Black forest gateau candle plus#

To make the pie dough, put all the ingredients in a bowl and mix with your hands until the dough is smooth.

Black forest gateau candle plus#

Add the kirsch.ħ/8 c (100 g) all-purpose flour, plus extra for dusting Once the sugar has dissolved completely, take it off the heat and leave to cool completely. Set aside and leave to cool completely.įor the kirsch syrup, combine the water and sugar in a small saucepan and bring to a boil while stirring. Once the liquid has boiled and thickened, and no longer tastes of starch, take it off the heat and carefully stir in the cherries. Add the sugar and carefully bring to a boil while stirring. Put the kirsch into a measuring cup and add enough of the reserved syrup to get 1¼ cups (300ml) of liquid.ĭissolve the cornstarch in the water and add to the kirsch mixture in a saucepan. Drain the cherries and reserve the kirsch. With those things in place, assembly is very quick.ġ lb (450 g) Morello cherries OR black cherries in syrup (drained), pittedįor the cherry filling, soak the drained cherries in the kirsch overnight. Many of the components can be prepared the day before the cake is needed: pie dough crust, sponge cakes, cherry filling, and kirsch syrup. “For me, it has four main elements-chocolate, cherry, cream and kirsch-and they need to be balanced.” His version also has a shortcrust pastry at the bottom with a bit of apricot jam, which adds some crunch and sweetness and makes it easier to serve.ĭon’t be intimidated by the long list of ingredients and steps-each single step is quite easy, and the outcome will be rewarding, I promise.

“I noticed that in Britain the perception of Black Forest gateau wasn’t quite right, people call things Black Forest if it’s just cherry and chocolate or if it’s just chocolate and cream,” he said. (Of course, a good artisan kirsch will really elevate it to something very special.” This recipe was a no-brainer for the cookbook, in part because of his first signature bake on GBBS (Schwarzwald Mini Rolls) and also to set the record straight on what makes a Black Forest gateau a Black Forest gateau. “Even if you leave out the kirsch to make a nonalcoholic version it’s really nice. “I think it’s just a wonderful combination of chocolate, sour cherry flavor, this acidity, and then the lightness of cream as well which is flavored with kirsch,” he said. We are big fans of portal in this house and in the past I have also made Companion cube biscuits and The Cake Is a Lie birthday cake.Krauss has graciously shared his recipe for Black Forest gateau (below), one of his all-time favorite desserts. (Portal is a game where a deranged computer promises you cake as an incentive to complete increasingly difficult logic puzzles). For any gaming fans out there you may have spotted that it is in fact the Portal Cake. Cream, cherries and a candle completed the look and I had my very own black forest gateau.

For the top and sides I made dark chocolate ganache and coated the sides in dark chocolate chips. I increased the cake mixture by half to give 3 layers of sponge and filled with cherry jam and cream. I adapted the recipe slightly as I didn’t want to put Kirsch in a cake that my kids would eat so I made a cherry Jam of sorts with Glace cherries, cherry cordial, water and jam sugar, boiling the mixture at 105c for 4 minutes before leaving it to cool and set. When thinking which I would make I wanted to try something a bit different to my normal safe recipes so I decided to use a recipe from Mary Berry’s Ultimate Cake Book (which she signed for me at Cake International) and try her Black Forrest Cake which is a fatless sponge made by whisking the eggs and sugar together before folding in the flour and cocoa powder very carefully.

There were Madeira cakes, Walnut cakes and Black Forest Gateaux. The Great British Bake Off stated again this week and as (almost) always the first week was cake week.