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Recipe Of The Week - Black Forest Gateaux
| Published: 23rd April 2012 12:21 |
Here's the latest of our weekly recipe articles, published in association with Nicholas Hythe Kitchen Design Studio and Everlasting Cakes.
All recipes will be supplied by local baker, celebrated artist and author of the recipe book 'Everlasting Cakes', Kathy Santiago. After this week, we'll publish a new recipe every Monday and will try to be seasonal where we can.
Black Forest Gateaux
In appreciation of the current wave of nostalgia about the 1970s on TV - and in kitchen design (http://www.nicholashythe.co.uk/2012/04/22/are-the-1970s-making-a-comeback-in-todays-kitchen-designs/) - this wonderful cake is so dramatic - oozing with whipped cream, kirschdrunk cherries and copious amounts of dark chocolate shavings. It makes no apology for being indulgent, but if this matters it is wheat free!
- 6 jumbo eggs
- 150g castor sugar
- 50g cocoa powder
- Large carton of double cream
- 1tbs castor sugar
- 450g black or morello cherries, pitted
- At least ½ cup cherry kirsch
- 100g best quality dark chocolate or a flaky bar
Line and grease two sandwich tins, turn oven to 180°, gas mark 4.
Drain cherries and set aside juice (you will need this later). Remove any pips. Arrange in a shallow dish and coverwith kirsch - adding a bit more if you feel like it.Separate eggs. Beat up yolks and sugar, sift in cocoa and gently fold. Whisk up whites ensuring both whisk and bowl are clean, when peaked gently fold into cocoa mixture - pour into waiting tins and bake for 20 minutes till middle springs back and edges are separating.
When cool, drain cherries and save juice. Beat up cream (but don't churn it to butter!) Stir in castor sugar. Add about two tablespoons juice to kirsch and sprinkle over cakes to moisten. Spread a generous amount of cream over one cake and dot cherries, keeping a few for the top - add grating of chocolate or flaky. Top with remaining cake and repeat cream, cherry, chocolate process.
Eh voila - the classic 1970s dessert!
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