Top with the final cake layer and spread over the remaining cream. Top with the next cake layer and repeat with another third of the cream and the remaining cherries. Spread one third over the bottom layer and cover with half the cherries. Lightly whip the cream with the icing sugar. Brush the hot syrup on to each layer of the cake - including the top - using all the liquid. Put the syrup into a pan and simmer to reduce by half. Drain the cherries, reserving 250ml (9fl oz) of the syrup. Carefully cut into three horizontally with a long serrated bread knife. When the cake is cold, trim the top to make a flat surface. Leave the gâteau in the tin for 10min, then turn out on to a wire rack to cool. Pour into the prepared tin and bake in the oven for 45-50min until a skewer comes out clean when inserted. Carefully fold in the rest of the egg whites, making sure there are no white blobs left. In another bowl, whisk the egg whites until stiff, then gently fold a spoonful into the cake mixture to loosen. Put the egg yolks, sugar and 100ml (3½fl oz) cold water into a freestanding mixer and whisk for 8min until the mixture leaves a trail for 3sec.Īdd the rest of the melted butter, pouring it around the edge of the bowl so the mixture doesn't lose any air, then quickly fold it in, followed by the sifted flour mixture in two batches. Sift the flour, cornflour, cocoa powder, coffee powder and baking powder together three times - this helps to add air and makes sure all the ingredients are well mixed. Line the base and sides of the tin with baking parchment. Brush a little of the melted butter over the base and sides of a 20.5cm (8in) diameter, 9cm (3½in) deep cake tin. Do not move the cake from the surface it is on and keep covered loosely with paper in a cold place until you are ready to serve.Preheat the oven to 180✬ (160✬ fan) mark 4.Arrange the fresh cherries around the edges, or make a pattern, and finally grate the chocolate over the top and sides of the cake.Cover the entire cake with the rest of the cream using a palette knife. Carefully lift up the other layer and put on top. Take any stones from the cherries and arrange the cherries over the cream on the cake.Using a palette knife, spread about one-third of the whipped cream over one cake.Then mix 2 tablespoons of the juice with 1 tablespoon rum or kirsch and sprinkle this over the cake layers. Empty the can of cherries into a sieve over a bowl.Now whip the cream with the 1 tablespoon of sugar until floppy but not too stiff.Leave the cakes to cool in the tins but turn out while still faintly warm and strip off the papers.They will shrink quite a lot, which is normal. TOP TIPThey may not appear fully cooked but should be set and slightly puffy.Divide this mixture between the tins and bake near the centre in a preheated oven at 180°c/350☏/gas mark 4 for about 15–20 minutes.Stir a heaped tablespoon egg white into the cocoa mixture, then gently fold in the rest using a metal spoon. With a clean whisk, beat the whites until stiff but not dry.Whisk the yolks with the 150 g (5 oz) sugar until pale and thickened slightly, then fold in the cocoa and sifted flour. Separate the eggs: yolks in one bowl, whites in a larger one.Oil two 20 cm (8 in) sandwich tins, and line the base with oiled greaseproof paper.

Traditional black forest cake recipe