Category: dessert

Black Forrest Gateau recipe… Tim’s Ultimate cake!

Black Forrest Gateau cake recipeIt was Tim’s birthday last Monday and his favourite cake is a Black Forrest Gateau. I have made this for him a few times but never properly. Really I just made a chocolate cake with cherries and cream. He was not satisfied! So I decided this year I was going to do it properly, but as usual I decided this the day before and had to get some ingredients at the last minute, but not your normal ingredients, no, no I had to find Kirsch. Now I don’t know what it’s like where you live, but in my neck of the woods there’s plenty of off licences and plenty of wine and beer to buy, but Kirsch was not so easy to find!

Black Forrest Gateau cake recipe

The hunt was on!

Tim’s birthday just so happened to co-inside with my car having a rather lengthy stay in the garage. So my quest to find kirsch, cherry brandy and make the cake, all within the school day was a bit of a challenge. I tried all the shops within walking distance and got hold of the brandy no problem but the Kirsch was going to have to be a bike ride.

Now might be a good time to mention that I live in between two hills. The kind that you don’t notice when you’re pootling around in your car, but that make you seriously out of breath when you’re peddling your little legs off! So, when I leaned inside my local off licence – still on my bike- helmet on and asked for the Kirsch he said that the store across town would probably have some. So off I went with my rucksack on my back full of bubble wrap and padded envelopes to protect it from bumps and mefrom any accident. Sucess! They had. So I zoomed off home just in time to collect the girls from school.

I baked the sponges first thing in the morning after school drop off then set off on my quest. When the girls got home that afternoon we put the cake together. At first when I couldn’t find the kirsch I was going to do without it, I mean wouldn’t the cherry brandy make a good enough substitute? In a word. No. The Kirsch (as you will see in the recipe below) is used with the jam filling and has a much more alcoholly taste than the sweetness of the brandy which is soaked into the sponges.

The finished cake was popped into the fridge and when Tim got home from work we had dinner together with the cake planned as a big surprise. When he went to get milk out of the fridge to make tea he was met with a “”Noooooooooo!”” buy the three main ladies in his life! Poor thing jumped out of his skin.

Anyway, he loved the cake as I did and with all that alcohol surprisingly so did Beau!

So here’s what I made…

Black Forrest Gateau recipe

Cake Ingredients

225g butter, at room temperature

225g caster sugar

160g  self-raising flour

65g cocoa powder

½ tsp baking powder

4 medium eggs

Decoration and fillings

340g jar of morello cherry jam (any cherry jam will work)

1 tin cherries- drained

2–3 tbsp Kirsch (Yep all that effort for 2-3 tablespoons! But it was worth it)

75 ml oz cherry brandy (morello cherry brandy is best but beggars can’t be choosers!))

600ml  double cream

30g dark chocolate, grated

fresh cherries, to decorate the top

To make Black Forrest Gateau

  1. Preheat the oven to 190°CGas 5. Grease 3 x 8 inch round tins and line the base with baking paper. You can use two tins and cut the cake in half through the middle.
  2. Blend the butter and sugar together
  3. Add in the flour, cocoa powder, baking powder and eggs and blend until smooth
  4. Divide the mix into the cake tins and smooth it flat.
  5. Bake for 20–25 minutes until the cakes start to come away from the sides.
  6. Leave them to cool for 5 minutes before turning them out onto a wire rack to cool completely. Make sure you remove the baking paper so the cake doesn’t ‘sweat’

To make Black Forrest Gateau filling

  • Place the jam in a saucepan with the Kirsch until it melts. Add in the Cherries and simmer for 5 minutes. Leave to cool completely.
  • Whisk the cream until is forms soft peaks and set it to one side. I over whisked my cream. It doesn’t effect the taste but it spoils the look a bit.
  • Use a silicon pastry brush to soak the cakes with cherry brandy.
  • To assemble –  place one cake on a plate then spread it with the jam. Add cream to another cake. Sprinkle with grated chocolate then place them together.
  • Repeat with the next two cakes ending with a cream topping on the top of the cake.
  • I piped some cream onto the top and placed a fresh cherries all around the outside edge, but anything goes here! Sprinkle with the last of the chocolate and you’re ready to serve!
  • We placed our cake in the fridge for a few hours and it tasted great.
  • Although this cake will taste best on the day you make it we kept this one in the fridge and tried to pace ourselves and ate it for the next 4 days. Black Forrest Gateau cake recipe

Well, when I say we ate it, I actually mean me. Benefits of working from home!

enjoy!

What exactly is Clafoutis?

A few weeks ago Tim and I went to Norfolk for our friend Charlotte’s wedding. Norfolk is beautiful and I wish we could have stayed longer than just a short weekend.
We stayed at a hotel in Blakeney which is on the North Norfolk coast. It was raining when we arrived. It was raining a lot! We braved the seafront anyway and took a windswept stroll. On the way back we decided which pub to have our dinner in. We chose the The White Horse.  As we walked into the seemingly empty pub we were asked if we had booked. They “squeezed” us into the empty conservatory and pretty quickly it became surprisingly very full. It would seem that Blakeney has the best food around and every pub/restaurant/hotel in the area get’s booked up in advance. Good job we headed out to fill our tummies so early in the evening!

