Little Black Forest cakes

Recipe uploaded by

Mary Cadogan

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Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
2. Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
3. Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
4. Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.

Per serving

570 kcalories, protein 9g, carbohydrate 47g, fat 37 g, saturated fat 19g, fibre 1g, salt 0.45 g

'These little cakes looked very professional and tasted superb - the flavour of the kirsch came through beautifully'.

Latest comments and suggestions

• Sam Baker

  26 June 2008

  Sam Baker commented on this recipe

  I tried this for a family bar-b-que they were a great success, simple enough to do and look so fantastic. I found that I needed to leave the cake in a little longer than the receipe suggested.

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Ingredients

• 25g butter , melted and cooled, plus extra butter for greasing
• 5 eggs
• 140g caster sugar
• 25g cocoa powder
• 100g self-raising flour
• 250g cherries
• 284ml pot double cream
• 4 tbsp kirsch
• 25g dark chocolate , grated

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Difficulty and servings

Serves 6

Easily doubled

Preperation and cooking times

Prep 25 30 mins

Cook 12 mins

Vegetarian

Sponge only

Ingredients

• 25g butter , melted and cooled, plus extra butter for greasing
• 5 eggs
• 140g caster sugar
• 25g cocoa powder
• 100g self-raising flour
• 250g cherries
• 284ml pot double cream
• 4 tbsp kirsch
• 25g dark chocolate , grated

Per serving

570 kcalories, protein 9g, carbohydrate 47g, fat 37 g, saturated fat 19g, fibre 1g, salt 0.45 g

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