Mini Black Forest gateau with cream coating

Name: Mini Black Forest gateau with cream coating
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Dark chocolate; 100 g soft butter or margarine; 1 TEASPOON instant espresso powder; 3 Eggs (size M); 100 g + 2 tablespoons + 1 teaspoon sugar; 200 g Flour; 2-3 TABLESPOONS Baking cocoa powder; 1 heaped Tsp baking powder; 6 TABLESPOONS Milk; 1 glass (720 ml) Cherries; 6 TABLESPOONS cherry brandy; 1 package Pudding powder "Vanilla Flavor"; 500 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Dark chocolate
100 g soft butter or margarine
1 TEASPOON instant espresso powder
3 Eggs (size M)
100 g + 2 tablespoons + 1 teaspoon sugar
200 g Flour
2-3 TABLESPOONS Baking cocoa powder
1 heaped Tsp baking powder
6 TABLESPOONS Milk
1 glass (720 ml) Cherries
6 TABLESPOONS cherry brandy
1 package Pudding powder "Vanilla Flavor"
500 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Break chocolate into pieces. Carefully melt the chocolate and fat in a pot. Stir in espresso powder. Beat the eggs and 100 g sugar with the whisk of the hand mixer for about 5 minutes until creamy. Mix flour, cocoa and baking powder. Stir the fat-chocolate mixture into the egg cream. Alternately stir in the flour mix and milk. Put the dough into a greased springform pan (approx. 20 cm Ø) and smooth it down
2
Bake the cake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the oven, remove from the edge and allow to cool on a cake rack. Remove the cake from the mould
3
Pour the cherries into a sieve and collect the juice. Remove the base from the springform pan. Cut through 2x horizontally. Sprinkle the bottoms with cherry brandy
4
Fill cherry juice with water to 400 ml. Bring 350 ml cherry juice to the boil. Stir 50 ml cherry juice, 2 tbsp. sugar and pudding powder until smooth. Stir into the boiling juice, bring to the boil and simmer over low heat for about 1 minute while stirring. Remove from the heat, add the cherries
5
Spread the cherries up to the edge on the lower and middle base. Let it cool down. Whip the cream until stiff, adding 1 tsp. sugar and a packet of vanilla sugar. Spread about 1/4 of the cream on each of the cooled cherries. Place the cake bases on top of each other. Place the 3rd cake layer on top. Spread the remaining cream all around the cake
6
Chill the cake for about 30 minutes, arrange on a cake plate and serve
7
Waiting time approx. 1 hour