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Cherry and Chocolate Gateau

Layers of chocolate sponge sandwiched with cherry jam and kirsch cream, topped with a rich chocolate meringue frosting and cherries.

Baking Vegetarian Dessert Chocolate Cherries

Estimated Nutrition

Calories

1075

kcal / serving

6450 kcal total

Carbs

109.2g

per serving

655.4 g total

Fat

65.9g

per serving

395.2 g total

Protein

13.1g

per serving

78.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

for the sponge

Cocoa Powder

sifted

tbsp

Icing Sugar

250

Caster Sugar

for the topping

150

Dark Chocolate

melted

tbsp

Chocolate Sprinkles

CondimentsSauces

200

Cherry Jam

Dairy

piece

Egg

free-range

Butter

melted, plus extra for greasing

400

Double Cream

piece

Egg White

free-range

150

Butter

softened

Fruits

piece

Lemon Juice

a squeeze

piece

Cherry

fresh, stalks on

GrainsCereals

115

Plain Flour

Liquids

tbsp

Kirsch

Method

Decorate with fresh cherries and chocolate sprinkles.

Cover the entire gateau with the chocolate meringue topping.

Repeat layering until four sponges are stacked with three layers of filling.

Place a sponge layer on a plate and spread with jam and kirsch cream.

Cut both sponges in half horizontally to create four layers.

Beat in the softened butter followed by the melted chocolate.

Beat for five minutes until the meringue is tepid.

Slowly pour hot syrup into egg whites while whisking on low speed.

Whisk egg whites with lemon juice until firm peaks form.

Boil sugar and 125ml water until the syrup reaches 121°C.

Whip cream to soft peaks and fold in kirsch and icing sugar.

Cool briefly in tins then transfer to a rack to cool completely.

Bake for 12 to 15 minutes until risen and firm.

Divide the mixture between the tins and tap to settle.

Gently fold in sifted flour and cocoa powder.

Whisk eggs, sugar, and melted butter until thickened and pale.

Grease and line the bases of two 23cm cake tins.

Preheat the oven to 180°C.

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