M&S RECIPE INSPIRATION
Mini black forrest gateau with chocolate collar
Our M& Collection King Cherries are the pick of the crop in Michael Caine’s levelled-up version of the classic Black Forest gateau, as seen on Cooking with the Stars.
Ingredients
- 1 M&S duck crown with sticky plum glaze
For the chocolate sponge:
- 5 large eggs
- 140 g caster sugar
- 100 g self-raising flour
- 25 g cocoa powder
- 25 g butter
For the Rice:
- 100g M&S Collection King Cherries, pitted
- 100g jam sugar
- Juice of half a lemon
For the cherry compote:
- 150ml double cream
- 2 tbsp icing sugar, sieved
- ¼ tsp vanilla extract
For the whipped cream:
- 25g dark chocolate, grated
To finish:
Method
- Heat the oven to 160° fan. Grease and line a 23cm x 33cm Swiss roll tin.
- Whisk together the eggs and caster sugar in a stand mixer fitted with a whisk, on a medium to high speed for 5 minutes, until pale and thick.
- Sieve the self-raising flour and cocoa powder into a large bowl, set aside.
- Melt the butter in a small saucepan on a low heat. Set aside.
- Fold the flour and cocoa powder into the whisked eggs until fully incorporated, using a large metal spoon. Fold in the cooled, melted butter.
- Pour the mixture into the lined tin. Bake for 12-15 minutes, until just firm.
- Remove from the oven and leave to cool in the tin for 5 minutes before turning out on to a cooling rack. Leave to cool completely.
- Cut out 12 discs using an oiled 6cm ring cutter. Set aside.
- Place the cherries in a small, deep-sided pan and crush with a potato masher. Add the jam sugar and lemon juice and bring to the boil over a low heat until the sugar has melted, around 1-2 mins.
- Increase the heat and boil for 4 minutes, then remove from the heat and pour into a shallow dish. Leave to cool and set.
- Transfer to a piping bag and set aside.
- Pour the double cream into a large mixing bowl and sieve in the icing sugar. Add the vanilla extract. Whip together until the cream holds medium firm peaks, using an electric hand whisk.
- Transfer into a piping bag fitted with a 1/2cm round nozzle. Chill until assembly.
- Lay a sponge disc onto a serving plate. Pipe a ring of the cream around the edge of the sponge and fill in the middle with some of the cherry jam.
- Place a second sponge on top and repeat. Top with a third sponge. Pipe a little more cream on top and drizzle with some of the cherry jam to decorate. Scatter with the grated chocolate.
- Repeat with the remaining sponge discs so that you have four mini Black Forest Gateaux in total.
