BLACK FOREST GATEAU
Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
- Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
- Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
- Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
- Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
- When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Nutrition Facts : Calories 859 calories, Fat 48.9 grams fat, SaturatedFat 29.9 grams saturated fat, Carbohydrate 93.7 grams carbohydrates, Sugar 73.6 grams sugar, Fiber 2.6 grams fiber, Protein 7.2 grams protein, Sodium 0.7 milligram of sodium
FUDGY CHOCOLATE & ORANGE GATEAU
This sensational striped sponge requires careful assembly and lots of preparation to perfect the decoration, so set aside a good chunk of time in the kitchen. We've got a Guide to help you every step of the way, see the Tip box below
Provided by Sarah Cook
Categories Dessert
Time 5h
Yield Cuts into 18 slices
Number Of Ingredients 25
Steps:
- Making the sponges: Heat oven to 180C/160C fan/gas 4. You'll need to make 3 rectangular chocolate sponges, a pair of round chocolate sponges, and 3 rectangular orange sponges to assemble this cake, so get everything organised first. Take a look at our Guide and the additional tips, in the Tip box below.
- For every rectangular sponge, you'll need to line the base of a 21 x 31cm tin (see Guide in the Tips below and Related guides box, right) neatly with baking parchment and grease the sides with a little flavourless oil.
- Start with the chocolate sponges. Put the butter in a small saucepan and heat gently until melted. Whisk together the egg yolks, milk and vanilla extract in a small bowl. Stir the flour and cocoa into the melted butter to make a paste. Transfer this butter-flour mixture to a big mixing bowl and whisk in the egg mixture a little at a time - this takes elbow grease to get it smooth, but keep going!
- Put the egg whites in a bowl and beat with an electric whisk until stiff. Add the sugar and continue beating until the mixture is glossy and thick. Whisk a third of the meringue mixture into the chocolate mixture to loosen, then use a big metal spoon to gently fold the remaining meringue into the batter until just incorporated. Spread the batter evenly in the tin. Bake for 12 mins.
- Turn the cake out of the tin onto baking parchment very lightly dusted with icing sugar. Peel off the cake lining parchment and cover with a clean tea towel.
- Repeat steps 2 to 5 twice more. When the third rectangular sponge is baked, turn out as before but very loosely roll up the sponge like a Swiss roll, starting from one of the shortest sides, rolling up the tea towel inside.
- Make a final, fourth batch of the chocolate sponge recipe, but this time divide it between 2 x 20cm round, shallow sandwich tins. Bake for 10 mins, then turn out as instructed in step 5.
- Now make the orange sponges. Follow steps 3 to 6 again, but instead of milk, measure 75ml of the juice from the orange you've zested. If you don't have enough, make up the difference with milk. Whisk in the zest.
- Cool all the sponges.
- Making the frosting and icing: For the orange frosting, beat together the butter, icing sugar, orange zest and juice. Beat until just combined - the acidity of the orange may start to split the mixture if overbeaten. If it looks a little split though, don't worry - just stop mixing, it'll still taste lovely. Can be kept in the fridge for up to 3 days, but will need bringing back to room temp to use.
- When you are about to start assembling, put all the chocolate icing ingredients in a heatproof bowl over a pan of barely simmering water. Gently melt together, stirring occasionally, until smooth and shiny.
- Assembling the cake: Cut each rectangular sponge into 2 long strips 7cm wide - trimming the long edges off will give you a neater finish (see step A in the Guide). It's important to be really accurate, so use a ruler. Trim the short edges to neaten. When you prepare the rolled-up sponges, just gently unroll first - don't worry if they crack a bit.
- Spread a thin layer of orange frosting over every strip, right to the edges. Gently peel the strips away from their paper - they will have stuck a bit. Start with 1 chocolate and 1 orange strip that was rolled up to cool, and lay one on top of the other - but don't line up the ends. Sit the second sponge about an inch down from one of the ends of the bottom sponge (it doesn't matter which is chocolate and which is orange). Start to roll up from this end - the bottom sponge should roll up and over neatly on top of the second, so the middle of the roll is nice and tight (see step A in the Guide).
- Keep adding extra sponges and rolling up to make a giant Swiss roll but as you roll, the ends of each different-coloured layer won't finish together (and this difference increases as the roll gets bigger). So you'll need to add chocolate and orange sponges individually from now on, rather than sandwiching together first, then adding to the rolled cake. Where each strip ends, you'll stick on a matching sponge - so a chocolate strip always continues with another chocolate, and the same with orange (see steps C & D in the Guide). This is the fiddly bit, as you'll find you'll need to partly stick on 1 coloured strip, then snuggle in the other coloured strip partway through. (This sounds more complicated than it is. When you start to do it, this will all make sense.) If you have a spare pair of hands in the house, this is the time to use them.
