Name: Black Forest Gateau
Yield: 12 portions
Ingredients: 6 eggs; 155 g plain flour; 45 g cocoa powder; ½ tsp baking powder; a pinch of salt; 215 g caster sugar; 85 g butter; a little white fat, for greasing the tin; a little plain flour, for dusting the tin; stock syrup, as needed; Kirsch, to taste; ¾ tin of black cherries; cream, as needed, whipped to Chantilly; vanilla essence, to taste; caster sugar, to taste; chocolate, as needed, for shavings

Method

Set the oven to 180°C.
Line the tin with greaseproof paper, then grease and flour it.
Sift the flour, cocoa, baking powder and salt.
Whisk the eggs and sugar in a warm bowl until the mixture reaches the ribbon stage.
Fold in the flour.
Pour into the tin, hollow the centre slightly and tap once on the table.
Place in the hot oven.
Let the cake cool before cutting into three.
Place on a cardboard base and moisten with syrup and kirsch.
Layer with black cherries and cream.
Decorate the side with cream and chocolate shavings, and top with cream whirls and cherries.

Tip: tap a step to tick it off as you cook.

Chef’s notes

You will also need: greaseproof paper.

Black Forest Gateau

Method

Chef’s notes

Shopping list for 12 portions

Dairy & eggs

Tins, jars & stock

Baking

Wine & drinks

Store cupboard (check you have)