<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
12 ISSUES FOR £24 Subscribe to Surrey Life today click here

Surrey Life columnist Louise Johncox’s perfect Black Forest Gateau recipe

PUBLISHED: 13:19 19 October 2015 | UPDATED: 16:12 19 October 2015

Louise's Black Forest Gateau

Louise's Black Forest Gateau

Archant

Fancy freshening up your recipe book this autumn? Well, we’ve challenged three of Surrey’s top chefs to showcase the flavours of the season with their own individual flourish. As well as a hearty pumpkin soup and a delicate dish with in-season scallops, we also have a decadent gateau; all perfect for warming up with after a bracing stroll...

Originally published in Surrey Life magazine October 2015

***

Join us On the Tea Shop Trail

***

Serves: 8-10

Who better to bring the dessert to the table than Surrey Life’s On the Tea Shop Trail columnist Louise Johncox? This take on an iconic cake is one of the offerings from her own book, The Baker’s Daughter.

 

Ingredients:

For the sponge

50g chocolate, broken into pieces

225g butter, plus extra for greasing

4 large eggs

150g caster sugar

100g plain flour

15g cocoa

1 tsp baking powder

5-6 tbsp Kirsch

 

For the filling and decoration

410g can of black cherries in syrup, stoned

300ml whipping cream

1 tsp caster sugar

100g chocolate vermicelli

 

Method:

• Preheat the oven to 180ºC / gas mark 4. Grease 2 x 20cm round cake tins and line them with baking parchment.

• Melt the chocolate in a bowl set over a pan of simmering water.

• Put the butter, eggs and sugar in a large bowl and whisk the ingredients together until the mixture is light and creamy. Sift the flour, cocoa and baking powder twice into another bowl, then fold the flour mixture into the egg mixture. Next, blend in the melted chocolate.

• Divide the mixture evenly between the two prepared tins. Bake for around 35 minutes. Leave the sponges to cool down in the tins for five minutes, then tip them out onto a wire rack. When the sponges are fully cool, sprinkle half the Kirsch on top of them.

• Now prepare the filling. Mix the remaining Kirsch into the cherries. Whip the cream until it is thick, then mix in the caster sugar.

• Place about half of the whipped cream in a piping bag fitted with a large nozzle. Place one cake onto a cake board or plate and pipe a line of cream around the edge of the cake. Fill the area inside this line with half the cherries. Place the second sponge on top. Now cover the sides of the gateau with cream – use a palette knife to do this. Next, give this layer of cream a good coating of chocolate vermicelli. Pipe cream in large shells around the top edge of the gateau and fill the area inside this row of shells with the remaining cherries.

 

Baker’s tip:

If you fancy an alcohol-infused cake, you can marinate 410g of bottled cherries in 350ml cherry brandy to replace canned cherries.

 

More autumn recipes from Surrey chefs:

Andrew Maxwell’s pumpkin and red pepper soup with Dolcelatte and parma ham straws

Steve Drake’s roast scallops with pink grapefruit, sweet potato and chorizo

 

0 comments

Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files
Comments

Please log in to leave a comment and share your views with other Surrey visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Surrey staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Surrey account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Mon, 18:50

Whether you’re looking for fine dining, pub grub or exotic dishes, eating out in Surrey has something for everyone. Here’s our guide to the best local restaurants and pubs, compiled from Surrey Life reviews in recent years

Read more
Friday, July 21, 2017

Guildford has some of the best restaurants in Surrey. From authentic Italian to tasty Thai eateries, in no particular order, we pick 10 of the best places to dine out in Guildford

Read more
Friday, July 21, 2017

Micro breweries are springing up across Surrey as quickly as pints can be pulled. Reigate’s Crumbs Brewing have taken a slightly different direction to most however, using leftover bread from Horley’s Chalk Hills Bakery as a key ingredient

Read more
Friday, July 21, 2017

Every month we discover what inspires Surrey’s top chefs. This time, we meet Aneke Spacie, owner of the Waters Edge café at Horsell Common, Woking

Read more
Thursday, July 20, 2017

Award winning restaurant, The French Table showcases contemporary French cooking in a chic yet comfortable setting, perfect for special occasions.

Read more
Wednesday, July 19, 2017

With voting open for the 2017 Surrey Life Food & Drink Awards, here we catch up with a selection of last year’s award winning foodies to find out what success has meant for them

Read more
Tuesday, July 18, 2017

Close to the commuter town of Horley and in the shadow of Gatwick Airport, you’ll find the tranquil sanctuary of Langshott Manor, which somehow retains its micro-climate of peace and quiet. Matthew Williams visits its highly-rated Mulberry restaurant

Read more
Monday, July 17, 2017

Reigate’s Eat! Food Fest, which is organised by Surrey Life Food & Drink Awards judge Philippa Ratcliffe, returns to Priory Park’s sunken garden on Saturday July 22 and Sunday July 23. Here’s what you can expect…

Read more
Friday, July 14, 2017

Enjoy a refreshing and complimentary bottle of Prosecco over lunch with friends or colleagues in 1907 restaurant, bar & grill.

Read more
Wednesday, July 12, 2017

Surrey Creations is a monthly Surrey Life photo series by local photographer, Philip Traill, exploring our county’s craftspeople. This month, he visits Chalk Hills Bakery in Horley

Read more
Wednesday, July 12, 2017

In the second of our new feature exploring places to stay in Surrey, Rebecca Younger visits the former home of botanist John Evelyn, Wotton House, near Dorking

Read more
Tuesday, July 11, 2017

The last decade has seen a micro-brewery explosion across the UK, with beer fanatics transforming farm buildings, garden sheds and forgotten business park corners into laboratories for beer exploration. Here we catch-up with some of Surrey’s top breweries and learn more about their beers

Read more
Wednesday, June 28, 2017

Every month in Surrey Life magazine we discover what inspires Surrey’s top chefs. Here we meet Matt Worswick, head chef at The Latymer restaurant at Pennyhill Park luxury hotel and spa in Bagshot

Read more
Friday, June 23, 2017

A venue that’s a home-from-home for its regulars, Red Bar and Lounge, in Dorking, treads the line between lively bar and fine dining. Matthew Williams visits and discovers a hidden gem

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Subscribe or buy a mag today

subscription ad
Surrey Life Application Link

Local Business Directory

Surrey's trusted business finder

Job search in your local area



Search For a Car In Your Area

Property Search