6 ISSUES FOR £6 Subscribe to Kent Life today CLICK HERE

Recipe of the month: Black Forest gâteau

PUBLISHED: 08:10 14 March 2015 | UPDATED: 08:10 14 March 2015

Black Forest gateau

Black Forest gateau

Archant

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

RECIPE

Black Forest gâteau (serves 4-6)

Cocoa cake with no flour

Ingredients

155g unsalted butter (at room temperature)

420g caster sugar

8 eggs (at room temperature)

130g cocoa powder

Method

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

Ingredients

1 sheet gelatine

1 tablespoon of water

120g milk chocolate

74g whole milk

Pinch of salt

1/2 tablespoon Kirsch

70g double cream

Method

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

Ingredients

8 sheets gelatine

80g water

280g whipping cream

400g caster sugar

80g water

140g cocoa powder

Method

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.

To assemble:

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.

More from Food & Drink

Wednesday, January 16, 2019

Enjoy a delicious lunch or a few cosy drinks after one of these countryside strolls. Here are five great pub walks in Kent

Read more
Wednesday, January 16, 2019

From gin-inspired affairs to chocolate-themed events, there is something to suit even the most discerning customer searching for an afternoon tea to remember

Read more
Tuesday, January 15, 2019

William Boscawen on why he’s loving making the world’s oldest alcoholic drink

Read more
January 2019

Winner of Kent Life’s Restaurant of the Year 2018, family run The West House in Biddenden has now extended its charms with the addition of four guest rooms

Read more
January 2019
Monday, December 17, 2018

We have selected five festive fizz cocktails from Stuart Ovenden’s The Orchard Cook Book

Read more
Thursday, December 13, 2018

Cute dogs and beer – do you need anything else? We pick 10 of the best dog-friendly pubs to bring your pooch

Read more
Monday, December 10, 2018

Andy has a confession: he loves the side dishes almost more than he loves the roast turkey. Here are three of his all-time favourites

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018
Monday, December 10, 2018

Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides

Read more
December 2018

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory
Kent Life Food & Drink awards 2016. Open for entries.

Latest Competitions & Offers

Subscribe or buy a mag today


subscription ad


Follow us on Twitter


Like us on Facebook


Local Business Directory

Search For a Car In Your Area

Property Search

Most Read

Latest from the Kent Life