Saturday 23 June 2012


This gateau is delicious and looks impressive.  Its simple to make and tastes divine.  
Serves 10.

340 g/12 oz caster sugar
220 g/8 oz self raising flour
6 medium eggs
350 g butter
200 g cocoa powder
600 ml double cream
2 cans cherries in syrup
2 table spoon kirsch
200 g dark chocolate
50 g dark chocolate shavings

Heat the oven to 190 degrees/gas mark 5.  Grease a large 8" cake tin and line with baking paper.

Place the butter and sugar into a bowl and cream together until smooth.  Add the eggs to the mixture.  Fold in the flour and cocoa powder and mix thoroughly. 

Pour the mixture evenly into the cake tin and place in the oven for 35-40 minutes. Cook until the cake springs back when lightly pressed and a skewer comes out clean when inserted into the centre of the cake.  Allow to cool on a wire rack.

Cut the cake into three layers.  Drain the cherries, reserving 7 ml of the syrup.  Add the kirsch to the syrup.  Spoon the syrup mixture over the three cake layers and allow to soak.

Heat 200 ml double cream in a saucepan until boiling point, and then add the chocolate and melt until the mixture forms a thick chocolate sauce.  Allow to cool.

Whip the remaining double cream until thick.  Spread almost half of the whipped cream over one of the cake layers and top with nearly half of the cherries.  Top with the second sponge layer and repeat the process.  Place the final sponge cake layer on top and press gently to firm.

Spread the chocolate sauce on the top and side of the cake and decorate with the chocolate shavings, cream and cherries.

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