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Gluten Free Black Forest Cake With Cherries

Name: Gluten Free Black Forest Cake With Cherries
Prep time: 1 h 15 min
Cook time: 40 min
Cuisine: Other
Ingredients: For the dough:; 220 g Mix Pâtisserie; 7 eggs; 180 g sugar; 30 g cocoa powder; grated lemon peel; 1 vanilla pod; 1 pinch/es of salt; For the filling:; 1 glass sour cherries; whipping cream; chocolate flakes

1 hr 55 min

This mouth-watering dinner party classic combines the darkness of the chocolate and the lightness of the cherries to create the perfect gluten free cake… The literal cherry on top!

It´s not every day that you find the richness of the chocolate and the sweetness and freshness of the cherries in one heavenly gluten free black forest cake recipe. Just one bite of it and you´ll feel your taste buds melting into the bliss the cake provides. This cake is perfect for dinner parties and will leave all your guests begging for the recipe. Couple it with the heat of a cup of tea or coffee on a winter day for a unique combination of flavours and sensations.

Cook

Preparation

in 1 hour and 15 minutes

Cooking

in 40 minutes

Temperature

180 °C

Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (around 25 cm wide) and dust your work top with flour.
Put the eggs and sugar in a mixing bowl and beat until frothy (approx. 10 minutes).
Add the grated lemon zest, the scraped out vanilla seeds and a pinch salt to the mixture and combine well.
Carefully fold in the sifted flour and chocolate powder. Pour the batter into the greased cake tin.
Bake in the oven for approx. 40 minutes.
Remove the cake from the oven and allow to cool.
Then remove the cake from the tin and cut horizontally through the middle so that you are left with 3 chocolate biscuit bases of equal thickness.
Whip the cream until stiff.
Drench the bottom base with cherry brandy, spread over approx. one third of the cream and scatter a handful of sour cherries over the same base.
Place the second base on top and repeat the process.
Place the third base on top, press down a little and drench with cherry brandy.
Spread the remaining cream over the entire cake and scatter over chocolate sprinkles.
Pipe 16 cream rosettes on the cake and garnish each with a cherry.
Finally, chill in the refrigerator.

Ingredients

For the dough:

220

Mix Pâtisserie

eggs

180

sugar

cocoa powder

grated lemon peel

vanilla pod

pinch/es of

salt