Little Black Forest cakes
- Mary Cadogan
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Serves 6
More effort
Prep: 25 mins - 30 mins
Cook: 12 mins
A star rating of 4.3 out of 5.7 ratingsRate
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These cute cakes make a perfect finish for a special dinner and you can bake the sponge up to two days ahead
Freezable (sponge only)
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
25g butter
melted and cooled, plus extra butter for greasing
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5 eggs
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140g caster sugar
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25g cocoa powder
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100g self-raising flour
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250g cherry
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284ml pot double cream
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4 tbsp kirsch
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25g dark chocolate
grated
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Nutrition: per serving
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kcal570
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fat37g
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saturates19g
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carbs47g
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sugars33g
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fibre1g
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protein9g
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salt0.45g
low
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Method
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step 1
Heat oven to 190C/fan 170C/gas 5. Butter and line a 30 x 35cm (or thereabouts) Swiss roll tin. Using an electric hand-held beater, whisk the eggs and sugar until they are thick and pale and the mixture leaves a trail when the beaters are lifted. This will take about 5-6 mins.
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step 2
Sift the cocoa powder and flour over the mixture, then fold in using a large metal spoon. Drizzle over the butter, then fold this in, too. Pour the mixture into the tin and gently level and smooth out with a palette knife. Bake for 10-12 mins, until the cake feels firm to the touch and springs back when lightly pressed.
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step 3
Turn the cake out onto a cooling rack and peel off the paper. Leave to cool. Meanwhile, select and reserve 6 cherries with stalks (to decorate), then stone the remainder. Whip the cream until it just holds its shape.
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step 4
Cut 12 rounds from the cake using a 7-8cm cutter or a glass, then sprinkle each with a tsp of kirsch. Set 6 cakes on a large plate or stand, spread with cream, then arrange the stoned cherries on top. Top with a second circle of sponge. Spread with the rest of the cream, sprinkle with chocolate, then set a cherry on each cake and serve.
Recipe from Good Food magazine, July 2008
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A star rating of 4.3 out of 5.7 ratings
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