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RETRO - BLACK FOREST GATEAU

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Serves: 6

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  • Vegetarian
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A wonderful nostalgic cake for a trip down memory lane, this recipe is taken from The Best of Baking Book ' 1978.

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Ingredients

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For the cake mixture

  • 100 grams plain chocolate
  • 100 grams butter (softened)
  • 100 grams caster sugar
  • 4 eggs (beaten)
  • 75 grams ground almonds
  • 50 grams plain flour
  • 50 grams cornflour
  • 2 teaspoons baking powder

For the filling and topping

  • 450 ml double cream
  • 850 grams cherries (canned, pitted and drained - save 12 for decoration)
  • 6 tablespoons chocolate curls (for decoration)
  • chocolate vermicelli (or chocolate shavings, for decoration)

Method

  1. Lightly grease three 18cm / 7in sandwich tins. Pre-heat the oven to 180°C / 350°F / Gas mark 4. 
  2. Melt the chocolate in a basin over a pan of simmering water. Cool. Cream the butter and sugar until light and fluffy. Beat in the eggs, almonds, and melted chocolate. 
  3. Sift the flour, cornflour and baking powder onto the creamed mixture, and fold in, mixing well. 
  4. Turn into the sandwich tins and bake for 20 – 25 minutes, until cooked. Leave to cool in the tin for a few minutes before turning out onto a wire rack. 
  5.  Whip the cream until thick. Dry the cherries on absorbent paper. Sprinkle each cooled cake layer with 2 tbsp Kirsch. 
  6. Sandwich together with cherries and cream, leaving enough to spread over the top and sides of the cake, and to pipe rosettes around top edge of the cake. 
  7. Decorate with chocolate vermicelli or chocolate shavings around the sides of the cake. Pipe rosettes around top edge of cake and place the 12 cherries for decoration on top. 
  8. Finish off decorating the cake by placing the chocolate curls in the middle of cake. Note: You may require a little more double cream than the recipe states if you like a thicker layer of cream to cover a cake. At some supermarkets you can obtain jars of pitted cherries in Kirsch.

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