Retro puds are back on the menu! Impress your guests with this black forest gateau that’s rich on flavour but light on ingredients
The ultimate centrepiece, a black forest gateau is a retro classic that still has appeal today. This decadent yet light dessert is perfect for celebrations. Whether an alternative birthday cake, buffet showstopper or Christmas treat, impress with this delicious recipe.
The cake is pretty quick to bake, just be sure to whip the sugar and eggs to the right consistency to ensure a light sponge.
In our take on the black forest gateau, we go for an easy to slice loaf shape sandwiched and topped with a rich chocolate ganache and whipped double cream. For a showstopper topping, we coat tinned cherries in a syrup made from the juice reduced with some raspberry jam before topping with a handful of fresh cherries.
Happy baking!
Ingredients
Black forest gateau sponge
125 g caster sugar
3 large eggs
100 g plain flour
25 g cocoa powder
2 Tbsp. kirsch liqueur (optional)
For the topping:
150 ml whipping cream
200 g plain chocolate
400 g can cherries in natural juices
2 Tbsp. seedless raspberry jam
200 ml double cream
A few fresh cherries
A little grated chocolate or curls
You will need
A 33cm x 23cm
(13in x 9in) Swiss roll tin, greased
and lined with baking parchment
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