Recipe#11349

Title: Blackforest Cake 02

Newsgroups: rec.food.recipes 
 From: sharon@comlab.oxford.ac.uk (Sharon Curtis) 
 Subject: Black Forest Gateau 
 Message-ID: <1993Nov8.175339.13030@client41.comlab.ox.ac.uk> 
 Organization: Oxford University Computing Laboratory, UK 
 Date: Mon, 8 Nov 1993 17:53:39 GMT 

This is my favourite gateau and I hadn't had it for years, and so
 for my birthday I dug up a recipe and made it for the very first time
 and it turned out wonderfully! So I thought I'd share it with you all.
 The original recipe actually called for 3/4 pint of cream, but I
 ended up using a whole pint (I was generous with the cream in the
 middle layers) and only *just* having enough for the decoration on top.
 YUM.
    Sharon
     BLACK FOREST GATEAU
 Ingredients:
         3 large eggs
         4 1/2 oz caster sugar
         3 oz plain flour
         1/2 oz cocoa powder
         1 425g/15oz can black cherries
         2 tsp arrowroot
         1 pint double cream
         2-3 tbsps kirsch or brandy
         3 Cadbury's Flakes
 Method:
   Beat the eggs and sugar together until very pale and very thick and the
 beater leaves a trail when lifted. Sift the flour and cocoa together
 twice and fold into the egg mixture. Pour into a greased and lined
 23cm/9" round deep cake tin.
   Bake in a preheated moderately hot oven (190C/375F/GM5) for about 30 mins
 or until firm to the touch. Cool on a wire rack.
   When the cake is cold cut it into three layers. Drain the cherries,
 reserving the can syrup. Mix 1/2 pint of the syrup (adding water if
 necessary) with the arrowroot in a saucepan and bring to the boil,
 stirring. Simmer until thickened and clear.
   Halve the cherries, remove the stones (pits) and add them to the pan,
 reserving a few for decoration. Cool. Whip the cream until thick.
   Place the bottom cake layer on a serving plate and spread with half
 the cherry mixture and another layer of cream. Cover with the second
 cake layer. Sprinkly with the kirsch or brandy, then spread over the
 remaining cherry mixture and another layer of cream. Put the top layer of
 the cake carefully on the cream.
   Reserving a little cream for decoration, spread the remainder over the
 top and sides of the cake. Make a decorative pattern on the top. Flake
 or grate the chocolate and press most of it onto the sides of the cake.
 Pipe the reserved cream in whirls on top of the cake and decorate with the
 remaining chocolate and reserved cherries.
   Leave the cake for 2-3 hours before serving.
 (Serves 8-10)