BLACK FOREST GATEAU

Flora’s stunning re- invention of the Black Forest gâteau in series 6 – left naked on the side to part-reveal the tempting filling – has a magical forest of truffles, chocolate trees and cherry gel. YOU WILL NEED 2 x 20cm round, deep cake tins, greased then base-lined with baking paper, a 3cm round cutter, a small disposable piping bag, a baking tray lined with baking paper, a large disposable piping bag

HaNDs- ON 3 hours

BakE 1¼ hours Serves 16 For the chocolate sponge l 100g (3½oz) 70% cocoa dark chocolate, chopped

l 175ml (6fl oz) boiling water l 4tbsp cocoa powder

l 125g (4½oz) unsalted butter, softened

l 350g (12oz) caster sugar

l 2 large eggs, beaten

l 1tsp bicarbonate of soda

l 1tsp vanilla paste

l 300g (10½oz) plain flour, sifted l 125ml (4fl oz) double cream For the cherry sponge l 225g (8oz) unsalted butter, softened

l 225g (8oz) caster sugar

l Red food-colouring paste l 2tsp freeze-dried sour cherry powder (from some larger supermarkets or online) l 4 large eggs, beaten

l 225g (8oz) self-raising flour, sifted

l 2-4tbsp whole milk For the chocolate truffles l 100g (3½oz) 70% cocoa dark chocolate, chopped

l 1tbsp kirsch

l 100ml (3½fl oz) double cream l ½tsp vanilla paste

l 2tbsp desiccated coconut l 1tbsp freeze-dried sour cherry powder (see above) For the cherry gel l 100g (3½oz) cherries, stoned l 50ml (2fl oz) lemon juice l 3tbsp caster sugar

l 1g agar agar (gelling agent, from supermarkets) For the chocolate trees l 100g (3½oz) 70% cocoa dark chocolate, chopped

l 1tsp freeze-dried cherry pieces (from some larger supermarkets or online), plus extra to decorate For the chocolate sauce l 50g (1¾oz) 70% cocoa dark chocolate, chopped

l 25g (1oz) unsalted butter l 125ml (4fl oz) double cream l 1tbsp caster sugar

For the buttercream l 125g (4½oz) white chocolate, chopped

l 180g (6oz) unsalted butter, softened l 400g (14oz) icing sugar, sifted l 1tsp vanilla paste

l 3tbsp whole milk To decorate l 300ml (10fl oz) double cream l 1tsp vanilla paste

l 3tbsp kirsch

l 200g (7oz) cherries, stoned and quartered (plus 200g/ 7oz cherries, left whole, optional) l Icing sugar, for dusting For the chocolate sponge, heat the oven to 180°C/fan 160° C/ gas 4. Mix together the dark chocolate, boiling water and cocoa powder in a bowl until melted and smooth. Set aside.

Beat together the butter and sugar in a stand mixer fitted with the beater, on medium speed for 5 minutes, until pale and creamy. On a low speed, gradually beat in the eggs, then the bicarbonate of soda, vanilla, flour and cream and finally the chocolate mixture. Divide the mixture equally between the tins and bake for 35-40 minutes, until risen and firm to the touch. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Wash, grease and re-line the tins.

For the cherry sponge, beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 5 minutes, until pale and creamy. Add the food colouring and cherry powder to give a deep red, then slowly beat in the eggs with a little of the flour. Fold in the remaining flour and add the milk. Divide the mixture equally between the tins and bake for 2530 minutes, until risen and firm. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

For the truffles, place the chocolate in a heatproof bowl with the kirsch. Bring the cream and vanilla to the boil in a heavybased pan, then pour half the mixture on top of the chocolate and stir. Repeat with the remaining cream mixture.

Pour the chocolate mixture into a shallow dish and chill to set. Then, use a spoon to scoop out balls and roll some in the coconut and some in the cherry powder. Store in the fridge.

For the cherry gel, place the cherries, lemon juice and sugar in a small pan with 50ml of water.

Bring to the boil, remove from the heat and blitz using a hand blender until finely chopped. Then, pour the mixture through a sieve into a clean pan and stir in the agar agar.

Place the pan over a high heat and boil until the agar agar dissolves completely. Pour into a shallow container to about 2cm deep and chill for 1 hour to set. Use the 3cm cutter to create the gel discs for decoration.

For the chocolate trees, melt the chocolate in a bowl set over a pan of simmering water. Beat until smooth, then pour into the small piping bag. Snip the end and pipe tree shapes of various sizes onto the lined baking tray. Sprinkle with dried cherry pieces and chill for at least 15 minutes to set.

For the chocolate sauce, melt all the ingredients in a small pan over a low heat, stir until smooth, then set aside. For the buttercream, melt the white chocolate in a small bowl set over a pan of simmering water. Leave to cool slightly. Beat the butter in a stand mixer fitted with the beater, on high speed until very pale. Add the icing sugar and beat for 5 minutes, until almost white. Add the melted chocolate and the vanilla and milk, and beat until smooth. Spoon into the large piping bag and snip a 2cm hole in the end. In a bowl, whip the double cream and vanilla for the decoration with an electric hand whisk to soft peaks.

To assemble, brush all the cake layers with some kirsch. Pipe a little buttercream on a cake plate and top with a chocolate sponge. Pipe large dots of buttercream all the way around the edge of this and the other chocolate layer and on one of the cherry layers. Spread chocolate sauce in the middle of each buttercream ring. Top with quartered cherries, then spread with a little cream until level with the buttercream dots.

For the second cherry sponge, pipe a dot of buttercream on the edge then drag the piping bag into the centre of the cake to create a droplet shape. Repeat all the way around the cake.

Place the first cherry sponge on top of the chocolate sponge on the stand. Add the second chocolate sponge and finish with the cherry layer with the buttercream design. Add the trees on top of the cake, along with some truffles, whole cherries

(if using) and the little discs of gel. Dust with icing sugar and extra dried cherry pieces. Serve with the remaining truffles.