Black Forest Gateau Recipe Mary Berry

BLACK FOREST GATEAU

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
• Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
• Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
• Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
• Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
• When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve

BLACK FOREST GâTEAU

Steps:

• Preheat oven to 180C/160C Fan/Gas 4. Grease and line the base of three 20cm/8in sandwich tins with baking paper.
• In a bowl, whisk together the eggs and sugar with an electric hand whisk until very light and fluffy. The mixture should leave a visible trail when you lift the whisk (ribbon stage). This will take around 10 minutes.
• In a separate bowl, sift the flour and cocoa powder together before folding it into the egg mixture, being very gentle so as not to knock the air out.
• Gently pour in the cooled melted butter down the inside of the bowl and carefully fold it in.
• Divide the mixture equally between the three tins and bake for 20-25 minutes, until springy to the touch. Set aside to cool for 5 minutes, then turn out onto a wire rack, peeling off the baking paper, and allow to cool completely.
• Heat the jam in a small saucepan to melt. Reserve eight of the tinned cherries for the top of the cake, then mix the remainder into the jam. Set aside to cool completely.
• Whisk the cream and icing sugar together until soft peaks form. Set aside in the fridge until you are ready to assemble.
• When the cake is completely cool, place the whipped cream in a piping bag with a star nozzle and pipe a small amount of cream onto the first layer of sponge and spread evenly. Then pipe a ring around the edge and fill the middle with half the cherry mixture. Place the second layer of sponge on top and repeat the process.
• Pipe eight swirls of cream on top of the cake, topping each with a reserved cherry.
• Use a vegetable peeler to shave the dark chocolate into curls over the top (alternatively, grate the chocolate and sprinkle over). This cake is best eaten on the day it's made.