BLACK FOREST GATEAU LOW SUGAR
Serves: 12 Prep: 20 mins Cook: 40 mins
9 large eggs, at room temperature 200g (7oz) sweetener, eg stevia or Canderel
140g (5oz) plain flour
50g (1¾oz) cocoa powder
¼ tsp salt
¼ tsp ground cinnamon
2 tsp vanilla extract
60g (2oz) butter, melted and slightly cooled
3 tbsp kirsch, optional
For the filling:
500ml (18 fl oz) whipping cream 4 tsp sweetener, eg stevia
2 tsp vanilla extract
300g (11oz) tinned cherries, in juice, drained
2 tbsp cacao nibs, chopped
To decorate:
400g (14oz) tinned cherries in juice, drained
2 tbsp cacao nibs, chopped
1 For the sponges: Preheat the oven to 180°C/350°F/Gas 4. Grease and line three 20cm (8in) cake tins with greaseproof paper.
2 Beat the eggs in a large mixing bowl with an electric mixer until combined. Gradually beat in the sweetener and then continue to beat until the mixture is thick and pale (about 8 mins).
3 Whisk together the flour, cocoa powder, salt, and cinnamon into a separate bowl. Fold this mixture into the egg mixture in three additions until a batter forms.
4 Fold in the vanilla extract and melted, cooled butter. Divide the batter between the cake tins.
5 Bake for about 20-25 mins, until slightly risen and a skewer comes out clean from their centres. Move to wire racks to cool in their tins for 10 mins.
6 After cooling, turn the sponges out of their tins and let cool to room temperature. Sprinkle the kirsch over the sponges, if using, letting it soak in.
7 For the filling: In a large mixing bowl, whip the cream with the sweetener and vanilla extract until semi-stiff peaks form. Fold in the cherries and three-quarters of the cacao nibs, reserving a quarter for decoration.
8 Sit one sponge on a cake stand and cover with a third of the cream, spreading it out evenly with a spatula. Sit the second sponge on top and cover with more cream.
9 Sit the final sponge on top, pressing down gently to stick to the cream. Cover with the remaining cream.
10 To decorate: Top with cherries and remaining cacao nibs before serving. Per serving 367cals, 28g fat (15g sat fat), 5g sugar, 0.4g salt