Black Forest Gateau ( Cakes and Pastries)
by Tarla Dalal
Added to 81 cookbooks
This recipe has been viewed 50708 times
A classic dessert of chocolate sponge cake layered with cream and cherries.
- Place the chocolate cake on a turntable and slice it horizontally into 3 equal parts. Keep aside.
- Combine the sugar syrup and cherry liquor in a bowl to make the soaking syrup and keep aside.
- Soak the bottom layer of the chocolate cake with 1/3 of the soaking syrup.
- Spread ½ cup of cream on the soaked layer of the cake.
- Put ½ the cherries on top and sandwich with the second layer of the chocolate cake.
- Repeat the steps 3-5 to make 1 more layer on top.
- Soak the topmost layer of the chocolate cake with the remaining soaking syrup.
- Spread the remaining cream evenly on top and at the sides of the cake
- Transfer the cake onto a cake board and refrigerate for 20 minutes to set.
- Refrigerate the dark chocolate slab for about an hour. Remove and scrape lengthwise using the pairing knife to get chocolate shavings. You will need approx. ½ cup of chocolate shavings.
- Transfer the shavings onto a butter paper. Hold the cake in your left hand and with your right hand gently press the chocolate shavings onto the sides of the cake.
- Place a 100 mm. (4”) bowl in the centre of the cake.
- Sprinkle more chocolate shavings along the sides of the bowl
- Remove the bowl carefully so you get a clean round white circle in the centre of the cake.
- Fill the plastic disposable piping bag fitted with a big star nozzle with the whipped cream. Hold the piping bag in your hand and move your wrist anti-clockwise while applying gentle pressure to make a swirl.
- Finish the circle and gently lift it in a single motion to form a peak.
- Make 6 such swirls on the top white portion of the cake and place a cherry on each swirl. Cut into 6 equal wedges and serve.
- A dome shaped aluminium mould like the one shown above may also be used instead of the 4” diameter bowl.
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