Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Black forest gateau
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Ingredients
- 250g dark chocolate, roughly chopped
- 150g butter, plus extra for the tin
- 5 eggs, separated
- 150g caster sugar
- 30g ground almonds
- 1 tbsp kirsch
TOPPING
- 250ml double cream
- 2½ tbsp icing sugar
- 1½ tbsp kirsch
- ½ a jar Opies Black Cherries with Kirsch
- to decorate dark chocolate curls, (see notes below)
Method
- STEP 1Heat the oven to 160C/fan 140C/gas 3. Butter and base-line a 23cm round springform cake tin with baking paper.
- STEP 2
Melt together the chocolate and butter in a heatproof bowl over (but not touching) a pan of gently simmering water (or melt in short bursts in the microwave).
- STEP 3
Put the egg yolks and whites in separate bowls. Beat the yolks until light and fluffy.
- STEP 4
Cool the chocolate mixture until just-warm then stir in 50g of the sugar. Gradually stir in the egg yolks. Stir in the almonds and kirsch.
- STEP 5
Whisk the egg whites until soft peaks form, then whisk in the rest of the sugar, 2 tbsp at a time, until you have stiff, glossy meringue. Add a large spoonful of the egg whites to loosen the chocolate mixture then gently fold in the rest of the meringue, keeping in as much air as possible.
- STEP 6Spoon into the tin and bake for 30-35 minutes, then leave to cool completely in the tin. It will sink and crack a little but you’ll cover this with decoration.
- STEP 7
To finish, whip together the cream, icing sugar and kirsch until soft peaks form. Dollop over the cake, then add cherries and chocolate curls to finish.
