From the 1970s divider · Lunchbox years
Black Forest Gateau
Chocolate sponge, whipped cream, dark cherries and a snowfall of grated chocolate. The dinner-party showstopper.
- Prep45 mins
- Cook30 mins
- Serves10
- DifficultyMedium
Photo: EvinDC, CC BY 2.0 · Photo: erix!, CC BY 2.0
From the tin
Black Forest gateau comes from southern Germany, where it is made with kirsch from the local cherries. In 1970s Britain it was the height of dinner-party sophistication, alongside prawn cocktail and duck à l'orange. A homemade one, with real cream and chocolate curls, was something you talked about for weeks.
Black Forest GateauServes 10 · 1970s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Grease and line two 20cm sandwich tins.
- Whisk the eggs and sugar with an electric whisk for 8 to 10 minutes until thick, pale and tripled in volume.
- Sift the flour and cocoa over and fold in very gently, then fold in the melted butter.
- Divide between the tins and bake for 25 to 30 minutes until springy. Cool on a rack.
- Drain the cherries, keeping the syrup. Mix 4 tbsp of the syrup with the kirsch, if using. Split each cake in half and drizzle the layers with the syrup.
- Whip the cream with the icing sugar until it just holds its shape.
- Layer the sponges with cream and cherries, then cover the top and sides with cream. Press grated chocolate onto the sides and decorate the top with cream rosettes and cherries.
