Black Forest gâteau
MAKES 1 x 20cm l 8in cake
unsalted
butter for the tin
DRIED CHERRIES
75g l 3oz dried sour
cherries
3 tbsp brandy
CAKE
225g l 8oz unsalted butter
diced
200g l 7oz light muscovado sugar
1 tbsp golden syrup
200g l 7oz
self-raising flour sifted
2 tsp baking powder sifted
50g l 2oz cocoa
powder sifted
4 medium eggs
150g l 5oz fromage frais
1/4 tsp
bicarbonate of soda
TO FILL
300g l 11oz cherry jam ideally
morello
350ml l 12fl oz double cream
ON TOP
4-5 tbsp
coarsely grated dark or white chocolate
a handful of undyed glacé cherries
sliced
icing sugar for dusting (optional)
♥ Soak the
dried cherries in the brandy for 2-3 hours.
♥ Preheat the oven to
190C/170C fan/gas 5 and butter
a 20cm l 8in loose-bottom cake tin about 9cm l
3 1/2 in deep.
♥ To make the cake, place all the ingredients in the
bowl
of a food processor and cream together until combined.
Transfer
the mixture to the prepared tin, smoothing the
surface, and bake for 45-55
minutes or until a skewer
inserted at the centre comes out clean.
Run
a knife around the collar of the cake and leave it to
cool in the
tin.
♥ When ready to assemble, work the jam in a bowl to
loosen it,
drain the soaked cherries, reserving the brandy,
and fold them into the
jam.
♥ In a separate bowl, whisk the cream using an electric
whisk
until it forms soft peaks, taking care not to overbeat.
♥ If the cake has
risen unevenly, you can trim the top using
a bread knife.
Slit the
cake into three layers.
Drizzle half the reserved brandy over the bottom
layer.
Arrange on a plate and spread with half the jam, and then
half
the cream.
Repeat with the next layer, using up the remaining jam
and
cream, and then place the final layer on top.
♥ Use the jam
coating the sides of the bowl to lightly
glaze the top of the cake with a
pastry brush, and then
scatter over the grated chocolate.
Scatter over
a few glacé cherries and dust with icing sugar
if you wish.
♥ Chill
the cake for 1 hour before serving.
It is best eaten within a couple of
days.
Bring it back up to room temperature for 30-60 minutes
before
serving.
[Non-text portions of this message have been removed]
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