Black Forest Gateau #2
Ingredients
- 3 eggs
- 3 oz caster sugar
- 2 oz plain flour
- 1 oz cocoa powder
- 3 tablespoons kirsch
- 1 pint double or whipping cream
- 13 3/4 oz can blackberry pie filling
for the glace icing
- 8 oz icing sugar sifted
- 1 oz cocoa powder
- 2 tablespoons water
- chocolate curls to decorate
Instructions
- Line and grease a deep 18 cm (7 in) round cake tin.
- Whisk the eggs and sugar until pale and thick. Fold in the flour and cocoa powder.
- Pour the mixture into the tin and bake in a moderate oven for about 40 minutes. Cool on a wire rack.
- Cut into three layers horizontally, and soak each layer with 1 tablespoon kirsch.
- Whip the cream until thick. Sandwich the cake together with some of the cream and the pie filling. Pipe the remaining cream on to the side of the cake and a border on the top.
- Mix the icing sugar, cocoa powder and water until smooth and pour over the top. Decorate with chocolate curls.
- To make chocolate curls, spread melted chocolate on a level smooth surface and leave to set. Hold a knife at an angle of 45° and draw across chocolate to make curls.
Notes
Oven temperature 180°C, 350°F, gas 4.
Calories: 3640 kcal
Carbohydrates: 439 g
Protein: 49 g
Fat: 198g
Saturated Fat: 118 g
Trans Fat: 1 g
Cholesterol: 1139 mg
Sodium: 392 mg
Potassium: 2100 mg
Fiber: 41 g
Sugar: 328 g
Vitamin A: 8503 IU
Vitamin C: 85 mg
Calcium: 580 mg
Iron: 16 mg