Recipe of the month: Black Forest gâteau
PUBLISHED: 08:10 14 March 2015 | UPDATED: 08:10 14 March 2015
Our Chef of the Year 2014 Andy McLeish shows you how to delight your family and friends this Easter with a classic cake everyone will love
The four-day Easter weekend is something I’m looking forward to as it’s been really busy at the restaurant and it will be good to let off some steam and relax with the family.
However, I’ve got quite a lot planned, so I’m not sure how much rest I’ll actually get. On Good Friday I’ll be cooking a special five-course dinner with two great chefs (and my very good friends) Gary Rhodes and Graham Garrett.
We’ll be preparing a delicious meal for the auction winner of a charity dinner we held at Chapter One last year. If you would like to see our special menu, then look out for exclusive photos on my twitter.
Depending on the weather, I’ll take my family camping on Easter Saturday, the kids love it. I also have a surprise egg hunt planned in our garden but I’m not sure how that will work with our dog; I’ve a feeling he may get to them before the kids.
Of course, no perfect weekend can be complete without great food. I’ll be making a slow-roasted lamb shoulder, with garlic, rosemary and thyme. I’ll cook the lamb overnight for seven hours on a low heat at 100 degrees. One great tip is that I place the meat on top of root vegetables, pour a tiny bit of water in the roasting dish, cover with baking parchment first and then with tin foil.
An hour before lunch, I turn up the heat to 180 degrees to caramelise, then serve the lamb with mash potato. It’s the perfect Sunday roast.
This month’s recipe is one of my favourite’s – Black Forest gâteau. It does take a little effort but trust me, it’s worth it – plus it’s gluten free. n
Black Forest gâteau (serves 4-6)
Cocoa cake with no flour
155g unsalted butter (at room temperature)
420g caster sugar
8 eggs (at room temperature)
130g cocoa powder
Preheat oven at 180 degrees.
Cream the butter and sugar in a mixer fitted with a paddle for fiver minutes.
Add the eggs one at a time, making sure to incorporate each one before adding the next.
Add the cocoa powder in three or four additions, then mix until fully incorporated, making sure to scrape the sides every so often.
Bake the mix on trays lined with parchment for 10-15 minutes depending on your desired thickness. Once cool, cut the cake with a 24cm metal ring and freeze.
Kirsch milk chocolate mouse
1 sheet gelatine
1 tablespoon of water
120g milk chocolate
74g whole milk
Pinch of salt
1/2 tablespoon Kirsch
70g double cream
Soak the gelatine and the water, leave to rest for 10-20 minutes.
Melt the milk chocolate.
Heat the milk and add in the pinch of salt.
Melt the gelatine, including the additional water, and add to the heated milk.
Pour the hot milk into the melted chocolate in three or four additions, working with a rubber spatula to ensure a smooth paste. After adding all the milk, use a stick blender to emulsify the mixture for two minutes.
While the chocolate cools down to body temperature, whip together the Kirsch and double cream, ensuring soft peaks of consistency.
Fold the cream into the chocolate and set into the lined 12-inch metal ring. Freeze immediately.
Dark mirror glaze
8 sheets gelatine
280g whipping cream
400g caster sugar
140g cocoa powder
Soak the gelatine into the first measurement of water and leave to rest for 15-20 minutes.
Heat the cream, adding the sugar and second measurement of water. Then boil for two minutes.
Remove from the heat and add both the soaked gelatine (including the water) and the cocoa powder.
Blend with a stick blender until smooth and shiny. Keep in the fridge up to two weeks and heat in the microwave to a lukewarm temperature before using.
Brush the bottom of the frozen cake with melted chocolate so it won’t stick to the plate, then return it to the freezer.
Warm the glaze to body temperature and use it on the cake, which must be well frozen at this point.
Garnish the surface with cherries and allow a couple of hours to thaw.