Ingredients

• For the gateau:
• 10 gm Butter
• 4 eggs
• 100 gm. castor sugar
• 1 packet vanilla sugar
• 75 gm. flour
• 25 gm. corn flour
• 25 gm. Un-sugared cocoa
• 1 pinch ground cinnamon
• 1 heaped tsp. baking powder
• 3 tbsp. milk
• For the filling:
• 300 gm. drained cherries
• 1 tbsp. kirsch
• 400 ml. single cream
• 25 gm. icing sugar
• 20 gm. dark chocolate

How to Make Black Forest Gateau

• Preheat the oven at 180 deg C.
• Grease the tin and dust with flour.
• Put 4 egg yolks and the sugars into the processor bowl and blend for 30 seconds on speed 12 using the plastic blade.
• Add the corn flour, cocoa, cinnamon and baking powder.
• Mix together in 4 or 5 short bursts, then pour in the milk through the feeder tube and mix for 30 seconds on speed 8 to obtain and oven mixture.
• Wash the bowl, replace the blade with the whisk and beat the egg whites stiff on MAX speed.
• Lightly fold the egg whites into the mixture in 3 goes and pour into the tin.
• Bake for 30 mins. and turn out into a cooling rack.
• Attach disc C in the processor.
• Stand the chocolate upright in the small feeder tube and process in short bursts on MIN speed on obtain flakes of chocolate.
• Put the cherries in a bowl with the kirsch and stir.
• Whip the very cold cream with the whisk until fluffy.
• Whip for 30 seconds on speed 3 then increase gradually up to 8.
• Mix in the icing sugar towards the end.
• Once cooled, cut the cake into 3 layers.
• Spread the first layer with half of the cherries and a third of the cream filling.
• Put the second layer on top and spread with the remaining cherries and a third of the filling.
• Put on third layer and spread with the remaining filling.
• Sprinkle with chocolate flakes.