Delia Smith’s Black Forest Gateau is made with dark chocolate, eggs, morello cherries, cherry brandy, and double cream. This delicious Black Forest Gateau recipe creates a decadent dessert that takes about 2 hours and 25 minutes to prepare and can serve up to 8 people.
Delia Smith Black Forest Gateau Ingredients
For the Base:
- 6 large eggs, separated
- 5 oz (150 g) caster sugar
- 2 oz (50 g) cocoa powder, sifted
For the Filling:
- 8 oz (225 g) dark chocolate (75% cocoa solids)
- 2 large eggs, separated
- 1 x 1½ lb (680 g) jar pitted morello cherries
- 2 tablespoons cherry brandy
- 8 fl oz (225 ml) double cream
For the Topping:
- 3½ oz (100 g) dark chocolate (75% cocoa solids)
- 1 tablespoon morello cherry jam
- A little cocoa powder
How To Make Delia Smith Black Forest Gateau
- Make the Chocolate Filling: Break the chocolate into a bowl and add 3½ fl oz (100 ml) warm water. Put the bowl over a pot of simmering water (not touching it). Take off the heat when melted and stir until smooth. Beat 2 egg yolks into the chocolate mixture and let it cool. Whisk the egg whites to soft peaks and fold them into the chocolate. Chill in the fridge for at least 1 hour. Drain the cherries, discard the syrup, and put them in a dish with cherry brandy. Set aside.
- Make the Base: Whisk egg yolks until thick, add caster sugar, and whisk until it falls off the whisk in ribbons. Fold in cocoa powder. Whisk egg whites to soft peaks and fold into the mixture. Pour into a prepared tin and bake at 350°F (180°C) for about 20 minutes until the cake springs back when touched. Cool, then turn out onto cocoa-dusted greaseproof paper.
- Assemble the Cake: Drain the cherries again and save 1 tablespoon of the liqueur. Sprinkle the liqueur over the cake base. Spread the chocolate filling on top. Whip the cream and spread it over the chocolate, leaving a border. Press cherries into the cream. Roll the cake using the paper to help. If the cake cracks, don’t worry—it will be covered with chocolate.
- Make the Topping: Melt the topping chocolate as before, and pour it onto a 6-inch (15 cm) upturned plate. Chill for 45 minutes until firm. Use a cheese slicer or knife to make chocolate curls. Chill in a container.
- Decorate: Warm the cherry jam with the saved liqueur, and brush it over the cake. Add the chocolate curls and dust with cocoa powder.
Recipe Tips
- Make sure the chocolate filling is completely chilled before you use it to spread on the cake. This will help it set properly and stay in place.
- Sift the cocoa powder before adding it to the egg yolk mixture to avoid lumps in the cake batter.
- Use a clean, dry bowl and beaters when whisking the egg whites to soft peaks. Any grease or moisture can prevent them from whipping properly.
- Roll the cake gently but firmly using the greaseproof paper. If the cake cracks slightly, it’s okay—it will be covered with chocolate.
- Let the chocolate topping cool slightly before making curls. If it’s too warm, the curls will be too soft and hard to handle.
What To Serve With Black Forest Gateau?
This rich Black Forest Gateau pairs well with fresh berries, whipped cream, or a drizzle of cherry sauce. It can also be served alongside a cup of coffee or a glass of dessert wine for a delicious treat.
How To Store Leftovers Black Forest Gateau?
- Refrigerate: Let the Black Forest Gateau cool to room temperature. Cover it with plastic wrap or put it in an airtight container. It will stay good in the fridge for up to 3 days.
- Freeze: Cool the cake completely before wrapping it tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw in the fridge for a few hours or overnight before serving.
Delia Smith Black Forest Gateau Nutrition Facts
Serving Size: 1 slice (of 8 slices)
- Calories: 450
- Total Fat: 27g
- Saturated Fat: 17g
- Cholesterol: 95mg
- Sodium: 50mg
- Potassium: 200mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 35g
- Protein: 6g
Try More Delia Smith Recipes:
Delia Smith Black Forest Gateau
Description
Delia Smith’s Black Forest Gateau is made with dark chocolate, eggs, morello cherries, cherry brandy, and double cream. This delicious Black Forest Gateau recipe creates a decadent dessert that takes about 2 hours and 25 minutes to prepare and can serve up to 8 people.
Ingredients
For the Base:
For the Filling:
For the Topping:
Instructions
- Make the Chocolate Filling: Break the chocolate into a bowl and add 3½ fl oz (100 ml) warm water. Put the bowl over a pot of simmering water (not touching it). Take off the heat when melted and stir until smooth. Beat 2 egg yolks into the chocolate mixture and let it cool. Whisk the egg whites to soft peaks and fold them into the chocolate. Chill in the fridge for at least 1 hour. Drain the cherries, discard the syrup, and put them in a dish with cherry brandy. Set aside.
- Make the Base: Whisk egg yolks until thick, add caster sugar, and whisk until it falls off the whisk in ribbons. Fold in cocoa powder. Whisk egg whites to soft peaks and fold into the mixture. Pour into a prepared tin and bake at 350°F (180°C) for about 20 minutes until the cake springs back when touched. Cool, then turn out onto cocoa-dusted greaseproof paper.
- Assemble the Cake: Drain the cherries again and save 1 tablespoon of the liqueur. Sprinkle the liqueur over the cake base. Spread the chocolate filling on top. Whip the cream and spread it over the chocolate, leaving a border. Press cherries into the cream. Roll the cake using the paper to help. If the cake cracks, don’t worry—it will be covered with chocolate.
- Make the Topping: Melt the topping chocolate as before, and pour it onto a 6-inch (15 cm) upturned plate. Chill for 45 minutes until firm. Use a cheese slicer or knife to make chocolate curls. Chill in a container.
- Decorate: Warm the cherry jam with the saved liqueur, and brush it over the cake. Add the chocolate curls and dust with cocoa powder.
Notes
- Make sure the chocolate filling is completely chilled before you use it to spread on the cake. This will help it set properly and stay in place.
- Sift the cocoa powder before adding it to the egg yolk mixture to avoid lumps in the cake batter.
- Use a clean, dry bowl and beaters when whisking the egg whites to soft peaks. Any grease or moisture can prevent them from whipping properly.
- Roll the cake gently but firmly using the greaseproof paper. If the cake cracks slightly, it’s okay—it will be covered with chocolate.
- Let the chocolate topping cool slightly before making curls. If it’s too warm, the curls will be too soft and hard to handle.
Delia Smith Black Forest Gateau