Little Black Forest cakes
These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead
Difficulty and servings
Serves 6
Easily doubled
Preparation and cooking times
Prep 25 - 30 mins
Cook 12 mins
Vegetarian
Sponge only
- 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.
- 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.
- 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.
- 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, sugar 33g, salt 0.45 g
Recipe from Good Food magazine, July 2008.
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http://www.bbcgoodfood.com/recipes/6542/
http://www.bbcgoodfood.com/recipes/6542/
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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
Preparation 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, sugar 33g, salt 0.45 g
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26 June 2008
Sam Baker commented on this recipe
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05 May 2010
ZeTallGerman rated and commented on this recipe
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