Black forest gateau

Ingredients

670g jar Morello Cherries 200g dark chocolate, finely chopped 150g milk chocolate, finely chopped 350ml thickened cream 150g (1 cup) plain flour, sifted 35g (1/3 cup) cocoa powder, sifted 6 eggs 215g (1 cup) caster sugar 60g butter, melted 120g dark chocolate, extra, finely chopped Pinch of table salt 125ml (1/2 cup) pouring cream White and dark chocolate curls, to decorate (you can use but we

didn't)

Equipment

Measuring cup Microwave safe bowl Electric beater Microwave Whisk Saucepan Cake pan

Step 1

First off we need to drain the cherries

Make the ganache

Chop both the milk and dark chocolate and add the thickened cream. Put them into a microwave safe bowl.

Place in the microwave for 2 to 3 minutes stirring every 30 seconds

Chill the ganache for 1 hour

Use an electric beater and mix until thick and spreadable

Heating the oven

Meanwhile preheat oven to 180 c

Line a cake 26cm (base measurement)non stick cake pan

The cake

Place flour and cocoa in a bowl

Place eggs and caster sugar in a separate bowl over a saucepan filled one third of the way with simmering water

Whisk the eggs

Whisk the mixture for 4 minutes or until warm. Then remove from heat

Beating the mixture

Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted

Fold flour mixture into egg mixture until just combined. Fold in the butter.

Pour into lined pan and bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.

Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.

Place cake base on a plate.. Spread over half the cream mixture. Top with one-third of the cherries. Pour over ganache and set aside to set. Top with remaining cherries and chocolate curls.