Black Forest Gateau Recipe from retro Classics Cookbook

Black Forest gateau was a favourite restaurant dessert in the 1970s and 80s. This chocolate cake laced with kirsch, layered with whipped cream and cherries and topped with chocolate curls is a real treat to share with chocolate-loving friends and family.

SERVES 8–10

PREPARATION 50 minutes COOKING 25 minutes

INGREDIENTS:

• Butter 150g (5oz), melted, plus extra for greasing
• Plain flour 50g (2oz), sifted twice, plus extra for dusting
• Eggs 6
• Vanilla extract . tsp
• Caster sugar 225g (8oz)
• Cocoa powder 50g (2oz), sifted
• Kirsch 4 tbsp
• Double cream 450ml (. pint)
• Black cherry pie filling 410g can
• Chocolate curls (made with a vegetable peeler)

METHOD:

1. Preheat the oven to 180°C/160°fan/ Gas 4. Grease and flour the bases and sides of three 20cm (8in) sandwich tins.
2. Strain the melted butter through muslin and set aside.
3. Whisk together the eggs, vanilla and sugar in a mixing bowl over a saucepan of hand-hot water for 8–10 minutes or until the mixture is pale and thick, with the texture of softly whipped cream. Remove the bowl from the pan and continue whisking for a further 5 minutes.
4. Using a metal spoon, gently fold in the flour, cocoa powder and melted butter. Divide the mixture between the prepared tins.
5. Bake for 10–15 minutes. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
6. Prick the cooled cakes all over with a skewer. Spoon the kirsch over the cakes and leave for 5 minutes.
7. Whip the cream until softly stiff. Sandwich the cakes together with about two-thirds of the whipped cream and pie filling. Spread the remaining cream over the top cake and spoon the remaining pie filling in the centre. Decorate the top with chocolate curls. Serve immediately.

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