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Black Forest Gateau

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Black Forest Gateau



140g dark chocolate

75g butter

6 eggs

180g sugar

100g wheat flour

50g corn flour

2 tsp. baking powder


800g cherries in syrup

4 tbsp. corn flour

2 tbsp. sugar

100ml cherry brandy

800ml Langage Farm whipping cream

4 tsp. sugar

100g grated dark chocolate

12 cherries for decoration


Preheat oven to 175ºC (fan)

Melt butter with chocolate, separate eggs and whisk egg whites until stiff.  Mix egg yolks with sugar until creamy and stir in chocolate.  Sieve flour and corn flour and baking powder into the egg whites and mix gently.  Mix together with chocolate mass.

Pour into round baking tray and bake for 40 minutes.  Cool sponge once baked and cut horizontally twice.  Drench the 3 sponge slices with cherry brandy.

Put cherries in a pan and add corn flour, sugar and cherry brandy.  Cook until thickened, then spread over 2 sponge slices.  Leave to chill until mass has jellied.

Whip Langage Farm whipping cream with sugar.  Spread 1/4 of whipped cream on first sponge, place second sponge on top and spread with a 1/4 of whipped cream.  Place last sponge on top and cover the whole gateau with whipped cream.  Decorate the gateau with grated chocolate and cherries.

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