Black Forest Gateau ◆ 1980s Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt 100 grams of plain chocolate in a bowl over boiling water.

Cream 100 grams of butter with 100 grams of granulated sugar until light and fluffy.

Crack 4 eggs into the butter and sugar mixture and beat well.

Pour in 75 grams of ground almonds and mix.

Add the melted chocolate to the mixture and combine well.

Sift in 50 grams of plain flour, 50 grams of corn flour, and 2 teaspoons of baking powder, then mix together.

Grease three sandwich cake tins and line the bottoms with parchment paper.

Pour equal amounts of the cake batter into the tins (bake two at a time).

Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.

Turn the sponge layers out upside down onto a wire rack and sprinkle with 6 tablespoons of Kirsch.

Leave the layers to cool completely.

Whip 450 milliliters of double cream until stiff.

Lay the bottom sponge layer on a serving plate and sandwich layers with whipped cream and tinned cherries.

Spread remaining whipped cream over the top and sides of the gato.

Pipe a border around the top and decorate with glace cherries and chocolate curls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens