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

13:19 19 October 2015

Louise

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

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Join us On the Tea Shop Trail

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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

 

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