Black Forest Gateau is a classic recipe for the most delicious dessert cake. It’s a chocolate cake layered with cream and cherries that was incredibly popular in the 1970s and continues to be popular today.
Image by Manfred Richter from Pixabay
Home & Freezer Digest
Back in November 2009, I wrote an article about a great little magazine I used to buy in the early 1980s called ‘Home and Freezer Digest’, it was one of the few home cooking magazines about at that time and I learned a lot from its pages.
Reader Requests
Just this week I’ve had a couple of comments on this post from other women who enjoyed the magazine but, for one reason or another, have missing copies with missing favourite recipes. I couldn’t help out Maggie with a Dutch Apple Cake recipe, but I did have the Black Forest Gateau recipe that Diane6 was looking for.
Will it Freeze?
Christmas from the Freezer
100 Best Apple Recipes
The Complete Freezaway Christmas Cookbook
Black Forest Gateau
And so to the Black Forest Gateau, there are two different recipes in the two Christmas books, this is the recipe from Christmas from the Freezer.
Black Forest Gateau
Ingredients
- 100 grams (0.6 cups) plain chocolate semi-sweet
- 4 (4) eggs
- 100 grams (0.8 cups) self-raising flour
- 25 grams (0.2 cups) cornflour
- 1 pinch (1 pinch) of salt
- 150 grams (0.6 cups) butter 1softened
- 100 grams (0.5 cups) caster sugar
- 300 millilitres (0.5 pint) double cream
- 3 tablespoon (3 tablespoon) black cherry jam
Decoration
- 100 grams (0.6 cups) plain chocolate semi sweet
- 8 (8) cherries from the black cherry jam
Instructions
- Break up the chocolate and melt in a basin over hot, not boiling water
- Separate eggs. Sift together flours and salt.
- Cream butter and sugar until light and fluffy.
- Add melted chocolate and egg yolks beat well.
- Whisk egg whites stiffly. Fold four into the mixture, then the egg whites.
- Put into a 7in (17.5cm) greased and lined tin.
- Bake (325F, 170C, Gas 3) about 55 mins
- Cool cake in the tin, then turn out. Whip cream. Split cake in two.
- Spread with black cherry jam, then a third of the cream.
- Sandwich cake together. Spread the second third of cream smoothly over top.
- Fill remaining cream into a piping bag and pipe 8 rosettes on top of the cake.
Notes
Nutrition
I have not made this recipe, but the quality of the recipes in H&F Digest is similar to that of BBC Good Food, I have never had a problem with them. I hope you enjoyed this little bit of 80s cooking.
Jacqueline says
Well that is a new one on me. It was good that you found the recipe. Bet it was much appreicated 🙂
The KitchenMaid says
Those are brilliant – funny how food styling moves on but we still crave those recipes, isn't it?