Black Forest Gateau Recipe
A classic German dessert featuring layers of moist chocolate sponge cake, fluffy whipped cream, tart cherries, and a hint of kirsch. This showstopping gateau is a celebration-worthy treat!
Ingredients
- 150 grams ground almonds
- 150 grams icing sugar
- 2 egg whites
- 100 grams dark chocolate
- 50 grams butter
- 3 tablespoons kirsch
- 100 grams whipped cream
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 170°C (150°C fan/gas 3). Line a baking sheet with parchment paper.
- To make the macaron shells, combine the ground almonds and icing sugar in a bowl. In a separate bowl, whisk the egg whites until stiff peaks form.
- Gradually add the ground almond mixture to the egg whites, mixing until combined.
- Transfer the batter to a piping bag fitted with a round nozzle and pipe small circles onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the macarons are set and have a slight wobble when touched.
- Remove from the oven and allow to cool completely.
- To make the chocolate ganache, melt the dark chocolate and butter in a heatproof bowl set over a pan of simmering water.
- Remove from the heat and stir in the kirsch.
- Allow the ganache to cool slightly before spreading it between the macaron shells.
- Top with whipped cream, cocoa powder and raspberries.
- Serve immediately.
Notes
For the best results, use a kitchen scale to measure the ingredients accurately.
Do not overmix the macaron batter, as this will result in tough macarons.
Allow the macarons to cool completely before filling them, as this will prevent the filling from melting.
If you do not have a piping bag, you can spread the macaron batter onto the baking sheet using a spoon.
Nutritional Information (per slice)
- Calories: 320
- Protein: 5g
- Carbohydrates: 42g
- Fat: 16g
- Fiber: 3g
- Sugar: 28g