Monday, 18 January 2010

Black Forest Gateau

Assalamualaikum wbkt

250g @ 9oz butter

1 tbsp instant coffee granules

350ml @ 12fl oz hot water

200g @ 7oz plain dark chocolate, chopped

400g @ 14oz caster sugar

225g @ 8oz self raising flour

150g @ 5oz plain flour

50g @ 2oz cocoa powder

2 eggs

2 tsp vanilla essence

2 x 400 g cans stoned cherries in juice

2 tsp arrowroot
600 ml @ 1 pint double cream

50 ml @ 2 fl oz kirsch

1 Preheat the oven to 150 degree or gas mark 2, 5 minutes before serving. Lightly oil and line a deep 23 cm or 9 inch cake tin. Melt the butter in a large saucepan. Blend the coffee with the hot water, add to the butter with the chocolate and sugar and heat gently, stirring until smooth. Pour into a large bowl and leave until just warm.

2 Sift together the flours and coca powder. Using an electric mixer, whisk the warm chocolate mixture on a law speed, then gradually whisk in the dry ingredients. Whisk in the eggs 1 at a time, then the vanilla essence. Pour the mixture into the prepared tin and bake in the preheated oven for 1 hour 45 minutes or until firm and a skewer inserted into the centre comes out clean. Leave in the tin for 5 minutes to cool slighty before turning out onto a wire rack.

3 Place the cherries and their juice in a small saucepan and heat gently. Blend the arrowroot with 2 teaspoons of water until smooth, then stir into cherries. Cook, stirring, until the liquid thickens. Simmer very gently for 2 minutes, then leave until cold.

4 Whisk the double cream until thick. Trim the top of the cake if necessary, then split the cake into 3 layers. Brush the base of the cake with half the kirsch. Top with a layer cream and one-third of the cherries. Repeat the layering, then place the third layer on top. Reserve a little cream for decorating and use the remainder to cover the top and slides of the cake. Pipe a decorative edge around the cake, then arrange the remaining cherries in the centre and serve.

p/s : highly recommended to try this one!


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