Black Forest Gateau

One of the classic cakes of all time and rightly so. The delicious mix of chocolate cake, cream and cherries all brought together with Kirsch generously brushed on to each cake layer. An absolute delight and so easy to make in the Tefal Cuisine Companion.  I use tinned black cherries (not morello cherries). You can use fresh cherries when in season. Dark chocolate can be grated with the grater/shredder attachment.

2 x 400 gms tins black cherries drained (reserve 2 tablespoons of syrup) 

200 gms dark chocolate chilled

150 gms unsalted butter melted and at room temperature 

6 eggs (placed in warm water for 8 mins if chilled)

250 gms caster sugar

1 tspn vanilla extract 

100 gms plain flour

50 gms cocoa 

Kirsch or Cherry Brandy

2 tblspn raspberry jam

2 x 600 ml thickened cream

Grease and bottom paper line 3 x 22 cm cake tins

Insert whisk, stopper out. 

Add eggs, caster sugar and vanilla extract

Sp8:16 mins

Sift flour and cocoa into bowl. 

Sp4:10 sec
Start Sp5:20sec pouring melted butter through hole in lid. 

Remove blade and gently fold through any unmixed flour with spatula. 

Bake 160 deg fan forced for 20 mins or until done when tested.  Leave in tins 5 mins then cool on wire rack. 

Whip cream until stiff peaks form. 

Mix Kirsch to taste with reserved syrup. You can use just Kirsch without the syrup if desired. 

Brush 1st sponge layer with Kirsch mixture, spread jam and a little cream on top. 

Top with 2nd sponge, brush with Kirsch mixture, a little cream and well drained cherries (reserving 8 cherries for decoration), add more cream on top of cherries. 

Top with 3rd sponge. 

Reserve some whipped cream for decoration and spread remaining cream over top and sides of cake. Refrigerate.

Using vegetable peeler make some chocolate curls from the chilled chocolate and grate the rest. Press the grated chocolate over sides of cake. 

Pipe decorative border with reserved cream around top of cake. Pipe 8 rosettes and top with reserved cherries. Add chocolate curls.