Black Forest Gateau ( Cakes and Pastries)

by Tarla Dalal

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A classic dessert of chocolate sponge cake layered with cream and cherries.

Black Forest Gateau ( Cakes and Pastries) recipe - How to make Black Forest Gateau ( Cakes and Pastries)

Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 15 mins 1Makes 1 gateau
Show me for gateau

Ingredients

1 chocolate cake (175 mm (7”) )
1/2 cup sugar syrup
2 tbsp cherry liquer (optional)
2 cups whipped cream
3/4 cup deseeded and finely chopped cherries
1 cake board

Finish The Gateau
100 gms dark chocolate slab
a small knife
100 mm (4”) diameter bowl
plastic piping bag fitted with a big star nozzle
1/4 cup whipped cream
6 maraschino cherries
12"X12" piece of butter paper
turntable

Method

Place the chocolate cake on a turntable and slice it horizontally into 3 equal parts. Keep aside.
Combine the sugar syrup and cherry liquor in a bowl to make the soaking syrup and keep aside.
Soak the bottom layer of the chocolate cake with 1/3 of the soaking syrup.
Spread ½ cup of cream on the soaked layer of the cake.
Put ½ the cherries on top and sandwich with the second layer of the chocolate cake.
Repeat the steps 3-5 to make 1 more layer on top.
Soak the topmost layer of the chocolate cake with the remaining soaking syrup.
Spread the remaining cream evenly on top and at the sides of the cake
Transfer the cake onto a cake board and refrigerate for 20 minutes to set.

Finish the gateau

Refrigerate the dark chocolate slab for about an hour. Remove and scrape lengthwise using the pairing knife to get chocolate shavings. You will need approx. ½ cup of chocolate shavings.
Transfer the shavings onto a butter paper. Hold the cake in your left hand and with your right hand gently press the chocolate shavings onto the sides of the cake.
Place a 100 mm. (4”) bowl in the centre of the cake.
Sprinkle more chocolate shavings along the sides of the bowl
Remove the bowl carefully so you get a clean round white circle in the centre of the cake.
Fill the plastic disposable piping bag fitted with a big star nozzle with the whipped cream. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl.
Finish the circle and gently lift it in a single motion to form a peak.
Make 6 such swirls on the top white portion of the cake and place a cherry on each swirl. Cut into 6 equal wedges and serve.
A dome shaped aluminium mould like the one shown above may also be used instead of the 4” diameter bowl.