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Black Forest Gateau
Yield: 8-10 servings

3 eggs
140 g caster sugar
90 g plain flour
20 g cocoa powder
1 425 g can pitted black cherries, drained, juice reserved
2 teaspoons arrowroot
450 ml double cream
90 g plain chocolate
3-4 tablespoons Kirsch or brandy

Grease a 23 cm cake tin and line with non-stick baking parchment.
Whisk the eggs and sugar together until the mixture is very thick
and pale in colour and the whisk leaves a heavy trail when lifted.

Sift the flour and cocoa powder together twice, then fold evenly
and lightly through the mixture. Pour into the prepared tin and
bake at 190 C / 375 F / Gas 5 for about 30 minutes or until well
risen and firm to the touch. Invert on a wire rack and cool.

Mix the cherries and 150 ml of the juice with the arrowroot. Bring
slowly to the boil, stirring continuously and boil until clear and
thickened. Reserve 8 cherries for decoration. Halve the rest and
add to the sauce, then cool.

Whip the cream until thick enough to pipe and put 4 tablespoons
into a piping bag with a large star nozzle. Pare the chocolate
into curls. Split the cake horizontally into 3 layers. Spread
the first layer with some of the cream and half the cherry mixture.

Cover with the second cake layer, sprinkle with the liqueur, then
spread with some of the chocolate buttercream and the remaining
cherry mixture. Top with the final layer of cake. Cover the sides
with the rest of the buttercream.

Spread the remaining whipped cream over the top of the gateau and
press the chocolate curls around the sides of the gateau. Pipe 8
whirls of cream on the top. Add a cherry to each whirl. Chill
for 2-3 hours.

Chocolate Buttercream

125 g butter, softened
250 g icing sugar, sifted
a few drops vanilla extract
1-2 tablespoons milk
30 g plain chocolate, melted

Beat together the butter until soft, then cream in the sugar
gradually. Add the vanilla and melted chocolate and sufficient
milk to give a fairly firm spreading consistency.


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