Menu
GSABO - S2- Ep1 - Recipes

Leon's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sponge:

  • 200g butter
  • 75g dark chocolate
  • 300g flour
  • 375g castor sugar
  • 30g cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 eggs
  • 200g Greek yoghurt
  • 1ml salt
  • 100ml water, hot
  • 15ml Drambuie liqueur

Cherry jam:

  • 2 tins cherries, drained and chopped
  • 1/2 cup apple juice, unsweetened
  • 2 tbsp lemon juice
  • 15ml corn flour
  • 2 cups white sugar

Chocolate ganache:

  • 200ml double cream
  • 325g dark chocolate, chopped

Cream:

  • 3 tbsp icing sugar
  • 550g double cream
  • 3 peanut chocolate bars, chopped
  • 250ml creme fraiche

Assembly:

  • 100g dark chocolate, shavings
  • 1 punnet fresh mixed berries
  • 250ml fresh cream

Preparation method

Sponge:

  • Heat oven to 180 C
  • Spray and line the base of 3 x 20 cm cake tins
  • Melt the butter and chocolate
  • Mix the dry ingredients together
  • Whisk the eggs and yoghurt together
  • Add the chocolate mixture and the egg mixture to the dry ingredients
  • Add 100ml of hot water and whisk until smooth
  • Divide between the tins
  • Bake for 25 minutes or until a skewer comes out clean
  • Prick the cake as it comes out of the oven
  • Brush with Drambuie liqueur

Cherry jam:

  • Bring all the ingredients to the boil, stirring constantly until thick and smooth
  • Remove from heat and set aside to cool to room temperature

Chocolate ganache:

  • Heat the cream until just below simmer point
  • Pour over chocolate and stir until smooth
  • Set aside until thickened and spreadable

Cream:

  • Whisk the cream with the icing sugar to stiff peaks
  • Mix the chopped peanut bars and crème fraiche with the whipped cream

Assembly:

  • Once sponges have cooled, spread 2 of them with cream
  • Top with the cherry filling
  • Stack all three sponges on top of each other
  • Cover with chocolate ganache
  • Decorate with fresh cream, fresh mixed berries and chocolate shavings