Black forest gâteau with chocolate sauce


For the gateau
  • 50g/1½oz self-raising flour, plus extra for flouring
  • 50g/1½oz unsalted butter, plus extra for flouring
  • 50g/1½oz caster sugar
  • 2 free-range eggs
  • 25g/1oz fresh cherries, halved, stones removed
  • 2 tbsp cocoa powder
For the filling
  • 50ml/2fl oz double cream, whipped
  • 50g/1½oz mascarpone
  • 2 tbsp clear honey
For the chocolate sauce
  • 50g/1½oz white chocolate, melted

Preparation method

  1. Preheat a baking sheet in the oven at 200C/400F/Gas 6.

  2. For the gateau, place all the ingredients for the gateau into the bowl of a food processor and blend until the ingredients take on a smooth texture.

  3. Remove the hot baking sheet from the oven, line it with greaseproof paper and place a greased and floured 5cm/2in chefs’ ring onto the tray. Pour the mixture into the ring and transfer the baking sheet to the oven. Bake the gateau mixture for ten minutes, or until it has risen and is cooked through.

  4. Remove the gateau from the oven and let it cool for a few minutes. Remove the chefs’ ring and slice the gateau in half along its width.

  5. For the filling, place all of the filling ingredients into a clean bowl. Mix the ingredients until the ingredients have combined and the mixture has a smooth texture.

  6. Spread the filling over one half of the cake and place the second half on top of the filling.

  7. To serve, place the gateau onto a clean plate and spoon the chocolate sauce over the top of the gateau.

Required techniques

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 1