Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, black forest gateau. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Black Forest gateau is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Black Forest gateau is something which I have loved my whole life. They are fine and they look fantastic.
Every bite of this Black Forest Cake is loaded with creamy chocolate and juicy cherries. Michelin star chef Heston Blumenthal talks through his designer Black Forest Gateau recipe. This is part one of a two clip dessert recipe.
To begin with this particular recipe, we have to prepare a few components. You can have black forest gateau using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Black Forest gateau:
- Prepare 175 g salted butter
- Get 200 g dark chocolate bar
- Take 300 g plain flour
- Take 375 g golden caster sugar
- Prepare 25 g cocoa
- Prepare 1 teaspoon baking soda
- Take 2 medium eggs
- Get 200 g buttermilk or natural yoghurt
- Prepare To assemble
- Prepare 435 g can pitted cherries, 2 tablespoon juice reserved
- Make ready 100 g cherry jam
- Prepare 4 tablespoon kirsch (or more juice from a can of you want it to be non-alcoholic)
- Prepare 500 ml tub double cream
- Prepare 3 tablespoon icing sugar
- Get 1 small punnet small cherries (optional)
Three Layers of chocolate sponge filled with fresh cream and dark cherries. Finished with shaved French chocolates and maraschino cherries. Top tip for making Classic Black Forest gateau. Kirsch is a German cherry water - its used in lots of baking recipes so if you buy a bottle you'll.
Instructions to make Black Forest gateau:
- Heat the oven to 180C. Grease and line the base of 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 baking 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 whisk briefly with an electric whisk until the cake batter has no lumps.
- 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.
- Enjoy!
The Black Forest Gateau recipe is one of Heston Blumenthal's signature dishes, famous from the Fat Duck and the In Search of Perfection series. It's demanding, expensive and difficult to make. A brilliant Black Forest chocolate torte cake which is soaked in Kirsch liqueur, with cherry filling. Typically, Black Forest Gateau consists of several layers of chocolate cake, with cherry and kirsch filling, with lashings of whipped cream between each layer. The cake is then decorated with piped.
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