How To Make A Lazy Black Forest Gateau

This recipe should ideally contain six eggs but I've made it with only four eggs before and it's still good. The raw mixture has a bit less volume, that's all, meaning you get a slightly smaller cake. I normally use Cadbury's Flakes but it has to be said, Black Forest Gateau lacks class without proper grated dark chocolate curls … so you decide. (Flakes come in packs of five at the supermarket, which is about right.) And if you haven't got kirsch you'll know exactly what to use instead – assuming you've already read some of the other recipes in this book … (That would be sherry. What else?) Finally, classic Black Forest Gateau consists of three layers, so you should really make one large cake and cut it into three when the sponges are cool, but I much prefer making layered cakes in separate sandwich tins because not only do they cook more quickly, evenly and reliably that way, it saves you the hassle of trying to cut them up neatly afterwards. The really lazy way to do it – i.e. my way - is to just make the cake in two sandwich tins and settle for two layers.

1. Step 1:

   Grease and base line however many cakes tins you’re using and preheat the oven to Gas Mark 4 (180°C).

2. Step 2:

   Melt the butter until it’s very, very soft – about 20 seconds in the microwave. (It doesn’t have to be completely liquid, although that’s okay.)

3. Step 3:

   Put the eggs and sugar in a large bowl and beat with an electric hand whisk for a few minutes until the mixture is thick enough to leave a trail across the surface.

4. Step 4:

   Sift in the flour, baking powder and cocoa powder; fold in gently (preferably with a large metal spoon) then add the melted butter and gently incorporate that into the mixture too.

5. Step 5:

   Scoop the mixture equally into the prepared cake tins and bake in a moderate oven, Gas Mark 4 (180°C) for about 20 minutes. (Check after 15 minutes if you’re dividing the cake mixture into three tins, or if you’ve got a very hot oven; it varies.)

6. Step 6:

   While the cakes are cooking, strain the cherry syrup into a small saucepan, add the kirsch (or sherry) and warm over a moderate heat until the liquid is near boiling point.

7. Step 7:

   Put a couple of tablespoons of the liquid in a cup or small bowl with 2 teaspoons of cornflour, blend well then add the cornflour and syrup mixture to the syrup in the pan and stir over a reduced heat for a few more minutes until the syrup thickens slightly.

8. Step 8:

   Allow to cool, then mix the cherries with the syrup. Meanwhile, whisk the cream in a separate bowl until it’s thick enough. (Try not to overwhisk the cream to the point where it starts to look holey.)

9. Step 9:

   Sandwich the sponges together with some of the cherries and cream, then spread more cream across the top and around the sides of the cake.

10. Step 10:

    Put the remainder of the cherries on top of the cake, leaving about an inch (2 cm) around the edge; cover the top edge and sides of the cake all over with the crushed up Flakes or grated chocolate.