Black forest treat

Black forest treat.

The black forest gateau was popular in the 1970s and when you taste this version, you'll wonder why it ever went out of fashion.

Serves 8-10

100g (4oz) plain flour

40g (one and a half ounce) cocoa powder

6 medium eggs

200g (8oz) caster sugar

2 tablespoons hot water

Filling

250g (9oz) good quality black cherry jam
300ml (10floz) double cream

Topping

250g (9oz) dark chocolate, 50% cocoa solids

150ml (5floz) double cream

Fresh cherries, (optional)

A small amount of whipped double cream for decoration, (optional)

Method

Grease and line a 23 x 33 cm (9x13 in) Swiss roll tin and a 20cm (8") round, loose-bottomed cake tin. Lay a tea-towel on a work surface, cover with greaseproof or silicone paper and sprinkle with caster sugar. Pre-set oven to 200C, 400F, Gas 6.

Put a sieve over a measuring jug, add the flour and cocoa powder and sift in.

Crack eggs into a large mixing bowl. Add sugar, then whisk with an electric whisk, until the mixture is the colour and texture of whipped cream and leaves a trail when you pull out the beaters. Whisk in the hot water.

Sift the flour mixture over the egg mixture and gently fold in with a metal spoon. Divide evenly between the prepared tins.

Bake for 8 to 10 minutes, until the cakes spring back when pressed and have begun to shrink from the sides of the tins.

Turn the cakes onto the prepared greaseproof or silicone paper and peel off the lining papers. Cut horizontally through the round sponge, so you now have two rounds. Spread the black cherry jam over the three sponges and leave to cool.

When the cakes are cool, whip the cream until it just holds its shape. Spread over the rectangular cake. Trim edges, then cut lengthways into 6 equal strips.

To ensemble the cake - put one round sponge, jam side up, onto a flat serving plate or board. Tightly roll up one long strip, Swiss- roll style, and place in the centre of the round. Add the next strip, winding it around the first and making sure the edges join. Repeat with the remaining strips until the round is covered.

Place the other round, jam side down, on top. Cover the cake with the cake tin and leave to stand for 1 hour or until firm.

To make the topping: Break the chocolate into pieces, put in a small non-stick pan with the cream and heat gently until the chocolate has melted. Beat until smooth, glossy and spreadable.

Pile the chocolate cream on top of the cake and spread and smooth down the side. To make it look extra special, pipe whipped cream rosettes on the top, then place a cherry dipped in melted chocolate, on top of each rosette.

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