Black Forrest Gateau... Hmmm

Tiempo de hacer una Selva Negra!!! *drools*

http://cyclingcook.blogspot.com/2008/12/retro-black-forest-gateau.html

Recipe

For the chocolate sponge:

• In a large bowl or mixer beat 150g/6oz butter with 150g/6oz of granulated sugar until light and fluffy.
• Add three eggs to the mix and beat well.
• Gently mix in 150g/6oz self raising flour, replacing two tablespoons of the flour with cocoa powder.
• Pour into a greased and lined round baking tin (approx 25cm), bake at gas 4/350f/180c for around an hour or until a skewer comes out clean.
• Leave to cool completely before slicing into three layers.

For the filling:

• Whip 1 pint of whipping or double cream until it holds stiff peaks, be careful not to over-whip.
• Drain three 400g cans of cherries in juice reserving the juice.
• Mix two thirds of the reserved juice with a heaped tablespoon of cornflour and a splash of brandy. Heat gently in a saucepan until the liquid has clarified and thickened. Cool completely.
• To make the syrup bring the remaining juice to the boil in a small pan, adding sugar to taste and a splash of brandy. Reduce by half.

For the chocolate edging:

• Line a baking tray with cling film then melt 250g of good dark chocolate.
• Spread the molten chocolate over the cling film to form a thin layer.
• Leave to set the break into shards.

To construct the cake:

• Place the first layer of the cake on the plate or stand you intend to serve it from (it will be impossible to move later).
• Drizzle with one third of the syrup.
• Add one third of the cream.
• Then add one third of the cherries.
• Finally spoon over one third of the thickened juice.
• Repeat with the remaining layers.
• Place the chocolate shards around the edge for decoration.
• Admire your cake!