Black Forest gateau

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (26 cm Ø) and sprinkle with 1 tbsp. hazelnuts. Break 150 g chocolate into pieces for the base.

2. 2

   Melt with 100 g butter in a hot water bath.

3. 3

   Separate eggs. Beat egg whites until stiff. Cream egg yolks, 200 g sugar and vanilla sugar with the whisks of the mixer. Stir chocolate butter into the egg yolk mixture. Mix 400 g nuts and baking powder.

4. 4

   First fold the beaten egg white, then the nut mixture into the chocolate egg yolk mixture. Smooth in the mould. Bake in a hot oven for about 35 minutes.

5. 5

   Wash and stone the cherries. Drizzle with cherry brandy. Take the cake out of the oven and let it rest for about 10 minutes. Carefully remove from the mould and let it cool down.

6. 6

   For the chocolate icing, heat 150 g cream (do not boil!) and remove from the heat. Break 200 g chocolate into pieces and melt in the hot cream. Set aside until the mixture becomes spreadable, stirring frequently.

7. 7

   Whip 200 g cream until stiff and pour in 2 tablespoons of sugar. Drain the cherries a little.

8. 8

   Cut the cooled cake in half horizontally. Spread 200 g cream on the bottom cake layer. Spread the cherries on top. Cover with the upper cake layer and press down lightly. Spread the chocolate icing with a pallet or knife.

9. 9

   Chill for up to 30 minutes before serving. Dust with cocoa.

Nutrition Facts

KCAL
500 kcal

CARBS
33 g

FATS
38 g

PROTEINS
8 g