Revisited Black Forest Gateau
Cake
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Cook Time
5 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Revisited Black Forest Gateau is ready in 5 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This revisited Black Forest gateau is an explosion of flavours! I have always loved this classic, but I wanted to make it even easier to make with the Thermomix®. The intense dark chocolate goes perfectly with the sweetness of the cream and the acidity of the cherries. Almond powder provides a soft texture and a subtle taste. It is a perfect dessert for a birthday or any other special occasion. It takes a bit of time, but the result is really worth it. You can even prepare the biscuit the day before to save time. A real treat for the taste buds!
Ingredients (14 ingredients)
-
3 packet vanilla sugar
-
1 packet baking powder
-
40 cl whipping cream
-
200 g dark chocolate
-
to taste salt
-
25 g icing sugar
-
50 g flour
-
100 g cocoa powder
-
6 piece egg
-
10 cl kirsch
-
200 g caster sugar
-
100 g melted butter, lukewarm
-
75 g almond powder
-
500 g natural black cherries
Preparation (8 steps)
Preparation of ingredients
Preheat the oven to 180°C. Butter and flour a cake tin. Set aside.
Mixing the dry ingredients
In the Thermomix® bowl, pour 3 sachets of vanilla sugar, 1 sachet of baking powder, 50 g of flour, 100 g of cocoa powder, a pinch of salt and 75 g of almond powder. Mix 10 Sec./Stufe 4.
Adding the wet ingredients
Add 6 eggs, 200 g of caster sugar and 100 g of lukewarm melted butter in the Thermomix® bowl. Mix 30 Sek./Stufe 5.
Baking the cake
Pour the batter into the prepared tin and bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Preparation of the chocolate cream
While the cake is cooling, prepare the chocolate cream. Put 200 g of dark chocolate in pieces in the Thermomix® bowl. Mix 10 Sek./Stufe 8.
Melt the chocolate
Add 40 cl of whipping cream to the chopped chocolate. Melt 3 Min./50°C/Stufe 2.
Assembling the cake
Cut the cooled cake into two or three discs. Soak each disc with 10 cl of kirsch. Spread a layer of chocolate cream on each disc and garnish with natural black cherries (500 g).
Decoration
Cover the cake with the remaining chocolate cream and sprinkle with 25 g of icing sugar. Refrigerate for at least 2 hours before serving.
Finished cooking? Great! 🎉
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Created by
Camille Bernard
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk (including lactose)
- Nuts: Almonds
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