Heston's Black Forest Gateau | Part 1 | BBC Studios

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare a crunchy biscuit base by mixing eggs and honey in a bowl.

Add icing sugar, flour, a little milk, baking powder, and salt to the egg mixture and combine.

Pour the mixture into a cake tin to a depth of about 3 to 4 mm.

Bake in the oven at 200°C for 10 minutes.

Remove from the oven, cut into three pieces, and return to the oven at 100°C for 30 minutes.

Prepare a chocolate mousse by melting chocolate over hot water and adding ground oil to help aerate it.

Charge a whipped cream siphon with three canisters of gas to create pressure for the mousse.

Quickly pour the chocolate into the siphon and seal it, ensuring no air escapes.

Put the siphon in the fridge to set the chocolate mousse.

For the chocolate sponge, whisk egg yolks and sugar for 10 minutes until doubled in volume and lighter in color.

Whisk egg whites until they form peaks, then gradually add caster sugar while mixing on low speed for 10 minutes.

Add cocoa powder and melted chocolate to the egg yolk mixture and incorporate.

Fold the whipped egg whites into the chocolate base gently to maintain airiness.

Pour the combined mixture into a baking tray and bake in the oven at 180°C for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens