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 670g jar Morello Cherries
 200g dark chocolate, finely chopped
 150g milk chocolate, finely chopped
 350ml thickened ...
 Measuring cup
 Microwave safe bowl
 Electric beater
 Microwave
 Whisk
 Saucepan
 Cake pan
First off we need to
drain the cherries
 Chop both the milk
and dark chocolate and
add the thickened
cream. Put them into a
microwave safe bowl.
 Place in the m...
 Chill the ganache for 1
hour
 Use an electric beater
and mix until thick and
spreadable
 Meanwhile preheat
oven to 180 c
 Line a cake 26cm (base
measurement)non
stick cake pan
 Place flour and cocoa in a bowl
 Place eggs and caster sugar in a separate
bowl over a saucepan filled one third of the
way with simmering water
 Whisk the mixture for 4 minutes or until
warm.Then remove from heat
 Use an electric beater to beat for 5 minutes or
until a ribbon trail forms when beater is lifted
 Fold flour mixture into egg mixture until just
combined. Fold in the butter.
 Pour into lined pan and bake for 35-40
minutes or until the sponge springs back
when touched. Cool completely.
 Place dark chocolate and salt in a bowl. Bring
pouring cream just to boil in a saucepan over
medium heat. Pour the cream...
 Place cake base on a plate.. Spread over half
the cream mixture.Top with one-third of the
cherries. Pour over ganache an...
Black forest gateau
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Black forest gateau

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How to make a black forest gateau

Published in: Food, Self Improvement, Travel
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Transcript of "Black forest gateau"

  1. 1.  670g jar Morello Cherries  200g dark chocolate, finely chopped  150g milk chocolate, finely chopped  350ml thickened cream  150g (1 cup) plain flour, sifted  35g (1/3 cup) cocoa powder, sifted  6 eggs  215g (1 cup) caster sugar  60g butter, melted  120g dark chocolate, extra, finely chopped  Pinch of table salt  125ml (1/2 cup) pouring cream  White and dark chocolate curls, to decorate (you can use but we didn't)
  2. 2.  Measuring cup  Microwave safe bowl  Electric beater  Microwave  Whisk  Saucepan  Cake pan
  3. 3. First off we need to drain the cherries
  4. 4.  Chop both the milk and dark chocolate and add the thickened cream. Put them into a microwave safe bowl.  Place in the microwave for 2 to 3 minutes stirring every 30 seconds
  5. 5.  Chill the ganache for 1 hour  Use an electric beater and mix until thick and spreadable
  6. 6.  Meanwhile preheat oven to 180 c  Line a cake 26cm (base measurement)non stick cake pan
  7. 7.  Place flour and cocoa in a bowl
  8. 8.  Place eggs and caster sugar in a separate bowl over a saucepan filled one third of the way with simmering water
  9. 9.  Whisk the mixture for 4 minutes or until warm.Then remove from heat
  10. 10.  Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted
  11. 11.  Fold flour mixture into egg mixture until just combined. Fold in the butter.
  12. 12.  Pour into lined pan and bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.
  13. 13.  Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.
  14. 14.  Place cake base on a plate.. Spread over half the cream mixture.Top with one-third of the cherries. Pour over ganache and set aside to set.Top with remaining cherries and chocolate curls.
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