Black Forest gateau with Chantilly
- 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
Drain the cherries on a cloth for 10 minutes before chopping finely.
Mix with the cherry jelly.
Add the kirsch and vanilla sugar to the chilled whipping cream and whisk to make a Chantilly.
Place the sponge bases on the table and spread with chocolate mousse.
Place a sponge base in a cake ring.
Cover with the cherry-jelly mixture.
Add a second layer of chocolate sponge, then another layer of cherry-jelly mixture.
Top carefully with a final layer of sponge.
Repeat for the rest of the cakes and refrigerate.
When the cakes are firm, remove from the rings using a knife.
Completely cover with Chantilly cream.
Cover the sides with dark chocolate shavings.
Decorate with a little sifted cocoa powder, a swirl of Chantilly and a cherry.
This chocolate gateau comes from Germany but is also popular in Alsace, and is much enjoyed in our own Villa du Parc Amélie restaurant.