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Black forest gateau
By : Rehana Khambaty
Category : Desserts and baking dishes
Servings : 4
Time Taken : 45-60 mins
Rating :
  1. Preheat the oven at 180 deg C.
  2. Grease the tin and dust with flour.
  3. Put 4 egg yolks and the sugars into the processor bowl and blend for 30 seconds on speed 12 using the plastic blade.
  4. Add the cornflour, cocoa, cinnamon and baking powder.
  5. Mix together in 4 or 5 short bursts, then pour in the milk through the feeder tube and mix for 30 seconds on speed 8 to obtain and oven mixture.
  6. Wash the bowl, replace the blade with the whisk and beat the egg whites stiff on MAX speed.
  7. Lightly fold the egg whites into the mixture in 3 goes and pour into the tin.
  8. Bake for 30 mins. and turn out into a cooling rack.
  9. Attach disc C in the processor.
  10. Stand the chocolate upright in the small feeder tube and process in short bursts on MIN speed on obtain flakes of chocolate.
  11. Put the cherries in a bowl with the kirsch and stir.
  12. Whip the very cold cream with the whisk until fluffy.
  13. Whip for 30 seconds on speed 3 then increase gradually upto 8.
  14. Mix in the icing sugar towards the end.
  15. Once cooled, cut the cake into 3 layers.
  16. Spread the first layer with half of the cherries and a third of the cream filling.
  17. Put the second layer on top and spread with the remaining cherries and a third of the filling.
  18. Put on third layer and spread with the remaining filling.
  19. Sprinkle with chocolate flakes.

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For the gateau:
10 gms. Butter
4 eggs
100 gms. castor sugar
1 pkt vanilla sugar
75 gms. flour
25 gms. cornflour
25 gms. unsugared cocoa
1 pinch ground cinnamon
1 heaped tsp. baking powder
3 tbsps. milk

For the filling:
300 gms. drained cherries
1 tbsp. kirsch
400 ml. single cream
25 gms. icing sugar
20 gms. dark chocolate
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