Flavours of Black Forest Gateaux

Martin Brooks

Martin Brooks

10th September 2012
Martin Brooks

Flavours of Black Forest Gateaux

1. Preheat oven to 180C. Line tray with baking parchment and grease.
2. Using electric mix...


  • Chocolate Sour Cream Cake
  • ? 230g unsalted butter, room temperature
  • ? 350g golden brown sugar
  • ? 2 large eggs
  • ? 6 tbsp unsweetened cocoa powder
  • ? 1 ½ tsp baking soda
  • ? 1 tsp vanilla extract
  • ? ¼ tsp salt
  • ? 350g sifted plain flour
  • ? 76g sour cream
  • ? 180ml hot coffee
  • Chocolate Fudge Shot
  • ? 55g bittersweet or semi-sweet chocolate, chopped
  • ? 470ml heavy whipping cream
  • ? Pinch of salt
  • ? 3 large egg yolks
  • ? 60g sugar
  • Cherry Brittle
  • ? 210g sugar
  • ? 225g diced cherries
  • ? 3 tbsp lemon juice
  • Kirsch Cream
  • ? 700ml whipping cream
  • ? 2tbsp Kirsch


1. Preheat oven to 180C. Line tray with baking parchment and grease.
2. Using electric mixer, beat butter in a large bowl until smooth, add sugar and eggs, beat until light and fluffy, about 3mins, mix in the next 4 ingredients.
3. Beat in flour alternating with the sour cream in 2 additions each. Gradually add hot coffee, mix until smooth (batter will be thin)
4. Pour batter into prepared pan, bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25mins. Cool cake on tray, cover and chill until cold, about 4 hours.
5. Cut out with rings.
Chocolate Fudge Shot
1. Place chocolate, salt and cream in a pan and heat until chocolate has melted.
2. Whisk egg yolks and sugar until light and fluffy, pour hot chocolate over this.
3. Cook on a low heat until slightly thickened, cool slightly and pour into shot glasses.
Cherry Brittle
1. Melt the sugar in a saucepan over a low heat, then turn heat up and cook until the sugar starts to brown.
2. When the sugar has reached a nut-brown colour, tip in cherries and the lemon juice to stop it cooking.
3. Stir and immediately pour the caramel onto the greased baking sheet. Sprinkle with the rest of the cherries and leave to set before breaking into pieces.
Kirsch Cream
1. Place ingredients into bowl and whip until semi firm peaks

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