola, you're done!
This cake hates heat so when you're not serving it make sure you leave it in the fridge.
When serving drizzle some chocolate syrup on the plate