If you are looking for an elegant dessert that will impress your family & friends, try my easy gateau recipe! It is 3 luscious, chocolaty layers infused with kirsch and a chocolate cherry filling. Top it with a layer of whipped cream and sprinkle of chocolate curls. Smart Recipes, European Recipes, Dairy Recipes, Recipes Dairy European Black Forest Gateau Black Forest Gateau Recipe | RecipeSavants.com PT2H15M Serves 8 Ingredients: 6 Large Egg Yolks 4 Whole Eggs 1 Cup Granulated Sugar 0.75 Cup All-Purpose Flour 0.25 Cup Wheat Flour 0.25 Cup Cocoa Powder 0.25 Cup Semisweet Chocolate Curls 0.25 Cup Bottled Cherries 6 Tablespoons Kirsch 1.5 Tablespoons Granulate Sugar 1 Teaspoon Corn Flour 0.25 Teaspoon Grated Lemon Zest 0.25 Teaspoon Cinnamon 14 Ounces Jarred Cherries 0.25 Cup Semisweet Chocolate 1 Pint Heavy Whipping Cream 2 Tablespoons Granulated Sugar 1 Tablespoon Vanilla Sugar 0.75 Cup Granulated Sugar 5 Tablespoons Kirsch 1.5 Cup Cold Water Preheat the oven to 375 degrees. Meanwhile, butter and line a 9-inch round cake pan with a sheet of lightly buttered parchment paper and set aside. In a large glass bowl, over a pot of simmering water, whisk the eggs yolks, eggs, and sugar for a few minutes until the mixture is about 120 degrees. Remove the bowl from the heat, and keep whisking until the mixture is thick and fluffy, this will take about 10 minutes, and should be about 5 times larger in volume and be very pale in color. Gently fold in flours and cocoa powder, and transfer to the prepared cake pan, and level off with a rubber spatula. Bake for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Allow the cake to cool on a wire cooling rack for several hours. Meanwhile, in a small bowl, combine 2 tablespoons of the Kirsch, granulated sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch, reduce to a medium heat, stir in the sugar mixture and cherries, and simmer for 10 minutes or until heated through. Set aside to cool. Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, whip together the heavy cream, 2 tablespoons sugar, and vanilla sugar, in the bowl of a stand mixer, and whip until you have a light and airy whipped cream. For the syrup, combine 1 1/2 cups of water and 3/4 cup of granulated sugar, and bring to a boil and stir constantly until the sugar has dissolved. Remove from the heat and stir in the Kirsch and set aside to cool. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the chocolate & cherry filling, and 1/4 of the whipped cream. Repeat the layer. Top the cake with the remaining cake layer, and brush with the remaining syrup, and cover with whipped cream. If there is any leftover whipped cream decorate the sides of the cake, and garnish with chocolate shavings.



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