The ‘creaming’ method you would normally use with softened butter for a sponge is great if you want some air in your mixture and a good rise, but for this traybake which has a heavier topping than normal and needs to hold its structure a bit more, using the melted butter means not as much air is incorporated in the mixture therefore giving a light but not too fluffy texture. Some of the recipes used vegetable oil as the fat in the sponge but I’ve not used any of those as neither myself or Mrs GCC like the taste of cakes made with oil.īut because I didn't want the sponge base to rise too much I used melted butter as the fat in my traybake. Quicker and easier to make and no Kirsch involved (although if I was eating it all myself I would add some). So I found a few recipes for a Black Forest traybake which seemed to fit the bill. And also something a little less involved. So I need to find a recipe that has that Black Forest feel but without the Kirsch. Other versions use a fatless chocolate sponge, or a flourless chocolate sponge, double cream, cherry jam, cherry brandy etc.īut none of these are for the Grumpy kitchen for one good reason - Mrs GCC does not like alcohol in her puddings, or anything come to that. This sounds fantastic and a labour of love and some time I will do this on a day when there is no sport on the telly. I could go down the traditional and authentic route and make a Schwarzwalder Kirschtorte which has several layers of chocolate sponge (the bottom layer is sometimes sweet shortcrust pastry), lots of whipped cream, morello and maraschino cherries, grated dark chocolate and of course Kirschwasser (Kirsch). But it’s the Black Forest Gateau that has always intrigued me as something I want to make in the Grumpy kitchen.īroken down, I know it’s basically chocolate sponge, cream and cherries with some booze added.īut obviously it isn't quite as simple as that. Stroganoff, Chicken Kiev and even Arctic Roll have all been given a modern makeover and are great fun to make at home. Retro food has made a come back over the last few years, and very welcome it is too. It was always special as a youngster (I was a youngster then in case you were wondering) when on a birthday my mum and dad would take my brother and I to a pub and we would have Prawn Cocktail, Scampi (or Chicken) and Chips, in a basket naturally, and finish with a slice of Chocolate Gateau. Leave the cake to set in a cool place then slice into large wedges and serve.For those of us of a certain vintage where the 70’s meant denim flares, disco and lava lamps, one of the top culinary experiences of the time was a huge slice of Black Forest Gateau. (If preferred you can leave the sides of the cake without icing to show off the layers.) This way, if the chocolate oozes down the sides of the cake, it won't matter. Use a palette knife to thickly spread the top and sides of the cake with the icing, starting with the top first. Remove the chocolate icing from the fridge and give it a quick stir. Gently press the whole cake together with the palms of your hands. Top with the second disc of sponge and repeat this process, finishing with the third disc left plain on top. Spread one of the cake discs with half of the cream then cover with half of the cherries, pressing them in lightly. Whip the remaining double cream until thick. Pour into a bowl and allow to cool in the refrigerator, to thicken slightly. Remove from the heat and stir gently until the chocolate is melted and smooth. Place each round on a chopping board and spoon the cherry syrup evenly over each disc and leave to soak in.įor the icing, heat 200ml (7 fl oz) of the double cream to scalding point then add the chocolate pieces. Use a large serrated knife to slice the cake horizontally into three equally sized rounds. Remove from the oven and leave to cool in the tin for five minutes before turning out onto a wire rack.ĭrain the cherries, reserving 200ml (7 fl oz) of the cherry syrup. To test if the cake is done, insert a clean skewer into the middle of the cake - if it comes out clean then the cake is ready. Spoon the mixture into the prepared cake tin, smooth the surface with a knife and bake in the pre-heated oven for 1 hour -1 hour 45 minutes until firm and springy. Beat in the eggs one at a time then fold in the flour and the cocoa powder. Line the tin with greaseproof paper.įor the cake, place butter and sugar in a bowl and whisk until light and fluffy. Lightly butter a 20cm (8in) loose-bottomed cake tin then dust with a little plain flour and shake off any excess.
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