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GSABO - S2- Ep1 - Recipes

Asfeyah's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Chocolate sponge:

  • 400g eggs
  • 100g egg yolks
  • 300g castor sugar
  • 200g flour
  • 60g corn flour
  • 45g cocoa powder

Sugar syrup:

  • 250g water
  • 250g sugar

Fresh cream:

  • 500ml cream
  • 200 ml icing sugar

Cherries:

  • 410g tin black cherries (drained)

Chocolate:

  • 500g dark chocolate
  • 1m plastic sheet (cut into 2 equal pieces)

Isomalt:

  • 250g Isomalt
  • 1-2 drops brown gel colouring

Decoration:

  • 200g fresh black cherries
  • 250ml cream (whipped)
  • Roses

Preparation method

Chocolate sponge:

  • Pre-heat oven to 190 C
  • Line 3 x 25 cm spring form pans with baking paper
  • Sift dry ingredients (excluding castor sugar)
  • Beat eggs, egg yolks and castor sugar until light and fluffy
  • Add dry ingredients and fold in the mixture
  • Divide mixture into the 3 pans
  • Bake for 35 minutes
  • Remove from oven and allow to cool

Sugar syrup:

  • Boil water and sugar until sugar has dissolved into a thin syrup

Fresh cream:

  • Whip 500 ml cream with icing sugar until soft peaks form

Cherries:

  • Drain tinned black cherries

Chocolate:

  • Melt dark chocolate
  • Pour melted chocolate onto the 2 sheets of plastic and spread evenly
  • While the chocolate is still pliable, roll it around a rolling pin and place in the freezer to harden

Isomalt:

  • Melt Isomalt over heat, pour into a 15 cm bottomless round mold and allow to cool

Assembly:

  • Place 1 chocolate sponge cake on a cake board and moisten with sugar syrup
  • Place fresh black cherries and 250 ml whipped cream on the cake
  • Repeat in layers with remaining 2 chocolate sponge cakes, decorating with chocolate and roses on top
  • Use a blow torch to make sugar blown cherries and roses