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Black Forest Gateau Recipe
|Caster sugar||6 Ounce|
|Plain flour||6 Ounce, sifted|
|Cherry brandy||8 Tablespoon|
|Black cherries||1 Pound, drained (1 Can)|
|Double cream||1 Pint, whipped (600 Milliliter)|
|Plain chocolate||3 Ounce, grated|
Serving size: Complete recipe
Calories 4970 Calories from Fat 2695
% Daily Value*
Total Fat 301 g463.2%
Saturated Fat 25.2 g126.1%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 431.9 mg18%
Total Carbohydrates 444 g148.1%
Dietary Fiber 18.8 g75%
Sugars 277.5 g
Protein 64 g127.7%
Vitamin A 35.1% Vitamin C 53.2%
Calcium 26.3% Iron 58.9%
*Based on a 2000 Calorie diet
Place the eggs and the sugar in a bowl over a pan of simmering water and whisk until they form a trail.
Remove the bowl from the pan and whisk until the mixture is cool.
Fold in the flour mixture gently.
Divide between the tins and bake in a preheated oven for 30-40 minutes.
Leave the cakes to cool in the tins.
Turn out on to wire racks.
Split the cakes in half horizontally when cold.
Sprinkle 4 tablespoons of both the cherry brandy and cherry juice on each layer.
Sandwich a third of the cream and half the black cherries between each layer.
Spread half the remaining cream around the sides.
Arrange the remaining cherries on the top, leaving a border for rosettes of whipped cream.
Slake the arrowroot into the reserved cherry juice.
Bring gently to the boil, stirring until the sauce clears and thickens, then pour over cherries.
Pipe cream rosettes round the edge and cover the sides with the chocolate.