Whipped cream, cherries and chocolate - can you ask for more? These ingredients go best together in this super - chocolatey Black Forest gateau. Yummy!
3 cups (450g)
FRESH OR FROZEN CHERRIES OR SOUR CHERRIES, PITTED
1 cup (240g)
SUGAR
1 cup (250g)
HEAVY CREAM, COLD
4 pcs (200g)
EGGS - SEPARATED
1 cup (150g)
FRESH CHERRIES FOR DECORATION
1 cup (130g)
FLOUR - PLAIN (ALL PURPOSE)
¼ cup (125g)
DARK COCOA POWDER
½ cup (120g)
SUGAR
½ cup (100g)
MELTED BUTTER
4 tbsp (60g)
KIRSH OR CHERRY LIQUEUR
¼ cup (40g)
POWDERED SUGAR
1 tbsp (25g)
STARCH
1 tsp (4g)
BAKING POWDER
1 tsp (4g)
VANILLA EXTRACT
1 pinch (1g)
SALT
¼ tsp (1g)
ALMOND EXTRACT
PREPARATION
Split the eggs. Beat the egg whites until stiff and put aside.
Whip the egg yolks with sugar until pale and trippled in volume. Add the vanilla together with flour, almond extract, lemon zest and juice, salt and baking powder. Mix thoroughly, scraping down the batter from of the sides of the bowl.
Add the oil and mix in gently the beaten egg whites in 3 portions. Pour the batter into one or two well buttered (20cm in diameter) pans with removable bottoms.
Bake in a preheated oven at 180 degrees for about 30-35 minutes or until a toothpick inserted in the cake comes out clean.
Cook the cherries with kirsh and sugar over low heat. Mix the starch with the water, once the cherries start to boil add the starch mixture. Boil the cherries stirring until thickened. Beat the cream with sugar until stiff.
Place the cake on a cake stand and cover with cooled cherries. Cover decoratively with cream. Place other cake on top, cover with cherries, pipe cream rosettes and place a cherry on every rosette.
