Black Forest Gâteau
Course: dessert Skill level: easy Serves: 8-10
150 g (5 oz) butter, melted
½ tsp vanilla extract
225 g (8 oz) caster sugar
50 g (2 oz) plain flour, sifted twice 50 g (2 oz) cocoa powder, sifted
4 tbs Kirsch liqueur
450 ml (¾ pt) double cream
1 x 410 g can black cherry pie filling To Decorate: chocolate curls (made with vegetable peeler).
1 Grease and flour the bases and sides of three 20 cm (8 in) sandwich tins. Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 4.
2 Strain the melted butter through a clean muslin cloth.
3 Whisk together the eggs, vanilla and sugar over a saucepan of hand-hot water for
8 to 10 minutes or until mixture is thick and has the texture of softly whipped cream.
4 Remove bowl from saucepan and continue whisking for a further 5 minutes.
5 Gently fold in the flour, cocoa powder and melted butter, using a metal spoon.
6 Divide mixture between prepared tins and bake in the pre-heated oven for 10 to 15 minutes.
7 Remove the cakes from the oven and cool for 5 minutes in the tins, then place on a wire cooling rack to cool thoroughly.
8 Prick the cooled sponge cakes all over with a skewer. Spoon the Kirsch over cakes and allow to rest for 5 minutes.
9 Whip the cream until softly stiff.
10 Sandwich the cakes together with some of the whipped cream and pie filling. Spread the top with cream and spoon pie filling in the centre. Decorate the top with chocolate curls.
Serve at once.