Grange Hill Gateau Black Forest Gateau
|Frozen chocolate fresh cream sponge||1|
|Canned pitted black cherries||450 Gram (1 can)|
|Instant chocolate sauce||2 Tablespoon|
|Double cream||150 Milliliter|
|Plain chocolate||20 Gram, grated|
Take the cake while it is still frozen and put it on a board.
Using a large sharp knife cut the cake across in half through the cream in the centre.
Put one half on to a plate.
Open the can of cherries and drain the juice into a jug.
Cover the bottom half of the sponge with cherries, leaving a few to decorate the top later on.
Trail the chocolate sauce over the cherries and cover with the top half of the sponge.
Pour the cream into a small bowl and using a hand whisk, whisk the cream until it is thick and fluffy.
Using a palette knife spread the cream over the top and sides of the cake.
Leave the cake to defrost at room temperature (about 2 hours).
Just before serving decorate the top with the grated chocolate and the remaining cherries.