Mike Devlin's Black Forest Gateaux Recipe
Share
I tend to avoid baking recipes as they are too on point, too exacting, and leave little to no room for playfulness. However, a request was made, and so here I am.
WHAT YOU NEED
(For each sponge layer)
3 eggs
75g caster sugar
60g self-raising flour
15g cocoa
Caster sugar
Water
Kirsch liquor
Morello cherry mix/compote
Double/Heavy Cream
Dark chocolate bits/curls/whatever
Set the oven to 170c/340f
Put a load of sugar in a heavy pan, and barely cover with water. Give it a stir, and put on a medium heat.
Break your eggs into a bowl (you want at least 3 sponges, if not 4 or 5), and add the sugar. Grab an electric mixer and beat until doubled in volume (is possible by hand, but you really don't want to do that, trust me, you'll end up with arms like Popeye).
Sift the flour and cocoa in, and gently fold it in. A large metal spoon is good for this, or simply use your hand to do it.
Once combined, empty into a 18cm/7" lined pan, and put in the oven. Better check on the sugar in the pan.
By now the sugar will all be dissolved, and should be bubbling away, and still be very clear. Dip a tsp in it. We are looking for the spoon to be coated but it not to be sticky. That's your stock syrup. Taste it you like - from the spoon, not the pan! It's like 120-odd degrees - remove from the heat, and pour in some Kirsch. Taste it again. Yummy, huh?
The sponge(s) will be done in around ten minutes. Should be ahem ... spongey to the touch. Take out and put on a cooling rack. Now brush each one with your Kirsch stock syrup.
Now go and sit down for a little bit so those bad boys can cool down (take the rest of the Kirsch with you if you like).
Are we back yet? My word, you finished the bottle, too! Splendid.
Whip up the cream. Now I didn't say how much because I don't know how many layers you are making, but you are going to need a lot. A pint definitely, probably two pints. Once stiff, we can get to work.
Basically, sponge layer with morello cherry, sponge layer with cream, and repeat. Whatever ends up being your top layer (if you want to do 6, 7, or more, be my guest) it needs to be entirely covered in cream. Sides, too.
Now cover the sides in the dark chocolate bits. Grab a piping bag with a star nozzle and pipe some rosettes around the edge of the top. Then fill the middle with more morello cherry.
Make a piping bag using parchment (if you can't do this, then stick a spoon or fork in some melted chocolate and drizzle it), and pipe chocolate all over the top.
Dust with cocoa powder.
Done.
(Did we really drink all that Kirsch?)
