Black Forest Gateau
 |
| Add caption |
Ease of cooking: Medium
Desserts
Serves: 10
Kitchen Aid Artisan Mixer KSM150
Attachment used: Whisker
Ingredients
175 g dark chocolate (high quality)
4 tbsp brandy or kahlua
150 g caster sugar
5 medium eggs, separated
Filling
300ml/1 ¼ cups non-dairy whipped cream
350 g fresh cherries or 1 can stoned cherries, drained
2 tbsp brandy or kahlua
2-3 tbsp icing sugar to sprinkle on to grease paper
Extra fresh cherries for decorate
Method
1. Preheated the oven to 180C. Line and grease a 10”x14” Swiss roll tray. Grease paper must stand above the sides of the tray.
2. Break the chocolate into small pieces in a double boiler or heatproof bowl over a saucepan of boiling water. Add the 4 tbsp brandy until the chocolate has melted. Stir until smooth, and then remove from heat. If the mixture is still not smooth then add more brandy.
3. Put caster sugar and egg yolk into a mixer bowl using the wire whisk on speed 8 to 6 beat until the mixture is thick and pale.
4. Add the chocolate mixture spoon by spoon and beat thoroughly until mixture is well combine.
5. In another mixer bowl, whisk the egg whites on speed 10 for 3 seconds then reduce the speed to 6 until shine and stiff.
6. Fold 1 spoon of egg whites into the chocolate mixture and then carefully stir till well combine. Do the same step for the remaining egg whites with a spatula. Stir lightly together, do not over mix and then pour into the prepared tin. Tap lightly on the surface to level it and to remover any air bubbles.
7. Bake in preheated oven for 15-20 minutes or until the top is set. Remove from oven. Cover with tea towel. Leave it overnight or for at least 8 hours.
8. Prepare filling. Whip the cream using wire whip in the mixer bowl on speed 8 and stir in 2 tbsp brandy and whisk till stiff.
9. Sprinkle a large sheet greaseproof paper with the icing sugar and invert the overnight cooked cake onto the icing sugar paper. Remove the tin and discard the lining paper.
10. Spread with whipped cream and top with drain cherries, carefully roll up and place on a serving plate. You can sprinkle extra icing sugar if you like and decorate with fresh cherries.
Tips: Do not over spread the cream to edge of the cake. It made more difficult to roll.
West Metric Sdn Bhd
Comments