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Retro - Black Forest Gateau

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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

Ingredients

Serves: 6

Metric Cups

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 millilitres 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)

For the Cake Mixture

  • 4 ounces plain chocolate
  • 4 ounces butter (softened)
  • 4 ounces superfine sugar
  • 4 eggs (beaten)
  • 3 ounces almond meal
  • 2 ounces all-purpose flour
  • 2 ounces cornstarch
  • 2 teaspoons baking powder

For the Filling and Topping

  • 15⅘ fluid ounce heavy cream
  • 30 ounces cherries (canned, pitted and drained - save 12 for decoration)
  • 6 tablespoons chocolate curls (for decoration)
  • chocolate vermicelli (or chocolate shavings, for decoration)

Method

Retro - Black Forest Gateau is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Lightly grease three 18cm / 7in sandwich tins. Pre-heat the oven to 180°C / 350°F / Gas mark 4.
  • 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.
  • Sift the flour, cornflour and baking powder onto the creamed mixture, and fold in, mixing well.
  • 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.
  • Whip the cream until thick. Dry the cherries on absorbent paper. Sprinkle each cooled cake layer with 2 tbsp Kirsch.
  • 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.
  • 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.
  • 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.
  • Lightly grease three 18cm / 7in sandwich tins. Pre-heat the oven to 180°C / 350°F / Gas mark 4.
  • 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.
  • Sift the flour, cornstarch and baking powder onto the creamed mixture, and fold in, mixing well.
  • 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.
  • Whip the cream until thick. Dry the cherries on absorbent paper. Sprinkle each cooled cake layer with 2 tbsp Kirsch.
  • 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.
  • 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.
  • Finish off decorating the cake by placing the chocolate curls in the middle of cake. Note: You may require a little more heavy 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.
  • Tell us what you think

    What 2 Others have said

    • The cake is delish. Although it didn't rise as much as it should even though we followed the instructions. Never the less. yummies. :-)

      Posted by Kitchen-Biatches on 25th August 2014
    • Looking forward to making this today. Will post the outcome later :-P

      Posted by Kitchen-Biatches on 25th August 2014
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