Black Forest Gateau
|Caster sugar||6 Ounce|
|Plain flour||6 Ounce, sifted|
|Cherry brandy||8 Tablespoon|
|Black cherries||1 Pound, drained (1 Can)|
|Double cream||1 Pint, whipped (600 Milliliter)|
|Plain chocolate||3 Ounce, grated|
Grease and flour two 20 cm / 8 inch round cake tins.
Place the eggs and the sugar in a bowl over a pan of simmering water and whisk until they form a trail.
Remove the bowl from the pan and whisk until the mixture is cool.
Fold in the flour mixture gently.
Divide between the tins and bake in a preheated oven for 30-40 minutes.
Leave the cakes to cool in the tins.
Turn out on to wire racks.
Split the cakes in half horizontally when cold.
Sprinkle 4 tablespoons of both the cherry brandy and cherry juice on each layer.
Sandwich a third of the cream and half the black cherries between each layer.
Spread half the remaining cream around the sides.
Arrange the remaining cherries on the top, leaving a border for rosettes of whipped cream.
Slake the arrowroot into the reserved cherry juice.
Bring gently to the boil, stirring until the sauce clears and thickens, then pour over cherries.
Pipe cream rosettes round the edge and cover the sides with the chocolate.