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Method
1. Heat the eggs and the sugar in a metal bowl over the cooker
for a few minutes to around fifty degrees. Remove the bowl
from the fire and keep whisking the eggs to aerate the mixture
until thick and fluffy, about 10 minutes. The mixture should
go about 4 or 5 times as big and change colour. From orange
to a very pale and white colour.
2. Add the flour and the cocoa powder and fold it in very
gently. Then add the melted butter and stir it carefully.
3. Put the mixture into a double lined tin, flatten it out
and bake it in a pre-heated (200C) oven for about 20 minutes.
4. Take the cake out of the oven. Turn it upside down and
cut some cracks into the greaseproof paper, so that the steam
can evaporate. Let it rest for twenty four hours.
5. Open a jar of cherries, pour two tablespoons of cherry
liquor in a glass bowl, and the rest of the cherry liquor
into a pan. Add one and a half tablespoons of sugar and a
spoonful of corn flour to the cherry liquor in the glass bowl,
the corn flour acts as a thickener. Also add a pinch of roasted
peel of lemon and cinnamon to it.
6. Heat the rest of the cherry liquor left in the pan and
let it come up to the boil.
7. Add the cherry mixture to the cherry liquor and keep stirring.
Then add the cherries and heat them through.
8. Pour it into a bowl to thicken and cool down.
9. Divide the sponge into three layers and pour melted chocolate
onto the bottom one and spread it evenly. This is going to
be the bottom of the cake and it will give the whole gateau
stability. While it cools down in the fridge, make the whipped
cream and the syrup.
10. For the whipped cream, whip together cream, sugar and
vanilla sugar. The key is to start whipping slowly, making
the mixture lighter.
11. For the syrup, put two parts water to one sugar in a bowl
and stir it, and very important for an authentic Black Forest
Gateau, add two schnapp glasses of Kirschwasser.
12. Take the chocolate base out of the fridge and brush on
some Kirschwasser syrup on it, add part of the cherry mixture,
and about 250 g of whipped cream. Put the second layer onto
the cake, brush on some more of the Kirschwasser syrup and
put 350 g of whipped cream. Put the third layer onto the cake,
brush on some Kirschwasser syrup, and spread the rest of the
whipped cream onto the cake.
13. Then, decorate the top of the cake with more cream with
a decorating pipe and the bottom with chocolate shavings.
Place the rest of the chocolate shavings in the centre of
the cake with some glace cherries.
Recipe from Mr Holz (Baker - Konditorei Backerei, Baiersbronn)
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