Cherrygateaux Recipes

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BLACK FOREST GATEAU



Black Forest gateau image

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 1h40m

Number Of Ingredients 14

175g salted butter, plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
425g can pitted cherry, 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries (optional)

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

Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium

CHERRY GâTEAU BASQUE



Cherry Gâteau Basque image

Categories     Cake     Cookies     Dessert     Side     Bake     Cherry     Fall     Pastry     Boil

Yield makes one 9-inch (23-cm) cake; 8 to 10 servings

Number Of Ingredients 18

Dough
1 1/2 cups (210 g) all-purpose flour
1/2 cup (40 g) sliced blanched almonds
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (150 g) sugar
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract filling
Filling
1 cup (240 g) good-quality sour cherry jam (see Tip)
2 teaspoons rum
1 teaspoon brandy
3/4 teaspoon anise-flavored liqueur, such as Pernod or ouzo
1 large egg yolk
1 teaspoon whole milk

Steps:

  • To make the dough, in a food processor fitted with the metal blade, process the flour, almonds, baking powder, salt, and sugar until the almonds are ground to a powder. Add the butter and process until the butter is in tiny pieces.
  • Add the egg, egg yolk, and the vanilla and almond extracts and pulse until the dough comes together. Divide the dough into 2 pieces, one slightly larger than the other, form each into a disk, wrap in plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan, dust it with flour, and tap out any excess.
  • To make the filling, in a small bowl, mix the cherry jam, rum, brandy, and anise-flavored liqueur. Set aside.
  • Dust the larger disk of dough on both sides with flour and roll it out to a 10-inch (25-cm) circle between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough into the prepared pan. Peel off the sheet of plastic that is now on top and press the dough gently into the bottom of the pan and partially up the sides. Don't worry if the dough tears; it's very forgiving-just patch and press together. Spread the filling over the dough, leaving a 1-inch (3-cm) border.
  • Roll out the second piece of dough between 2 sheets of lightly floured plastic wrap. Peel off the top sheet of plastic and invert the dough over the filling. Peel off the sheet of plastic that's now on top. Gently press the edges together to enclose the filling.
  • In a small bowl, whisk together the egg yolk and milk and brush it liberally over the top. Rake the tines of a fork 5 or 6 times over the surface in two diagonally opposing directions to create a crosshatch design.
  • Bake the cake until the top is deep golden brown, about 40 minutes. Let cool for a few minutes, then run a knife around the sides to loosen it from the pan. Release the sides of the springform pan and let cool completely. Cut into wedges and serve.
  • Storage
  • Gâteau Basque is actually better the second day, after the flavors have had a chance to meld. Wrapped tightly in plastic wrap, it'll keep for about 1 week at room temperature.
  • Variation
  • A prune filling for gâteau Basque isn't exactly traditional, but since the nearby Gascon region is famous for its prunes, I'll often make a filling with them: Quarter 8 ounces (225 g) of pitted prunes; heat them in a small saucepan with 3 tablespoons (45 ml) brandy, 1 tablespoon rum, 1 tablespoon anise-flavored liqueur, 1/4 cup (50 g) sugar, and 1/4 cup (60 ml) water. When the liquid comes to a boil, cover, and remove from the heat. Once cool, process the mixture in a food processor fitted with the metal blade until chunky and use in place of the cherry jam.
  • tip
  • Use a top-quality sour cherry jam. The less-expensive ones are primarily sugar and are too runny-you want a filling that's plump with flavorful cherries. If you can't find sour cherry jam, add a squirt of lemon juice to regular cherry jam.

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