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GSABO - S2- Ep1 - Recipes

Nasreen's Black Forest Gateau

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Sponge:

  • 155g butter, room temperature
  • 420g castor sugar, sifted
  • 8 eggs
  • 130g cocoa powder, sifted
  • 15g coffee granules
  • 50g dark chocolate, melted

Praline mousse:

  • 250g castor sugar
  • 250 whole pecan nuts
  • 16g powdered gelatine
  • 30ml cold water
  • 240g white chocolate
  • 148ml whole milk
  • 30g cream cheese
  • 2g salt
  • 140ml double cream
  • 15ml hazelnut syrup
  • 5ml hazelnut essence

Cherry jam:

  • 2 cans black cherries, drained
  • 60ml canned black cherry syrup
  • 250g granulated sugar
  • 38g cornflour
  • 1ml cherry oil
  • 1ml almond essence
  • 1 lemon, juice of
  • red food colouring

Cherry syrup:

  • 80ml canned black cherry syrup
  • 80ml cherry cordial
  • 1ml cherry oil

Ganache glaze:

  • 20g gelatine powder
  • 160ml cold water
  • 280ml whipping cream
  • 400g castor sugar
  • 140g cocoa powder, sifted
  • 250g glucose

Red mirror glaze:

  • 5g gelatine powder
  • 30ml cold water
  • 75g liquid glucose
  • 75g castor sugar
  • 37ml water
  • 50ml condensed milk
  • 150g white chocolate, melted
  • 1ml red food colouring
  • 1ml cherry oil

Cherry buttercream:

  • 125g white butter, room temperature
  • 250g icing sugar, sifted
  • 20ml milk
  • 7.5g acti-white powder
  • 1ml cherry oil
  • red food colouring

Decorations:

  • 6 chocolate bark shards
  • 8 praline shards
  • 6 whole maraschino cherries
  • 3 dark red roses
  • 1g bronze edible glitter

Cherry chocolate bark:

  • 100g dark chocolate, melted
  • 100g white chocolate, melted
  • 1ml cherry oil
  • 60g glazed cherries, halved
  • 1g red edible glitter
  • 1g bronze edible glitter

Preparation method

Sponge:

  • Pre-heat oven to 180 C
  • Grease and line 2 sheet pans (36x42cm)
  • Cream butter
  • Add castor sugar to butter, a little at a time
  • Add eggs, one at a time
  • Sift cocoa powder and combine into butter mixture
  • Add coffee granules to batter and combine well
  • Spoon batter into sheet pans, tap tray to settle batter
  • Bake for 10-15 minutes - sponge must lightly spring back
  • Remove and leave to cool
  • Once cool cut into 4 x 20cm circles
  • Spread dark chocolate over one sponge circle, allow to set

Praline mousse:

  • Melt the sugar, without stirring, to a caramel
  • Add pecans to caramel. Place on baking tray and allow to cool
  • Crush 3/4 of praline. Reserve a few shards for decorations
  • Bloom gelatine in water
  • Melt the chocolate
  • Boil the milk, cream cheese and salt, then remove from heat
  • Whisk the bloomed gelatine into the milk
  • Emulsify and whisk the hot milk into the melted chocolate
  • Allow to cool
  • Whip the cream and hazelnut syrup and hazelnut essence to soft peaks
  • Fold cream into cooled chocolate mixture, with 3/4 of the crushed praline

Cherry jam:

  • Boil the cherries (including the syrup), sugar and lemon juice
  • Take 60ml of the canned cherry syrup and mix with cornflour
  • Add the cornflour mix, cherry oil, almond essence and food colouring to the cherries
  • Bring to boil and stir until thick
  • Transfer to shallow dish and cool

Cherry syrup:

  • Whisk all the ingredients
  • Reserve for later use

Ganache glaze:

  • Bloom gelatine in water
  • Heat cream and sugar and allow to boil
  • Add glucose and cocoa powder and mix well. Blend well until combined
  • Remove from heat and add gelatine
  • Transfer glaze to shallow dish, allow to cool

Red mirror glaze:

  • Bloom gelatine in water
  • Boil glucose, sugar and water
  • Remove from heat, add gelatine and condensed milk
  • Pour mixture over chocolate. Blend very well
  • Add red food colouring and cherry oil
  • Transfer to shallow dish and cool

Cherry buttercream:

  • Cream butter
  • Add sifted icing sugar and acti-white powder, mix well
  • Add milk, cherry oil and food colouring to icing mixture
  • Transfer to bowl and set aside

Cherry chocolate bark:

  • Melt dark chocolate
  • Melt white chocolate
  • Add cherry oil to white chocolate
  • Cut into small pieces
  • Place dark chocolate onto baking tray
  • Add melted white chocolate to dark chocolate and make a swirl pattern using skewer
  • Add pieces of glazed cherries to chocolate
  • Sprinkle with red and bronze glitter
  • Place in fridge to set

Assembly:

  • Grease and line a 20cm spring form tin
  • Place 1st sponge circle (with chocolate base) down
  • Coat sponge with cherry syrup
  • Pipe praline mousse onto sponge
  • Cover mousse with cherry jam
  • Place 2nd sponge onto filling
  • Coat sponge with cherry syrup
  • Pipe praline mousse onto sponge
  • Cover mousse with cherry jam
  • Place 3rd sponge circle onto filling
  • Coat sponge with cherry syrup
  • Pipe praline mousse onto sponge
  • Coat mousse with cherry jam
  • Place 4th sponge circle onto filling
  • Place in freezer for 45 minutes
  • Remove cake from tin
  • Cover the cake in buttercream
  • Freeze cake for about 15 minutes
  • Pour ganache over cake
  • Dip knife/cake lifter into red mirror glaze, sweep in one motion over dark glaze
  • Drizzle more over if needed
  • Place in fridge fro 10-15 minutes
  • Carefully transfer cake to cake board
  • Decorate with chocolate bark, praline shards, cherries and edible glitter