2019-09-01_Food_Heaven

Recipe and photgraphy by

Stockfood, The Food Media Agency

Black forest

gateau with

dark chocolate and

cherries

SERVES 12
For the sponges
325g (11oz) margarine, softened
300g (11oz) self-raising flour, sifted
60g (2oz) cocoa powder
1 tsp baking powder
325g (11oz) caster sugar
5 large free-range eggs
3 tbsp milk
1 tsp vanilla extract
125ml (4½fl oz) kirsch
For the ganache and filling
500ml (18fl oz) whipping cream
250g (9oz) dark chocolate, at least
60% cocoa solids, finely chopped
60g (2oz) icing sugar, sifted
2 tbsp kirsch
1 tsp vanilla extract
850g (30oz) tinned black cherries,
in syrup, drained (2 cans)
To assemble
75g (2½oz) dark chocolate curls
200g (7oz) fresh red cherries

1 For the sponges: Preheat the oven
to 18 0 °C /Gas Mark 4. Grease and line
three 20cm (8in) round cake tins with
greaseproof paper.
2 Beat together all the ingredients for
the sponges, apart from the kirsch, in a
large mixing bowl until smooth, about
3-4 minutes.
3 Divide between the prepared tins,
smoothing the tops with the back of a
damp tablespoon.
4 Bake for 20-30 minutes, rotating the
tins halfway through, until risen and
springy to the touch; a cake tester
should come out clean from their
centres. W hen ready, remove to wire
racks to cool.
5 Once cool, turn out from their tins and
trim their tops flat with a serrated bread
knife, if needed. Drizzle each sponge
piece with some kirsch.
6 For the filling: Warm 25 0 ml (9 fl oz)
cream in a saucepan until it just starts
to boil. Place the chocolate in a
heatproof bowl.

7 W hen the cream is ready, remove

from the heat and pour it over the

chocolate. Let stand for 2 minutes

before gently whisking until you have a

smooth ganache.

8 Whip the remaining cream with the

icing sugar, kirsch and vanilla extract in a

mixing bowl until sof tly peaked.

9 To as semble: Place one sponge on a

cake stand and spread with about one-

third of the ganache. Spread about half

the whipped cream on top and cover

with half the tinned cherries.

10 Sit the second sponge on top,

pressing down gently to adhere. Spread

the top with about half the remaining

ganache, then the remaining cream.

Top with the remaining tinned cherries.

11 Sit the third sponge on top, pressing

down gently to adhere. Spread with the

remaining ganache, then decorate with

the chocolate curls and fresh cherries

before slicing and serving.

FRUITY BAKING

WWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 15

RECIPE