Mini Black Forest Gateau Recipe
Ingredients
| 175 g/6 oz unsalted butter | ||
| 175 g/6 oz caster sugar | ||
| Eggs | 4 , separated (FOR THE CAKE) | |
| 125 g/4 1/2 oz self-raising flour | ||
| 85 g/3 oz cocoa powder | ||
| 1 tsp instant coffee powder | ||
| 50 ml/2 fl oz kirsch | ||
| 50 g/2 oz black cherry jam | ||
| 400 ml/14 fl oz whipping cream | ||
| 50 g/2 oz caster sugar | ||
| 25 g/1 oz icing sugar | ||
| 1 vanilla pod, seeds scraped out | ||
| 400 g can pitted black cherries in syrup, drained | ||
| 50 g/2 oz dark chocolate, 70 per cent cocoa solids, grated | ||
Directions
GETTING READY
1. Preheat your oven to 180C/fan 160C/gas 4
2. Evenly grease four 10cm cake tins and line the bases with greaseproof paper
MAKING
3. In a bowl, beat the butter and sugar till pale; beat in the egg yolks one at a time
4. In another bowl, whisk egg whites until stiff; add it to the butter misture along with sifted cocoa and coffee
5. Add this mixture into tins and bake for twenty five minutes; allow to ool completely and slice at the centre
6. Splash some kirsch into the cake and spread the jam
7. To the cream, add both the sugars and vanilla seeds and whip till soft peaks form; add in half cherries
8. Spread half of the cherries mixture into the bottom half of the cake; sandwich with the other half and spread the remaining cream on top
SERVING
9. Spread the remaining cherries, sprinkle grated chocolate and serve
1. Preheat your oven to 180C/fan 160C/gas 4
2. Evenly grease four 10cm cake tins and line the bases with greaseproof paper
MAKING
3. In a bowl, beat the butter and sugar till pale; beat in the egg yolks one at a time
4. In another bowl, whisk egg whites until stiff; add it to the butter misture along with sifted cocoa and coffee
5. Add this mixture into tins and bake for twenty five minutes; allow to ool completely and slice at the centre
6. Splash some kirsch into the cake and spread the jam
7. To the cream, add both the sugars and vanilla seeds and whip till soft peaks form; add in half cherries
8. Spread half of the cherries mixture into the bottom half of the cake; sandwich with the other half and spread the remaining cream on top
SERVING
9. Spread the remaining cherries, sprinkle grated chocolate and serve
Chef
