Black Forest gateau

Ingredients

Quantities for 12 servings.

• 150 g Flour
• 50 g Cocoa powder
• 6 piece Eggs
• 200 g Sugar
• 80 g Butter
• 800 ml Double cream
• 10 g Gelatine
• 600 g Sour cherries, with syrup
• 80 ml Kirsch
• 150 g Dark chocolate
• 60 g Icing sugar
• 1 pinch Salt

Method

1. Whisk the eggs and sugar over a water bath until warm, then beat them ten minutes to a thick pale foam.
2. Sift the flour with the cocoa and fold it in with a spatula in three additions, then the melted butter.
3. Bake the sponge at 175 °C for thirty-five minutes and cool it completely, ideally overnight.
4. Cut the sponge into three layers and soak each with cherry syrup mixed with kirsch.
5. Dissolve the gelatine, whip the cream with the icing sugar and add the gelatine in a thin stream.
6. Assemble: sponge, cream, cherries, cream again — three times over, finishing with cream.
7. Cover the sides and top with chocolate shavings, decorate with cherries and chill four hours.