Black Forest Gâteau

Name: Black Forest Gâteau
Ingredients: 3 None eggs, separated; 1/2 cup granulated sugar + 1 tbsp; 2 tsp vanilla extract; 1/2 cup all-purpose flour; 2 tbsp cocoa powder; 2 tsp baking powder; 1/2 cup cornstarch; 2 - 15 oz cans pitted black cherries, drained, juice reserved, 12 cherries reserved for decoration; 3 1/4 cups heavy cream; 5.25 oz dark chocolate, shaved into curls with a peeler; 2 tbsp cherry jam

11 ingredients

6 steps

Ingredients

3 None eggs, separated
1/2 cup granulated sugar + 1 tbsp
2 tsp vanilla extract
1/2 cup all-purpose flour
2 tbsp cocoa powder
2 tsp baking powder
1/2 cup cornstarch
2 - 15 oz cans pitted black cherries, drained, juice reserved, 12 cherries reserved for decoration
3 1/4 cups heavy cream
5.25 oz dark chocolate, shaved into curls with a peeler
2 tbsp cherry jam

Directions

1

Preheat the oven to 325°F. Line the bottom of a 10 inch springform pan with parchment paper. Whip the egg whites with 3 tbsp cold water to stiff peaks, gradually adding 1/2 cup sugar and 1 tsp vanilla extract. Fold in the egg yolks, 1 at a time. Sift in the flour, cocoa powder, baking powder and 1/4 cup cornstarch then fold. Pour into the prepared pan and smooth out the top. Bake for 20-25 mins, until a skewer comes out clean. Allow to cool.
2

Remove the cake from the pan, peel away the parchment paper then cut in 1/2 horizontally by inserting a knife into the center and rotating the cake around it. Place the bottom half on a cake plate and place a cake ring around it.
3

Mix 1/2 cup cherry juice with 1/4 cup cornstarch until smooth. Place the remaining juice in a saucepan and bring to a boil. Pour in the cornstarch mixture, stirring constantly, and simmer for 1 min. Remove from the heat. Stir in the cherries then spread over the bottom sponge cake and allow to cool for 30 mins.
4

Whip 1/2 the cream and 1 tsp vanilla extract to stiff peaks. Spread over the cherries and press the other sponge cake lightly on top. Chill for 30 mins.
5

Whip the remaining cream and sugar to stiff peaks. Spoon 1/3 into a piping bag fitted with a large star tip. Remove the cake ring and spread the remaining cream over the top and sides of the cake. Press 2/3 of the chocolate around the edge. Pipe 12 tufts of cream around the top edge and top each with a cherry. Sprinkle the remaining chocolate over the middle of the cake. Chill until ready to serve.
6

Just before serving, place the jam and 1 tsp water in a saucepan, stir until smooth and bring to a boil. Drizzle over the cherries.