- It's up to you whether you find it easier to work as a roll (see step E in the Guide), or to turn the roll on one of its flat ends to work with (see step F in the Guide). I started rolling, and just as it got towards the ends and was getting quite heavy and bulky, I flipped it to continue. Have the round sponges to hand as you near the end, to check whether you've reached a roll of 20cm diameter plus. As soon as you do, stop - you may have 1 strip of 1 colour left over.
- Sit the rolled cake on one of its flat ends if you haven't already. Spread a good layer of orange frosting over the top, then press on 1 of the round chocolate sponges (see step G in the Guide) - line it up to the middle of the roll, rather than one of the edges of the roll. This means you'll have to take a sharp knife and trim the roll all around, until it is perfectly flush with the round sponge top. Flip the cake upside down onto your serving plate. Spread some more orange frosting over the new top, and add the second round sponge.
- Gradually spoon on, and spread over, the chocolate icing with a big palette knife. If should still be runny enough to gently run down the sides, giving you a shiny finish (see step H in the Guide).
Nutrition Facts : Calories 765 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium
More about "chocolate gateau food"
絶品ガトーショコラ【GâTEAU AU CHOCOLAT】の簡単レシピ プロの ...
From youtube.com
著者 KAZUAKI EGUCHI / チョコレートのプロ:ショコラティエ Chocolate閲覧数 7.2万
【ダンデライオン チョコレート】ガトーショコラの …
From tokyo-cafeblog.com
カロリー 100g:466kcal内容量 280g値段 4,200円(税込)商品名 ガトーショコラ
気になるブランド名の青森発「わたし、ローチョコレート」が ...
From isuta.jp
東京マリオットホテル こだわり抜いた自家製のBEAN TO BAR ...
From prtimes.jp
CHEESECAKE, SNOWFLAKES AND LAMINGTON ICE-CREAM: KIRSTEN ...
From theguardian.com
GODIVA CAFéから、冬季限定のドリンクやスイーツ全6種類を発 …
From prtimes.jp
CHOCOLATE GâTEAU | DESSERT RECIPES | GOODTO
From goodto.com
SARA LEE CHOCOLATE GATEAU | TASTEMADE
From tastemade.co.uk
一度は食べたい絶品チョコ NAMA GATEAU AU …
From imakana.kanaloco.jp
CHOCOLATE GâTEAU RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
しっとり濃厚 ガトーショコラの作り方|定番からア …
From tomiz.com
ガトーショコラの作り方 失敗しない、基本レシピと …
From tomiz.com
かんたん&本格ガトーショコラレシピ8選 | お菓子材料・パン材料 ...
From tomiz.com
‘BRANDS TO AVOID’: MARS AND CADBURY AMONG CHOCOLATE FIRMS ...
From theguardian.com
CHOCOLATE GâTEAU RECIPE: HOW TO MAKE FRENCH …
From masterclass.com
SHOPPERS TOLD TO AVOID FAKE WONKA AND PRIME-BRANDED ...
From news.sky.com
本当においしい「ガトーショコラ」おすすめランキン …
From macaro-ni.jp
しっとり濃厚「ガトーショコラ」の作り方。アレンジ …
From macaro-ni.jp
LEARN TO MAKE A CHARACTER-THEMED CHOCOLATE GATEAU ...
From moshimoshi-nippon.jp
ほろ苦カカオとしっとり感が大人の味の「ブラックサンダー ...
From gigazine.net
RICH FRENCH CHOCOLATE GâTEAU RECIPE - THE SPRUCE EATS
From thespruceeats.com
HARRY POTTER CHOCOLATE GATEAU RECIPE - HUNGRYFOREVER FOOD BLOG
From hungryforever.net
BENJAMINA EBUEHI’S CHRISTMASSY SPICED CRANBERRY AND ...
From theguardian.com
電子レンジで作るガトーショコラの作り方。加熱2分 …
From macaro-ni.jp
ベルギー王室御用達チョコレートブランド「ヴィタメール」12月 ...
From excite.co.jp
CHOCOLATE GATEAU (GATEAU CAKE WITH CHOCOLATE …
From whereismyspoon.co
WONKA FILM REVIEW: 'RELENTLESSLY WACKY AND OVER THE TOP' - BBC
From bbc.com
MARY'S BLACK FOREST GâTEAU RECIPE - BBC FOOD
From bbc.co.uk
NOTES ON CHOCOLATE: NOW’S THE TIME TO GO COMPLETELY NUTS
From theguardian.com
KALEA BEER ドイツビール アドベントカレンダー 2023 500ML X …
From costco.co.jp
【材料2つだけ!】超簡単ガトーショコラのレシピ - CHICCA FOOD
From chiccafood.com
CHOCOLATE COIN RECALL: DO NOT EAT THESE CHOCOLATES IF YOU ...
From nj.com
ガトーショコラとは?特徴やブラウニーとの違いを解説 | CAKE.JP ...
From cake.jp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love