Black Forest Gateaux

A decadent Chocolate Sponge, soaked in Kirsch, Cherry Juice, filled with Cherries, and a Chantilly Cream

Few desserts are more iconic than the Black Forest Gateaux. A rich Chocolate Sponge, soaked in a Cherry Syrup and Kirsch, filled with Cherries and Chantilly Cream and finished with Dark Chocolate Shavings. While this isn’t a cake that you’ll make every week (but it does have fruit in it), the soft and light sponge is versatile and always a crowd pleaser.

Chocolate Sponge:

• 4 Eggs

• 120g Caster Sugar

• 100g Flour

• 20g Cocoa Powder

Note: To make a plain sponge use 120g of flour and no cocoa powder.

Method:

Whisk the Eggs and Sugar until doubled in volume, and is lighter in colour.

Gently fold in the sieved flour and cocoa powder.

Divide into tins.

Bake in a hot oven - 200C for 20 Minutes or until the surface springs back when pressed.

Allow to cool, and soak in the cherry syrup from tinned cherries mixed with 1-2 shots of Kirsch.

Filling:

• 250ml Cream

• 50g Icing Sugar

• 1 Tin Cherries

Assembly:

Layer the cake with the cream, and the cherries.

Spread the cream along the outside and coat with dark chocolate shavings.