Chocolate and Fresh Cherry Gateau Recipe

Chocolate and Fresh Cherry Gateau Recipe

Ingredients : Makes one 20cm round cake

115 g

150 g

3

175 g

60 ml

150 g

5 ml

2.5 ml

350 g

45 ml

5 ml

 

For the frosting

115 g

50 g

50 ml

 

To decorate

75 g

18

Butter

Caster sugar

Eggs, lightly beaten

Plain chocolate chips, melted

Kirsch

Self-raising flour

Ground cinnamon

Ground cloves

Fresh cherries, stoned and halved

Morello cherry jam, warmed

Lemon juice

 

 

Plain chocolate chips

Unsalted butter

Double cream

 

 

White chocolate chips, melted

Fresh cherries, few roses leaves,

washed and dried

 

Method :
  • Preheat the oven to 160oC/325oF/Gas 3. Grease, base-line and flour a 20cm round spring form tin.
  • Cream the butter and 115 g of the sugar until pale. Beat in the eggs. Stir in the chocolate and half the kirsch.
  • Fold in the flour and spices. Transfer to the tin and bake for 55-60 minutes, or until a skewer inserted in the centre comes out clean. Cool for 10 minutes then transfer to a wire rack.
  • For the filling, bring the cherries, remaining kirsch and sugar to the boil, cover, and simmer for 10 minutes. Uncover for a further 10 minutes until syrupy. Leave to cool.
  • Halve the cake horizontally. Cut a 1cm / 1/2 inch deep circle from the base, leaving a 1cm edge. Crumble into the filling and stir to form a paste. Fill and cover the cake base.
  • Sieve the jam and lemon juice. Brush all over the cake.
  • For the frosting, melt all the ingredients.
  • Cool, pour over the cake. Decorate with chocolate-dipped cherries and leaves.

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