- Chocolate Sour Cream Cake
- ? 230g unsalted butter, room temperature
- ? 350g golden brown sugar
- ? 2 large eggs
- ? 6 tbsp unsweetened cocoa powder
- ? 1 ½ tsp baking soda
- ? 1 tsp vanilla extract
- ? ¼ tsp salt
- ? 350g sifted plain flour
- ? 76g sour cream
- ? 180ml hot coffee
- Chocolate Fudge Shot
- ? 55g bittersweet or semi-sweet chocolate, chopped
- ? 470ml heavy whipping cream
- ? Pinch of salt
- ? 3 large egg yolks
- ? 60g sugar
- Cherry Brittle
- ? 210g sugar
- ? 225g diced cherries
- ? 3 tbsp lemon juice
- Kirsch Cream
- ? 700ml whipping cream
- ? 2tbsp Kirsch
Flavours of Black Forest Gateaux
Martin Brooks
10th September 2012
Flavours of Black Forest Gateaux
Cake
1. Preheat oven to 180C. Line tray with baking parchment and grease.
2. Using electric mix...
Ingredients
Method
Cake
1. Preheat oven to 180C. Line tray with baking parchment and grease.
2. Using electric mixer, beat butter in a large bowl until smooth, add sugar and eggs, beat until light and fluffy, about 3mins, mix in the next 4 ingredients.
3. Beat in flour alternating with the sour cream in 2 additions each. Gradually add hot coffee, mix until smooth (batter will be thin)
4. Pour batter into prepared pan, bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25mins. Cool cake on tray, cover and chill until cold, about 4 hours.
5. Cut out with rings.
Chocolate Fudge Shot
1. Place chocolate, salt and cream in a pan and heat until chocolate has melted.
2. Whisk egg yolks and sugar until light and fluffy, pour hot chocolate over this.
3. Cook on a low heat until slightly thickened, cool slightly and pour into shot glasses.
Cherry Brittle
1. Melt the sugar in a saucepan over a low heat, then turn heat up and cook until the sugar starts to brown.
2. When the sugar has reached a nut-brown colour, tip in cherries and the lemon juice to stop it cooking.
3. Stir and immediately pour the caramel onto the greased baking sheet. Sprinkle with the rest of the cherries and leave to set before breaking into pieces.
Kirsch Cream
1. Place ingredients into bowl and whip until semi firm peaks
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
