Step-by-Step Cakes by DK Publishing

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1 Preheat the oven to 350°F (180°C). Grease

and line the pan with parchment paper.

4 Whisk until the mixture is pale and thick,

and will hold a trail from the beaters.

7 Fold in the vanilla and butter. Transfer to

the prepared pan and level the surface.

2 Put the eggs and sugar into a large

heatproof bowl that will fit over a saucepan.

5 Remove from the heat and whisk for

another 5 minutes, or until cooled slightly.

8 Bake in the oven for 40 minutes, or until

risen and just shrinking away from the sides.

3 Place the bowl over a pot of simmering

water. Don’t let the bowl touch the water.

6 Sift the flour and cocoa together, and gently

fold into the egg mixture using a spatula.

9 Turn out on to a wire rack, discard the

paper, and cover with a clean cloth. Let it cool.

Black Forest Gâteau

Newly resurrected to its glorious best, this classic German cake deserves its place on a celebration table.

Special equipment

9in (23cm) springform cake pan

piping bag with star-shaped nozzle

SERVES

8

55

MINS

40

MINS

UP TO 4

WEEKS

Ingredients

6 tbsp butter, melted

6 large eggs, at room temperature

¾ cup sugar

(^3) ⁄ 4 cup all-purpose flour
½ cup cocoa powder,
plus more for dusting
1 tsp pure vanilla extract
For the filling and decoration
2 x 14oz (425g) cans pitted black
cherries, drained, 6 tbsp juice reserved
and cherries from 1 can coarsely
chopped
4 tbsp Kirsch
2 cups heavy cream
6oz (150g) dark chocolate, grated