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Mary berry recipe for black forest gateau12/14/2023 Again, upside down, so you have a nice flat surface to pour your ganache over. Repeat this exact process with the next layer (reserve enough cream to pipe on top of the gateau, if that’s your plan), before placing the final layer of sponge on top. Spoon over a heaped tablespoon of cherry compote and spread evenly out over the sponge, finish this layer with a good helping of whipped cream and again even it out ready for the next layer. Mix the brandy and cherry juice together and then with a pastry brush, brush half of the mixture over sponge. Place the first layer of sponge upside down onto a serving plate. And I used the one that had a few more cracks in it for my base layer. To assemble the cake: I found it best to turn the cakes out of their tins as I required them, as it meant I was only handling them once. Watch you don’t over whisk the cream, as you will lose the velvety texture you’re after. With an electric mixer, whisk until soft peaks form. Set to once side to cool.įor the filing: Pour the cream into a large bowl and add the icing sugar. Allow the chocolate to slowly melt over a low heat and then briskly whisk until the ganache is smooth and nice and glossy. Remove the cakes from the oven and allow to cool in their tins.įor the ganache: Pour the cream into a pan and add the broken chocolate chunks. They may take varying times to cook should you not have a fan oven. I have a fan oven and the cakes all baked at the same time. Pop the tins into the oven and bake for 20-25 minutes until the cakes have risen and feel firm but springy when gently pressed in the centre. I found it worked well using a large metal spoon to portion it out. Pour in the boiling water and give the mixture a really good whisk with an electric or hand whisk until you have a smooth batter.ĭivide the mixture evenly between the three prepared tins. Add a pinch of salt if using unsalted butter.Īdd the melted chocolate and butter, beaten egg and buttermilk to the dry ingredients and mix well with a large spoon. In a large bowl, blend together the gluten free flour, bicarb, cocoa powder and sugar. Gently melt the butter and chocolate in a pan over a low heat. Preheat the oven to 180C/350F/Gas 4/160C Fan.īutter three 20cm sandwich tins and line the base of each one with a disk of greaseproof paper. I got myself so giddy with the finished result of this bake and took a ridiculous number of pictures to try and get it’s ‘best side’.ħ5g (3oz) *dark chocolate, broken into piecesģ00g (11oz) gluten free self-raising flour (check flour contains xanthan gum if it doesn’t add ½ teaspoon)Ģ tablespoons cherry *compote or jam (I used Bonne Maman)Ĥ tablespoons brandy or Kirsch (optional – use more syrup from the cherries if you prefer the cake to be alcohol free)Ģ tablespoons juice from the tinned cherriesġ50g (5oz) *dark chocolate, broken into piecesĤ25g tin pitted cherries (you will need about 16 cherries to decorate the cake – the remaining ones could be dotted amongst the cherry compote when you assemble the gateau) This extravagant three-tiered soft chocolate sponge cake, filled with fresh cream, cherry compote and crowned with delicious rich chocolate ganache is a proper showstopper and is sure to impress your friends and family when presented to them. But they tended to be shop bought versions, not homemade – unlike most of the other gorgeous goodies that adorned the buffet table. And like with so many standard recipes, with just a few tweaks and ingredient checks, it was possible to make it completely gluten free.īlack Forest gateau was pretty much a staple at our delightful family buffets back in the day. The original recipe I used came from the BBC Good Food website. I was really happy with how this gluten free Black Forest gateau turned out.
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