Blackforest Gateau- The Traditional German Dessert


Blackforest gateau is the perfect indulgent dessert. Why not use a combination of  fresh or glazed cherries to really brighten up this delicious dessert?


For the chocolate sponge

100g dark chocolate (70% cocoa solids) chopped

4 medium eggs, separated

a pinch of salt

120g caster sugar


For the filling and icing

2tbsp kirsch

jar of dark cherry jam

150g unsalted butter, softened

75g full fat cream cheese

300g icing sugar, sifted

1 punnet of cherries

chocolate shavings (optional)


  1. Preheat oven to 180C/160C. Grease and line a baking sheet 30cm x 40 cm.
  2. Melt the chocolate in a bowl set over a pan of gently simmering water.
  3. Put the egg whites in a large, very clean bowl, add the pinch of salt and whisk slowly to soft peaks. Add a tablespoon of the caster sugar and continue whisking, adding tablespoons of sugar until it is all incorporated. The egg whites should have a silky white appearance (this is a meringue mixture)
  4. Add the yolks to the meringue and fold them in thoroughly. Take a spoon of the egg mixture and fold it into the chocolate until they have a similar consistency.  Add the chocolate to the remaining meringue mixture folding it in. It should have a mousse like texture.
  5. Pour the mixture into the baking tray, and using a spatula, spread it across the baking sheet. Bake for 10-12 minutes.  Remove from the oven and allow to cool in the baking tray.
  6. Put a large piece of baking paper on the work surface and remove the sponge from the tray, putting the top of the cake onto the baking paper. Peel back the baking paper from the base of the cake and cut it into three equal pieces.
  7. To make the icing, put butter and cream cheese in a bowl and whisk until fluffy. Reduce the speed of the mixer and gradually add the icing sugar, until well combined.  Mix in a tablespoon of kirsch into the buttercream.  Spread buttercream on to two pieces of the cake.
  8. To make the filling, mix a tablespoon of kirsch into the jam. Spread two pieces of the cake with the jam mixture.  Layer the cake pieces.
  9. Use the remaining butter cream to decorate the rest of the cake.
  10. Scatter the chocolate shavings evenly all around the edges of the cake.
  11. Pipe extra butter cream in little swirls on top, an place the cherries on top.



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