BLACK FOREST GATEAU

This recipe should ideally contain six eggs but I’ve made it with
only four eggs before and it’s still good. The raw mixture has a bit
less volume, that’s all, meaning you get a slightly smaller cake. I
normally use Cadbury’s Flakes but it has to be said, Black Forest
Gateau lacks class without proper grated dark chocolate curls …
so you decide. (Flakes come in packs of five at the supermarket,
which is about right.)
And if you haven’t got kirsch you’ll know exactly what to use
instead – assuming you’ve already read some of the other recipes
in this book … (That would be sherry. What else?)
Finally, classic Black Forest Gateau consists of three layers, so
you should really make one large cake and cut it into three when the
sponges are cool, but I much prefer making layered cakes in separate
sandwich tins because not only do they cook more quickly, evenly
and reliably that way, it saves you the hassle of trying to cut them
up neatly afterwards. The really lazy way to do it – i.e. my way – is
to just make the cake in two sandwich tins and settle for two layers.
4 oz (100 g) butter or margarine
6 oz (150 g) plain flour
2 tsp baking powder
2 oz (50 g) cocoa powder
6 oz (150 g) caster sugar
6 eggs (or 4 – see above)
2 tins of black cherries in heavy syrup
4 tbsp kirsch or sherry
Cornflour
Small carton of whipping or double cream
1⁄2 lb (225 g) bar of dark chocolate
or Cadbury’s Flakes
Method
1. Grease and base line however many cakes tins you’re using and
preheat the oven to Gas Mark 4 (180ºC).
2. Melt the butter until it’s very, very soft – about 20 seconds in
the microwave. (It doesn’t have to be completely liquid,
although that’s okay.)
3. Put the eggs and sugar in a large bowl and beat with an electric
hand whisk for a few minutes until the mixture is thick enough
to leave a trail across the surface.
4. Sift in the flour, baking powder and cocoa powder; fold in
gently (preferably with a large metal spoon) then add the
melted butter and gently incorporate that into the mixture too.
5. Scoop the mixture equally into the prepared cake tins and bake
in a moderate oven, Gas Mark 4 (180ºC) for about 20
minutes. (Check after 15 minutes if you’re dividing the cake
mixture into three tins, or if you’ve got a very hot oven; it
varies.)
6. While the cakes are cooking, strain the cherry syrup into a
small saucepan, add the kirsch (or sherry) and warm over a
moderate heat until the liquid is near boiling point.
7. Put a couple of tablespoons of the liquid in a cup or small bowl
with 2 teaspoons of cornflour, blend well then add the
cornflour and syrup mixture to the syrup in the pan and stir
over a reduced heat for a few more minutes until the syrup
thickens slightly.
8. Allow to cool, then mix the cherries with the syrup.
Meanwhile, whisk the cream in a separate bowl until it’s thick
enough. (Try not to overwhisk the cream to the point where
it starts to look holey.)
9. Sandwich the sponges together with some of the cherries and
cream, then spread more cream across the top and around the
sides of the cake.
10. Put the remainder of the cherries on top of the cake, leaving
about an inch (2 cm) around the edge; cover the top edge and
sides of the cake all over with the crushed up Flakes or grated
chocolate.