Our lovely friend Mary LOVES black forest gateaux. We love Mary so as we reported yesterday we made Mary a black forest gateaux.
Now as the gateaux needed to be gluten free we did plan to make it with rice flour but a quick flick through a couple of recipe books gave us an idea (well Becksie). How about a completely flour free cake but instead of making an actual cake making a very thin tray of cake that we could cut into pieces and layer with fruits cream and ganache. Sound good? Here’s what we (Becksie) did.
You will need:
A large flat baking tray lined with greaseproof paper
100 grams caster sugar
50 grams cocoa
1 punnet of cherries
3 tablespoons of blackcurrants
2 tablespoons gooseberries
Dash of kirsch
2 teaspoons of granulated sugar
250 mls cream
Small chocolate bar (45 grams)
All this assembled here’s what you do. Preheat the oven to 200c.
Sieved the cocoa and add it to the mix. It should now look something like this:
In a separate bowl beat the egg whites until you have soft peaks.
Fold the chocolate mix into the egg white mixture and put in the lined baking tray just so:
Whilst the cake is cooking chop up 2/3rd of the cherries and place in a pan with the blackcurrants and gooseberries (other fruits would work well but….we used what we had) the granulated sugar and the kirsch. Cook the fruit until soft and then mash a little and allow to go stone cold.
Heat the remaining 20mls of cream until it comes to the boil then add 30grams of chocolate and stir until the chocolate is melted.
cut the cake into three strips and layer cake, fruit mix and cream.Top with cream. Dip the remining ‘display’ cherries in the ganache and arrange on the top. Drizzle with the remaining ganache. Grate the remaining chocolate over the top.