As this is a baking blog I’m not going to bore you with what we both ate. I’ll just say that egg and local asparagus were involved in the started and neither Tim nor I could finish our main meals. Seriously large portions!

Dessert, not surprisingly is my favourite part of any meal and the menu on offer here was fantastic. I love to try out new dishes on a menu. It’s so boring to see the same old stuff time and again. When it came to choosing I knew exactly what it had to be.

Clafoutis

What’s for dessert?

Before I tell you about dessert I should let you know that I have a small addiction to diet coke, well not really diet coke, Dr Pepper, but it’s not easy to come across, especially when you’re looking at a dessert menu! On the menu under”Saving the best till last...“, number three was “Wild Morello kirsch soaked cherry Clafoutis, Coca Cola syrup, toasted almonds and Creme Fraise

Well, I was convinced on the spot that this was the pud for me. I had absolutely no idea what a Clafoutis was but it had a Coca Cola syrup – the first I time I had ever seen this done- and it sounded French which meant great taste and probably very fattening! What could go wrong?

The Clafoutis

When it arrived I was really impressed. I mean who wouldn’t want a mini skillet all to themselves? 10/10 for presentation. Don’t you think it looks great?

So what is Clafoutis?

Clafoutis is a ‘flan type batter with cherries and powdered sugar‘ according to Wikipedia. Am I the only person to not know what it is? Have you heard of it? I’ve Googled it since and come up with a ton of recipes which I can’t wait to try out. Apparently experts say that you should leave the cherry stones in when baking as it adds to the flavour so, I’ll be giving that a go when I make it.

Needless to say it was deelish! This dish was the perfect balance of cake and pudding. The Coca Cola syrup didn’t really taste of the black stuff, but it was lovely anyway and now I’ve discovered a new pudding. Do you have a great Clafoutis recipe? If so please let me know!

all gone Clafoutis

So, next time you’re in Norfolk, it’s definitely worth checking out the The White Horse pub. Fantastic grub and the perfect end to a wet and windy walk along the Norfolk sea!

EmmaMT

Rhubarb & white chocolate cake recipe

rhubarb!

Rhubarb cake

When my friend Sam asked if I wanted some of her Mum’s freshly grown/picked rhubarb I jumped at the chance. I had never baked with it before so I did what every cake obsessed blogger would do. I trawled through all my cook books looking for a nice juicy cake recipe to share with you all. EVERY ONE OF THEM! (I’ve got a lot!) Guess how many rhubarb recipes I found? Two. One was for rhubarb crumble and one was for rhubarb chutney! I mean come on you celeb chiefs. What’s wrong with good old rhubarb?

Luckily Sam sent me a link to a great blog mygloriousfood.com where the author Nadia has a great rhubarb cake recipe. I tweaked it just a little (who doesn’t love white chocolate with their rhubarb?) I hope Nadia doesn’t mind!

The Ingredients

  • 160 g butter at room temperature
  • 180 g caster sugar
  • 3 eggs
  • 1 tsb vanilla essence
  • 150 g plain flour
  • 50 g ground almonds
  • 2 tsb baking powder
  • 250 g rhubarb
  • 100g white chocolate – chopped up into little pieces
  • icing sugar to sprinkle

How to make Rhubarb and white chocolate cake

Heat your oven to 180°C, Fan 160°C,  Gas mark 4. Line a 9″ cake tin with grease proof paper. Or cheat like I did and use a silicon cake ‘tin’- no paper required.


Rhubarb cake recipe

Blend the butter and sugar together till smooth

Rhubarb cake recipe

Chop up the rhubarb into 2cm pieces

Rhubarb cake recipe

I didn’t have any chopped almonds so I decided to use my fab hand held blender attachment to chop them up

Rhubarb cake recipe

Et voila! It worked! Hooray for having equipment on hand…. and a packet of almonds!

Rhubarb cake recipe

Add the eggs one at a time with a little flour to prevent it from curdling. Mix in the remaining flour and baking powder along with the vanilla essence.

Rhubarb cake recipe

Add the chopped almonds and white chocolate

Rhubarb cake recipe

Scoop the cake batter into the cake tin

Rhubarb cake recipe

Put the rhubarb on top of the cake mix and push it in with your finger so it sinks in a bit.

Rhubarb cake recipeMy rhubarb didn’t squidge in that deep but it didn’t matter, it sinks in when it’s baked anyway. Sprinkle a couple of tea spoons of sugar over the top of the cake and pop it in the oven for 30-35 minutes. It’s baked to perfection when a skewer comes out clean and your house smells divine!!

Once it’s baked leave it to cool down on a rack for a short while. Sprinkle icing sugar over the whole cake and eat it before it cools down too much. It tastes sooooo good while it’s still warm.

You can add ice cream, custard or just plain cream but to be honest I had it on it’s own. In fact if I’m completely truthful I had to make this cake twice. I promised my dad a slice – as he loves rhubarb and I ate practically the whole first cake on my own. It’s my new favorite. I couldn’t leave it alone!

Rhubarb cake

enjoy!

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