BLACK FOREST SAUSAGE RECIPES

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BLACK FOREST GâTEAU RECIPE | DELICIOUS. MAGAZINE



Black forest gâteau recipe | delicious. Magazine image

Layers of chocolate sponge, cream and boozy kirsch cherries provide the building blocks for this classic black forest gateau. We’ve decorated ours with chocolate shards, too, for a more striking aesthetic. Try serving it as an alternative Christmas dessert or as a dinner party show-stopper.

Provided by delicious. magazine

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield Serves 12-14

Number Of Ingredients 22

For the chocolate sponge
175g unsalted butter, softened
200g golden caster sugar
3 medium free-range eggs
1 tsp vanilla paste
100g dark chocolate, melted
200g self-raising flour
2 tbsp cocoa powder, plus extra to dust
½ tsp bicarbonate of soda
150g soured cream
For the buttercream icing
125g unsalted butter, softened
250g icing sugar, sifted
50g soured cream
1 tsp vanilla extract
For the shards and filling
300g dark chocolate, melted
150ml double cream
2 tbsp icing sugar
370g jar cherries in kirsch, drained, kirsch reserved (we used Opies)
You’ll also need…
2 x 18cm loose-bottomed cake tins, lined with compostable baking paper liner and sides greased; compostable baking paper to make the chocolate shards

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. With an electric mixer, beat the 175g butter with the caster sugar until pale and fluffy. Beat in the eggs, one at a time, then the vanilla, 100g melted chocolate, flour, cocoa powder and bicarb until combined. Finally, beat in the 150g soured cream. Divide between the 2 prepared tins, level the tops and bake for 30 minutes or until risen and springy to the touch. Cool the cakes in the tins for 5-10 minutes, then turn out onto a wire rack to cool completely (see Make Ahead).
  • To make the chocolate shards, lay out the baking paper on a work top, then spread thickly with 300g melted chocolate. Roll up the paper straightaway, then put in the freezer to set.
  • Make the buttercream by beating the butter with the icing sugar in a large mixing bowl until light and fluffy (put a clean damp tea towel over the bowl when you start mixing to stop a cloud of icing sugar from escaping). Once the mixture is fluffy, beat in the soured cream and vanilla.
  • For the filling, put the double cream in a large mixing bowl, add the icing sugar and 1-2 tbsp of the kirsch, then whisk to soft peaks using an electric mixer.
  • Put one of the sponges on a cake stand or plate and drizzle with 2 tbsp of the kirsch from the cherry jar. Spread over the cream, then scatter with half the drained cherries. Sandwich the second sponge on top and use a palette knife to cover the top and sides of the cake with the buttercream icing.
  • Meanwhile, put the remaining kirsch in a small pan and simmer over a medium heat until the liquid is reduced and thick and syrupy. Set aside to cool.
  • To decorate the cake, take the rolled chocolate paper out of the freezer and leave at room temperature for 5 minutes. Carefully unfold and separate into long shards. Dust with cocoa, then stick the shards around the side of the cake. Arrange the reserved cherries on top, then drizzle with the reduced kirsch.

Nutrition Facts : Calories 622kcals, FatContent 36.1g (22g saturated), ProteinContent 5.7g, CarbohydrateContent 67.4g (55.4g sugars), FiberContent 2.3g

BLACK FOREST YULE LOG - GOOD HOUSEKEEPING



Black Forest Yule Log - Good Housekeeping image

Our Black Forest yule log recipe is a twist on two desserts, a festive classic filled with cream, kirsch and cherries just like the retro Black Forest gateau.

Provided by The Good Housekeeping Cookery Team

Categories     Christmas    dinner party    winter    baking    dessert    fruit

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 12 servings

Number Of Ingredients 14

Butter to grease

5

large eggs

100 g

caster sugar, plus 2tsp to dust

1 tsp.

vanilla extract

60 g

plain flour

40 g

cocoa powder, plus 2tsp to dust

100 mL

double cream

75 g

white chocolate, melted and cooled

2 tbsp.

kirsch

5 tbsp.

cherry jam

125 g

black cherries in syrup (drained weight), roughly chopped, we used Epicure

200 g

dark chocolate (70% cocoa)

200 mL

double cream

1 tbsp.

golden syrup 

Steps:

  • Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment. Using a freestanding mixer or in a large bowl with a handheld electric whisk, beat eggs and caster sugar until extremely thick, about 5min. Beat in vanilla. Sift in flour and cocoa, and gently fold in with a large metal spoon. Scrape into prepared tin and level gently with a palette knife. Bake for 15min until sponge is firm to the touch. Dust top with the extra cocoa and caster sugar, lay a piece of baking parchment on top, then place a wire rack over the top. Invert sponge on to the parchment and rack and gently peel away top lining parchment. While warm, carefully roll up sponge from a long edge, using the parchment to help. Cool on a wire rack (rolled). To make the ganache, whizz chocolate in a food processor until fine (or finely chop by hand), then tip into a heatproof bowl. Heat cream and golden syrup in a small pan over medium heat until almost boiling. Pour over chocolate, leave for 2min, then stir gently until melted. Cover loosely with clingfilm and set aside while you make the filling. Whisk cream until it just holds its shape. Beat in melted cooled white chocolate until stiff. Gently unroll sponge, then spread cream mixture over the top. Mix kirsch and jam and drizzle over the cream, then scatter over chopped cherries. With the help of the parchment, roll the sponge up again. Using a serrated knife, cut a short section diagonally from one end. Transfer to a large platter and place the cut section on one side to look like a stump. Slowly pour or spoon ganache over the sponge, spreading with a palette knife. Chill for at least 20min until set before serving.

Nutrition Facts : Calories 380 calories

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