Hello, I am Joana. Today, I will show you a way to prepare perfect black forest gateau recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Perfect Black Forest Gateau Recipe
Perfect Black Forest Gateau is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Perfect Black Forest Gateau is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook perfect black forest gateau using 11 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Perfect Black Forest Gateau:
- Get 6 medium eggs
- Make ready 250 gr Caster sugar
- Make ready 50 gr Cocoa powder
- Prepare 100 gr Cake flour
- Take 150 gr Butter, melted
- Take 150 gr Dark chocolate
- Make ready 1 can cherry in heavy syrup (I use s&w brand)
- Make ready 750 ml whipped cream (or non-dairy whipping cream)
- Make ready 1/4 cup powdered sugar (more if u like sweeter)
- Make ready 1 tsp vanilla extract
- Prepare 3-4 tbsp dark
Instructions to make Perfect Black Forest Gateau:
- Preheat oven 180°C. Line 3 20 or 22cm round molds with parchment paper and oil the sides. Shift cocoa powder and flour and set aside.
- Crack all eggs in a large bowl or standing mixer bowl. Start to beat the eggs with medium speed, gradually increase into high speed. When the eggs start to bubble, add the sugar in 3 additions.
- Keep beating the eggs until fluffy and pale and leave a trail when u lift the whisk (about 10min).
- Add in the shifted flour and cocoa powder to the egg mixture. Mix with the whisk from your mixer with your hand. Then change mixing it with spatula until well mix. Do not over mix the batter or u will get a heavy cake.
- Add the melted butter, and keep mixing until well mixed. DO NOT OVER MIX
- Divide into the prepared molds. Tap 2 times to remove the big air bubbles. Then bake for 15-20min. Check with the skewer for doneness. If your skewer is clean, it’s done.
- Let the cake cool in a cooling rack until completely cool.
- Shave the chocolate using potato peeler and let it cool in the fridge.
- Beat the whipping cream with cold bowl and beater. When it reaches soft peak, add sugar and vanilla extract. Keep beating until hard peak. Let cool in the fridge.
- Open the canned cherry and drain the syrup in a bowl. Mix half of the syrup with . Cut the cherries in half except for 12-16 cherries.
- To assemble the cake, level the tops of the sponges using a sharp knife, if necessary. Place a little cream on a serving plate and secure one of the sponges on top. Brush the sponge with some of the cherry syrup.
- Sandwich together with a second sponge and brush again with the syrup. Spread over a layer of the whipped cream, about 1cm deep and cover with cherries.
- Spread a little more cream then the cherries, then top with the final sponge, upside down, to give an even, flat top. Brush with syrup.
- Spoon a quarter of the remaining cream into a piping bag fitted with a large star nozzle; set aside. Using a palette knife, cover the top and sides of the cake with the rest of the cream.
- Stick the chocolate shavings over the sides of the cake with your palm. Pipe around the edge of the cake and 8 swirls in the middle; place the reserved cherries on the swirls.
- Yayy it’s done 😄
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