Pairs well with Dangerous Black Forest Gateau
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Dangerous Black Forest Gateau
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A quick and delicious Black Forest gateau made with a simple chocolate sponge, a honey cocoa syrup, and Dream Chantilly cream, decorated with strawberries, cherries, and grated chocolate. Ready in about half an hour and yields 16 pieces.
00:25:00 total
Serves 16
medium
Cake Dessert
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Ingredients
- sugar - 1 cup (granulated sugar)
- eggs - 5 (large eggs)
- vanilla extract - 1 small spoon (vanilla essence or extract)
- salt - a pinch
- flour - 1 1/4 cups (all-purpose flour)
- baking powder - 1/4 small spoon (about 1/4 teaspoon)
- raw cocoa powder - 1/4 cup (unsweetened cocoa powder for cake batter)
- raw cocoa powder - 1 large spoon (for syrup)
- honey - 2 large spoons (for syrup)
- boiling water - 1/2 cup (for syrup)
- Dream Chantilly cream - 2 packets (Egyptian brand whipped cream powder)
- iced milk - 1 cup (cold milk to beat with Chantilly cream)
- strawberries - watch the video to see (chopped, for filling)
- cherries - watch the video to see (for decoration)
- grated chocolate - watch the video to see (for topping)
- margarine - watch the video to see (for greasing the tray)
- flour - watch the video to see (for dusting the tray)
Instructions
- Prepare the cake batter: Beat together sugar, eggs, vanilla, and salt very well until reaching the ribbon stage, where the mixture falls in one piece from the whisk.
- Add dry ingredients: Gently mix in flour, baking powder, and raw cocoa powder at the lowest speed until the batter is smooth and well combined.
- Bake the cake: Pour the batter into a 30x40 cm tray greased with margarine and dusted with flour. Bake in a preheated oven at 180°C (356°F) on the middle rack until done (about 20-25 minutes). Then cool and peel the cake.
- Make the syrup: Mix one large spoon of raw cocoa, two large spoons of honey, and half a cup of boiling water until well combined. Use this to drizzle over the cooled cake.
- Prepare the Chantilly cream: Beat two packets of Dream Chantilly cream with one cup of iced milk until light, fluffy, and firm enough to hold shape.
- Assemble the cake: Cut the cake in half horizontally. Spread Chantilly cream on one half, add chopped strawberries, then place the other half on top. Use a hot knife dipped in boiling water to cut clean edges.
- Decorate: Grate chocolate over the top layer, cut the cake into 16 pieces by dividing lengthwise and widthwise, then arrange on a serving tray. Pipe roses using Chantilly cream and decorate with cherries.
