Thanks to UK Blogger Becky Excell the retro boozy Black Forest Gateau is back and this time it’s gluten-free!
Gluten-Free Black Forest Gateau
- Oil for greasing
- 145 g 1 cup plus 1½ tablespoons gluten-free plain flour
- 60 g ½ cup plus 1½ tablespoons unsweetened gluten-free cocoa powder
- ½ teaspoon xanthan gum
- 1½ teaspoons gluten-free baking powder
- 7 large eggs separated
- 200 g 1 cup caster sugar
FOR THE FILLING
- 340 g black cherry jam
- 15 cherries in Kirsch
- 10 tablespoons Kirsch syrup taken from the jar of cherries in Kirsch
- 900 ml 3¾ cups thickened cream
- 120 g generous ¾ cup gluten-free icing sugar, sifted
- 9 tablespoons Kirsch syrup taken from the jar of cherries in Kirsch
- 12 fresh cherries
- 150 g gluten-free dark chocolate grated and chilled
- Preheat your oven to 200°C fan-forced. Grease three 20cm round baking tins and line the bases with non-stick baking paper.
- In a mixing bowl, combine the flour, cocoa powder, xanthan gum and baking powder, then set aside.
- Add the egg whites to the bowl of a stand mixer (or use an electric hand whisk – by hand is achievable, but it will take longer). Mix on a medium-high speed to soft peaks, then add the sugar in two batches, mixing in between each addition. Once all the sugar has been added, turn the speed up to high and mix until stiff peaks form, if they haven’t already.
- Reduce the speed to medium and, while still mixing, add the egg yolks. Once incorporated, stop the mixer and add your dry ingredient mixture. Return to a medium speed until the mixture is smooth, combined and glossy.
- Evenly divide the mixture among the three prepared tins and spread out using a silicone spatula, then gently shake from side to side to create a smooth, even finish. Bake in the oven for 15 minutes until lovely and risen. Invert onto a wire rack, remove the baking paper and then carefully flip them over (the tops of the sponges will stick to the rack if you don’t flip them!). Allow to cool completely.
- Prepare the filling. In a small mixing bowl, mix the cherry jam, cherries and 4 tablespoons of the Kirsch syrup until well combined, then set aside. Pour the cream into a large mixing bowl and whisk until it reaches soft peaks. Add the icing sugar and mix until well combined, then add the remaining
- 6 tablespoons of Kirsch syrup and mix once more.
- To construct the cake, place one sponge on a serving plate. Drizzle 3 tablespoons of the Kirsch syrup all over the top, then spread on a layer of your cherry jam mixture right up to the edges. Spread a 1cm-thick layer of cream on top. Place the next sponge on top and repeat. Finally, place the last sponge on top, with the flat side facing up. Drizzle the final 3 tablespoons of syrup on top, then cover the entire cake with cream, using a small palette knife.
- Transfer the remaining cream to a piping bag with an open star nozzle. Pipe on 12 swirls of cream around the top edge of the cake and place a fresh cherry on each swirl. Finish by sprinkling your chilled, grated chocolate on top and all up the sides of the cake. (Chilling the chocolate and applying with cold hands means it won’t immediately melt when handled).
- Keep chilled or slice and freeze for up to 3 months.