Desserts/ Autumn

Black Forest gateau with Chantilly

Black Forest gateau with Chantilly

Print Recipe
Serves: 4 Preparation: 60 - 70 minutes

Ingredients

  • 12 round chocolate sponge bases, approximately 7 cm across by 4 cm deep
  • Pinch of vanilla sugar
  • 200 ml single cream
  • A few drops of kirsch
  • 40 g cherry jelly (available in supermarkets)
  • 100 g dark chocolate mousse
  • 130 g pitted Morello cherries in kirsch liqueur
  • 50 g dark chocolate shavings

Instructions

1

Drain the cherries on a cloth for 10 minutes before chopping finely.

2

Mix with the cherry jelly.

3

Add the kirsch and vanilla sugar to the chilled whipping cream and whisk to make a Chantilly.

4

Place the sponge bases on the table and spread with chocolate mousse.

5

Place a sponge base in a cake ring.

6

Cover with the cherry-jelly mixture.

7

Add a second layer of chocolate sponge, then another layer of cherry-jelly mixture.

8

Top carefully with a final layer of sponge.

9

Repeat for the rest of the cakes and refrigerate.

10

When the cakes are firm, remove from the rings using a knife.

11

Completely cover with Chantilly cream.

12

Cover the sides with dark chocolate shavings.

13

Decorate with a little sifted cocoa powder, a swirl of Chantilly and a cherry.

Notes

This chocolate gateau comes from Germany but is also popular in Alsace, and is much enjoyed in our own Villa du Parc Amélie restaurant.

You Might Also Like