Black Forest Gateau

Black Forest Gateau is a classic recipe for the most delicious dessert cake.  It’s a chocolate cake layered with cream and cherries that was incredibly popular in the 1970s and continues to be popular today. 

Home & Freezer Digest

Back in November 2009, I  wrote an article about a great little magazine I used to buy in the early 1980s called ‘Home and Freezer Digest’, it was one of the few home cooking magazines about at that time and I learned a lot from its pages.   

Reader Requests

Just this week I’ve had a couple of comments on this post from other women who enjoyed the magazine but, for one reason or another, have missing copies with missing favourite recipes.    I couldn’t help out Maggie with a Dutch Apple Cake recipe, but I did have the Black Forest Gateau recipe that Diane6 was looking for. 

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Black Forest Gateau

Christmas from the Freezer

Black Forest Gateau is a layered chocolate cake, with cherry and kirsch filling, with whipped cream between each layer. The cake also decorated with piped, whipped cream, cherries, and chocolate shavings.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Baking, Dessert

Cuisine German

Servings 8

Calories 553 kcal

Ingredients

• 100 grams (0.6 cups) plain chocolate semi-sweet
• 4 (4) eggs
• 100 grams (0.8 cups) self-raising flour
• 25 grams (0.2 cups) cornflour
• 1 pinch (1 pinch) of salt
• 150 grams (0.6 cups) butter 1softened
• 100 grams (0.5 cups) caster sugar
• 300 millilitres (0.5 pint) double cream
• 3 tablespoon (3 tablespoon) black cherry jam

Decoration

• 100 grams (0.6 cups) plain chocolate semi sweet
• 8 (8) cherries from the black cherry jam

Instructions

 

• Break up the chocolate and melt in a basin over hot, not boiling water
• Separate eggs. Sift together flours and salt.
• Cream butter and sugar until light and fluffy.
• Add melted chocolate and egg yolks beat well.
• Whisk egg whites stiffly. Fold four into the mixture, then the egg whites.
• Put into a 7in (17.5cm) greased and lined tin.
• Bake (325F, 170C, Gas 3) about 55 mins
• Cool cake in the tin, then turn out. Whip cream. Split cake in two.
• Spread with black cherry jam, then a third of the cream.
• Sandwich cake together. Spread the second third of cream smoothly over top.
• Fill remaining cream into a piping bag and pipe 8 rosettes on top of the cake.

Notes

To serve now: grate the chocolate on a cheese grater to make curls and arrange on cake. Take 8 cherries out of the jam if possible and place each on a rosette.

To freeze: freeze until solid, then pack in a container, seal, label. Use within 3 months.

To serve from the freezer: thaw overnight in the fridge covered. Top with chocolate curls and cherries.

Nutrition

Calories: 553kcalCarbohydrates: 47gProtein: 6gFat: 40gSaturated Fat: 24gCholesterol: 174mgSodium: 191mgPotassium: 172mgFiber: 2gSugar: 30gVitamin A: 1139IUVitamin C: 1mgCalcium: 51mgIron: 1mg

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I have not made this recipe, but the quality of the recipes in H&F Digest is similar to that of BBC Good Food, I have never had a problem with them.  I hope you enjoyed this little bit of 80s cooking.