Black Forest gâteau
By: From: James Martin: Sweet
On TV Tonight
- 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 2
- 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 6
- 21:00 - The Hairy Bikers: Mums Know Best - Picnics
- Prep time:
- 50 min
- Cook time:
- 55 min
A magnificent chocolate gâteau from James Martin, filled with whipped cream and luscious black cherries. Perfect for a celebration
- oil, for greasing
- 6 eggs
- 150 g caster sugar
- 125 g self-raising flour, sifted
- 2 tbsp unsweetened cocoa powder
For the filling and topping:
- 1.2 kg tinned cherries, in syrup
- 2 tbsp cornflour
- 750 ml double cream, whipped
- good dash of kirsch
For the chocolate shards:
- 3-4 tbsp demerara sugar
- 1 tsp peppermint essence
- 350 g dark chocolate, broken in pieces
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line a 30cm diameter deep cake tin. Line a baking tray with cling film.
2. Break the eggs into a mixing bowl, add the sugar and beat well for about 5 minutes until very light and fluffy.
3. Carefully fold in the sifted flour and the cocoa powder.
4. Pour the mixture into the prepared tin. Bake for 40-45 minutes until springy and a skewer inserted in the centre comes out clean.
5. Turn out onto a wire rack and leave to cool.
6. Drain the cans of cherries in a sieve set over a saucepan. Put the cherries in a bowl. Heat the juice until it comes to the boil.
7. While the juice is heating, put the cornflour in a small bowl and mix with a little water to slacken to a paste. Whisk the paste into the juice when it boils. Strain through a sieve onto the cherries.
8. To make the chocolate shards, mix the Demerara sugar with the peppermint essence. Melt the chocolate and mix with sugar and essence mixture.
9. Using a palette knife, spread the mixture thinly onto the cling film-lined baking try. Put in the fridge to set.
10. Cut the sponge in half horizontally, using a serrated knife.
11. Sandwich the halves together with the whipped cream and half the cherries.
12. Break the chilled chocolate into large shard-like pieces and arrange around the edge of the cake.
13. Arrange the rest of the cherries on top.