• [Desserts & Sweets]

Black Forest Gateau

• Source Tamara Jane

• 4 egg
• 3/4 Cup castor sugar
• 1/2 Cup cornflour
• 1/2 Cup custard powder
• 1 Teaspoon cream of tartar
• 1/2 Teaspoon baking soda
• 1 1/2 Tablespoon cocoa powder
• 2 Can cherries
• 2 Tablespoon castor sugar
• 1 Tablespoon cornflour
• 600 Mililitre cream
• 1/4 Cup kirsch
• 2 Tablespoon boiling water
• 2 Tablespoon castor sugar
• 200 Gram dark cooking chocolate

1. Pre set oven to 210degC.
2. Sponge: Sift the dry ingredients. Beat the eggs and sugar until thick and creamy.
3. Fold in the dry ingredients with a large metal spoon. Pour into 22cm tin, bake for 20-25 minutes.
4. Allow to cool completely before filling.
5. Filling: Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate.
6. Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour.Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl.
7. Cover with plastic wrap and place in the fridge to chill.
8. Use an electric beater to beat cream in a medium bowl until firm peaks form.
9. Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
10. Cut the cooled sponge cake in half or thirds.
11. Melt the chocolate and spread thinly onto a work surface or large tray.Cool until just set and use a spatula or palette knife to create chocolate curls.
12. With the remainder of the chocolate, make a paper piping bake and pipe chocolate filigree shapes onto baking paper.
13. Allow to set completely before lifting off the paper.
14. Finishing: Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture.
15. Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.
16. Spread some of the remaining cream over the top and side of the cake.Press the chocolate curls around the sides of the cake.
17. Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
18. Arrange the reserved cherries around the cake between the cream rosettes.Use the chocolate filigree to decorate as well.
19. Cut the cake into wedges to serve.

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