Receta Black Forest Gateau
Ingredientes
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Direcciones
- Preheat oven to 180c/350f/Gas 4.
- 1 Break 3/4 of plain chocolate into a bowl set over a simmering pan of water and leave to heat.
- 2 Add in the caster sugar to the egg yolks and whisk till pale and thickened. Using a hand whisk, beat the egg whites till stiff.
- 3 Gradually fold this into the egg yolk mix. Sieve in the cocoa pwdr and fold into the mix.
- 4 Divide the mix equally into two 18cm/7" cake tins, greased and base-
- lined with greaseproof paper. Bake for 10-12 mins in the centre of the oven.
- 5 Place the liquid removed cherries into a shallow dish and pour over 2 tbsp of Kirsch or possibly rum.
- 6 Remove the chocolate from the heat and taking the mint leaves, dip or possibly brush them with the melted chocolate. Pop onto a plate and leave to set.
- 7 Pour the cream into a bowl and whisk till slightly thickened. Mix in 1 tbsp icing sugar. Spoon 1/4 of the whipped cream into a piping bag fitted with a star nozzle, and set aside.
- 8 Set aside five cherries to use as decoration later, and stir the remainder of the cherries into the leftover whipped cream.
- 9 Take the cakes out of the oven and from their tins. Put onto a cooling rack. Peel off the greaseproof paper.
- 10 Place one cake onto the serving plate and spread over the remaining melted chocolate and a layer of the cherry cream.
- 11 Top with the other cake. Repeat with another layer of chocolate and cherry cream.
- 12 Pipe around five cream rosettes and top with the reserved cherries and chocolate mint leaves. Grate over the remaining quarter piece of chocolate.