Black Forest Gateau Recipe - Great British Chefs

Stephen Crane's enticing Black Forest gâteau recipe easily trumps the frozen version and gives the classic dessert a much needed makeover. A top layer of chocolate sponge gives way to a melange of extraordinary flavours. Serve with cherry sorbet for an added touch.

Ingredients

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Chocolate sponge

200g of Griottine cherries, kirsch reserved for soaking the sponge
100g of caster sugar
20g of cocoa powder
150g of egg white
100g of butter, melted and warm
100g of egg yolk
125g of 70% bitter chocolate

Vanilla and white chocolate mousse

100g of white chocolate couverture pistoles, or white chocolate buttons
1 gelatine leaf, softened in cold water
200g of double cream
2 vanilla pods, split and seeds scraped
300g of double cream, whipped to soft peaks

Dark chocolate délice

350g of 55% chocolate pistoles, or dark chocolate buttons
200ml of cream, whipped to soft peaks
100g of egg yolk
50g of caster sugar
250ml of whole milk
250ml of cream

Chocolate feuillantine

125g of milk chocolate
500g of praline paste, 50% hazelnut, 50% almond blended together
250g of feuilletine

Garnish

50g of dark chocolate, grated
100ml of cream
8g of cherries, de-seeded and stored in the fridge
8 fresh mint leaves

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Thermometer
6cm high sided ring moulds

For the chocolate sponge, place the egg whites in the bowl of a food mixer with a whisk attached. Set to a medium to high speed and whisk until the egg whites start to increase in volume, then slowly add the sugar. Continue to whisk until the meringue has reached medium peaks

150g of egg white
100g of caster sugar

Preheat the oven to 170˚C/gas mark 3-4. Meanwhile, melt the chocolate in a bain marie. In a separate bowl, sift the cocoa powder over the egg yolks, whisking thoroughly to combine. Slowly pour and continue to whisk in the melted butter. Remove from the heat and allow to cool before gently folding in the meringue, 1/3 at a time to incorporate as much air as possible

100g of egg yolk
20g of cocoa powder
100g of butter
125g of 70% bitter chocolate

Line a shallow baking tray with parchment and evenly spread out the chocolate sponge mix. Place into the oven for 10 minutes, then remove and allow to cool completely before handling

Use a 6cm pastry cutter to make 16 rounds of the sponge. Use 8 of of the sponge rings as the base and place into a high sided 6cm pastry ring. Reserve the other 8 round until later

For the vanilla and white chocolate mousse, pour 200ml of double cream into a pan with the vanilla. Bring to the boil and then remove from the heat

200g of double cream
2 vanilla pods

Place the white chocolate into a bowl and pass the hot vanilla cream through a fine chinoise onto the chocolate, stirring to dissolve. Add the softened gelatine and whisk to combine. Set aside to cool slightly

100g of white chocolate couverture pistoles
1 gelatine leaf

While the white chocolate mix is cooling, use a pastry brush to soak the chocolate sponge base in the kirsch, reserved from the griottine cherries. Once the chocolate mix is cool, fold in 300ml of whipped double cream. While still runny, pour the white chocolate mix over the soaked sponge to create a 2nd layer, around 5mm in thickness

300g of double cream, whipped to soft peaks

Remove the pips from the griottine cherries, cut in half and place seven halves into each of the 8 rings on top of the white chocolate layer. Press down firmly so the white chocolate mixture fills out all the gaps between the two layers of sponge

200g of Griottine cherries

Use up any leftover liquid from the griotinne cherries to brush the top layer of chocolate sponge before pressing the top layer lightly down into the ring. Set in the refrigerator for up to 2 hours

For the dark chocolate délice, combine the cream and milk in a pan and bring to the boil. Meanwhile, whisk together the yolks and sugar in a large bowl until smooth and pale in colour

250ml of whole milk
250ml of cream
100g of egg yolk
50g of caster sugar

Slowly add the cream mixture to the yolks and sugar while whisking continuously. Return the liquid to the pan to make a crème anglaise. Stir on the heat until it is thick enough to coat the back of a spoon. When it is ready, measure out 500ml and set aside

Melt the dark chocolate in a large bowl over a bain marie. While the crème anglaise mix is still hot, slowly pour into the chocolate, in three parts, whisking as you go. Allow to cool to 37˚C

350g of 55% chocolate pistoles

As the chocolate mixture is cooling to temperature, gently fold in the cream. Pour the mix into the gâteau rings, covering the top layer of sponge. Allow to set for a minimum of 4 hours

200ml of cream

For the feuillantine, combine the praline paste and chocolate and melt over a bain marie until smooth in texture. Add the crispy feuillantine to the chocolate mix and stir to combine

500g of praline paste
125g of milk chocolate
250g of feuilletine

Prepare 2 sheets of greaseproof paper (39 x 27cm). Place one sheet down on a work surface and then pour and spread the mixture across the sheet. Place the second layer of greaseproof paper on top and use a rolling pin to flatten and create a thin, even layer of chocolate. Place onto a tray to set in the freezer

Take a 6cm pastry cutter and dip into hot water for 15 seconds, wipe dry and cut into the feuillantine. Repeat until you have 8 discs. Place the discs into a slightly off centre position on each plate

For the garnish, whip the cream to medium peaks and place in a piping bag with a small star shaped nozzle. Slice the cherries into quarters

100ml of cream
8g of cherries

Run a hot knife along the insides of the moulds to dislodge the gateau and then slide out gently. Roll each gateau in the grated dark chocolate to evenly coat the sides

50g of dark chocolate, grated

To serve, place the finished gateau on top of each feuillantine. Pipe a small rosette of cream on top with 2 pieces of fresh cherry. Garnish with a fresh mint leaf, a touch of cream a slice of cherry and serve

8 fresh mint leaves

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Stephen Crane

As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.

Black Forest gâteau

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