Black Forest Gâteau

Name: Black Forest Gâteau
Yield: Serves 14
Cuisine: German
Ingredients: 500 g (1 lb 2 oz) dark chocolate (minimum 70% cocoa solids); 500 g (1 lb 2 oz) dark chocolate (minimum 70% cocoa solids); strip of 10 cm (4 in) deep acetate paper (long enough to encircle the cake); 180 g (6½ oz) caster sugar; 130 g (4½ oz) plain flour; 6 eggs; 60 g (2 oz) griottine cherries, roughly chopped, plus 10-15 cherry halves, for decoration; 50 g (1¾ oz) white chocolate; 100 ml (3½ fl oz) Crème Chantilly; 60 g (2 oz) griottine cherries, roughly chopped, plus 10-15 cherry halves, for decoration; 100 ml (3½ fl oz) water; 20 ml (⅔ fl oz) Kirsch; 50 g (1¾ oz) cocoa powder; 100 g (3½ oz) caster sugar

Preparation info

Serves
14

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

This dessert-style cake became a classic in the 1970s when it was served in every restaurant and sold in every bakery. Originating from the Black Forest area of Germany it is still a magnificent-looking and incredibly indulgent combination of cherry, cream and chocolate. Take a trip down memory lane and try a slice of this wonderfully rich cake.

Ingredients

Europe
Germany
Dessert
Vegetarian
Cake

Ingredients

Method