Name: Black Forest gâteau
Yield: 8 servings
Cuisine: Bake
Ingredients: 3.00 eggs; 250.00 ml castor sugar; 50.00 ml water; 50.00 ml milk; 50.00 ml butter or margerine; 50.00 ml cocoa powder; 375.00 ml flour cake; 10.00 ml Baking powder; 2.00 ml salt; 5.00 ml vanilla essence; 10.00 ml sherry; 425.00 g cherries black, stoned, tinned in syrup; 750.00 ml cream fresh, whipped; 200.00 g chocolate grated

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Ingredients (14)

CHOCOLATE CAKE

3.00	eggs
250.00 ml	castor sugar
50.00 ml	water
50.00 ml	milk
50.00 ml	butter — or margerine
50.00 ml	cocoa powder
375.00 ml	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
5.00 ml	vanilla — essence

FILLING

10.00 ml	sherry
425.00 g	cherries — black, stoned, tinned in syrup
750.00 ml	cream — fresh, whipped
200.00 g	chocolate — grated

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Method:

CAKE:
Whisk eggs and sugar together until light and fluffy.
Bring water, milk and butter to boil. Mix in cocoa powder.
Sift flour, baking powder and salt together. Add to egg and sugar mixture gradually, beating continuously. Add boiled mixture and essence.
Pour into two greased and lined 20 cm round cake tins and bake for 25 to 30 minutes at 180 ºC.
Leave in tins for a few minutes before turning onto a wire rack to cool.
Halve each layer horizontally.
TO ASSEMBLE:
Mix sherry with 125 ml cherry syrup.
Place one layer of cake onto a serving platter. Sprinkle with some of the cherry syrup. Cover with a thin layer of cream.
Halve three quarters of the cherries and spread one half over layer. Repeat with next layer until final cake layer has been used.
Cover sides of cake with cream and sprinkle chocolate round sides.
Top with glacé cherries (optional).