Black Forest Cake With Griottines

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 6 eggs
• 20 g caster sugar
• 60 g flour
• 75 g unsweetened cocoa
• 150 g butter
• 1 teaspoon vanilla essence
• 1 pinch salt
• 30 g butter
• 25 g flour, for the mould
• 500 g sour cherries (griottines)
• 40 g single cream
• 50 g icing sugar
• 5 cl kirsch
• 200 g dark chocolate, for decoration

Recipe

• 1 preheat oven to 190°c (gas mark 6 ½).
• 2 grease and flour three same layer-cake pans of 18 cm ø.
• 3 break eggs into a bowl. add sugar, salt and vanilla. beat using an electric mixer until it becomes foamy and grows threefold.
• 4 sift flour and cocoa together then combine by tablespoonful to the eggs. melt butter and blend in mixture.
• 5 distribute dough into moulds and spread evenly over the top.
• 6 bake for 15 minutes check baking by sticking a toothpick into the centre of the cakes. if it comes out clean they are done.
• 7 leave to cool for 5 minutes in moulds before turning them over onto a grid.
• 8 drain griottines keeping juice aside.
• 9 prepare the cream by add icing sugar and beating to chantilly. pour kirsch in trickle. chill.
• 10 prepare mini chocolate curls: scrape edge of chocolate bar over a plate, with a good peeler knife. be quick to prevent chocolate from melting. chill.
• 11 make holes randomly in the cake using a fork and dose with griottines juice. place the first cake in the centre of a dish. spread over ¼ of chantilly. garnish with half of griottines. set second cake. garnish in the same way. carefully set the third cake on the top.
• 12 spread remaining chantilly with a spatula over the top and edges of cake. scatter chocolate chips over the whole cake, by lightly driving them into the cream. serve chilled.