Black Forest Gateau
Inspired by the Great British Bake Off? Here is Guy’s take on a 1970’s classic – his legendary black forest gateau recipe..
Chocolate Sponge Cake
140g self raising flour
10g cocoa powder
140g soft light brown sugar
3 large eggs, separated
85g dark chocolate melted
You will need the oven at 180c or GM 4
One 6” cake tin with the base lined with parchment paper
Sieve the flour and cocoa in a mixing bowl
Beat the butter and sugar together until light and creamy
Gradually add the egg yolks and water, then add the melted chocolate, flour and cocoa a little at a time. Whisk the egg whites until stiff, fold in a ¼ first, then fold the rest into the mixture.
Pour the mixture into the prepared tin and bake in the oven for 30 – 40 minutes or until firm to touch and the cake springs back at you.
Remove from the oven and cool.
Dark Chocolate Mousse
250g dark chocolate
500ml whipping cream
Melt the chocolate to 50c, whisk the cream just to aerate, but should still be liquid. Add ½ the cream to the warm chocolate and mix with a whisk. Add the rest of the cream and whisk until thick. Pour into a piping bag.
Black Forest Assembly
1 small quantity of stock syrup – 100g sugar and 100ml sugar, bring to the boil allow to cool
One can of black cherries in syrup
150g melted chocolate
- Cut the sponge ring in half through the middle so you have two discs, now brush the outside with melted chocolate but not the cut side.
- Mix the kirsch and the stock syrup together and brush on to the sponges so they soak it all up, keep the cake chocolate side down this will help stop the syrup from running out.
- Place one sponge ring into an 8” ring which has a good centimetre gap between the ring and the sponge.
- Half fill the ring with the chocolate mix, around the sponge and over the top, now spoon some cherries over the top of the mousse not to close to the edge, place the second sponge chocolate side down over the top, press down slightly and fill the rest of the ring with the chocolate mousse, place in the freezer for 30 minutes or in the fridge for a couple of house until set.
Cover with Chocolate Ganache
500ml dark chocolate melted
500ml whipping cream, warmed but not boiled
Heat the cream, pour slowly over the melted chocolate, stirring all the time
Allow to cool.
Remove the cake from the freezer, remove the ring – if you have a blow torch give it a little blast and it will slide off, if not warm in your hands and push it out. If all else fails run a warm knife around it!
Tip: Use food grade acetate rolls – they are very good for lining moulds with, then you can just slide it out of the ring and peel off the strip
Pop the cake on a wire rack, over a tray and pour the ganache over the cake so that it slides down the sides. Smooth the ganache so that any gaps are covered.
600ml whipping cream
2 leaves of gelatine
30g icing sugar
Soak the gelatine in water until soft
Bring 50ml of the cream to the boil, then add the gelatine, squeezing out the excess water
Allow the cream to cool until just still warm, then add to the rest of the cream with the sugar and whisk to firm peaks.
Pipe on to the top of the cake and leave to set.
Slice up and serve!