BLACK FOREST GâTEAU
Make a genoise sponge for the lightest, fluffiest Black Forest gâteau filled with cherries and cream. Absolutely classic.
Provided by Giorgio Locatelli
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.
- In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.
- In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.
- Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.
- Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.
- Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.
- Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.
- When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.
- Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.
- Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it's made.
BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
BLACK FOREST TRIFLE
James Martin's indulgent trifle won't keep you in the kitchen for long but will impress guests at your next get-together
Provided by Good Food team
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
- Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
- Lightly whip the cream with the crème fraîche and icing sugar until soft peaks form. Chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries, if you like.
Nutrition Facts : Calories 723 calories, Fat 52 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.34 milligram of sodium
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- Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a deep 20 cm loose-bottomed cake tin. Snap the chocolate into a medium pan, then add the butter, milk and a pinch of sea salt. Place over a low heat until melted together, then remove and leave to cool slightly while you mix the flour, sugars and cocoa powder together in a large bowl, then beat in the eggs, one-by-one. Beat the buttermilk into the melted chocolate mixture, then stir that into the egg mixture. Pour into your prepared cake tin, using a spatula to smooth out the top. Bake for 1 hour 10 minutes, or until cooked through.
- To check, poke a skewer into the middle — if it comes out clean it’s cooked. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the ganache. Put 200 mL of cream, the Kirsch and honey into a pan over a medium heat and bring to a simmer. Snap the chocolate into a heatproof bowl. Pour the creamy mixture over the chocolate, whisking until smooth and shiny. For the Chantilly cream, pour the remaining cream into a bowl. Halve the vanilla pod lengthways, scrape out the seeds and add them to the cream. Sift in the icing sugar, then whisk to soft peaks and leave in the fridge until needed. Toast the hazelnuts in a pan on a medium heat until golden, then lightly crush in a pestle and mortar.
- Cut the sponge horizontally into 3 rounds (check out jamieoliver.com/how-to for guidance). Brush the base sponge with a few tablespoons of cherry pie filling, then spread over half the ganache and one third of the Chantilly cream. Drizzle over a few more tablespoons of cherry pie filling, then sprinkle with a little popping candy and one third of the crushed hazelnuts. Repeat these layers again, place the remaining sponge on top, then pipe or spoon on the rest of the cream. Scatter with the rest of the hazelnuts, drizzle with some of the cherry pie filling juice, if you like, then shave and scatter over some chocolate (there’s a video on jamieoliver.com/how-to to show you how to do this). This is really nice served with fridge-cold, super-ripe fresh cherries, whenever they’re in season.
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