Craving a rich, indulgent dessert that aligns with your vegan lifestyle? Look no further! This vegan Decadent Black Forest Gateau is a show-stopper for any occasion. Let’s dive into this luscious recipe and satisfy that sweet tooth.
Ingredients
For the Sponge:
- 125 g caster sugar
- 3 large eggs (use 3 tbsp of aquafaba for vegan version)
- 100 g plain flour
- 25 g cocoa powder
- 2 Tbsp. kirsch liqueur (optional)
For the Topping:
- 150 ml whipping cream (use coconut cream for vegan version)
- 200 g plain chocolate (ensure it’s vegan)
- 400 g can cherries in natural juices
- 2 Tbsp. seedless raspberry jam
- 200 ml double cream (use coconut cream for vegan version)
- A few fresh cherries
- A little grated chocolate or curls (ensure it’s vegan)
Directions
Step 1: Preparation
- Heat oven to gas mark 6/200°C (180°C in a fan oven).
- Prepare a baking tin by lining it with parchment paper.
Step 2: Making the Sponge
- Put sugar and aquafaba into the bowl of an electric mixer.
- Whisk for 10 minutes until the mixture is pale and thick enough to leave a trail when the whisk is lifted.
- Sift flour and cocoa into the mixture.
- Carefully fold in the dry ingredients using a large metal spoon.
- Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners.
- Bake in the center of the oven for 10-12 minutes, until risen and just firm to the touch.
- Leave to cool in the tin. Sprinkle with kirsch if using.
Step 3: Preparing the Ganache
- Heat the coconut cream to a gentle simmer.
- Pour it over the chocolate and stir until smooth.
- Leave to cool until thickened.
Step 4: Preparing the Cherry Filling
- Drain the juice from the can of cherries into a saucepan.
- Add the raspberry jam and boil until reduced to 4 tablespoons.
- Add cherries and stir to coat them in the syrup.
Step 5: Assembling the Gateau
- Turn the cake out of the tin and peel off the baking paper.
- Trim off all edges and cut in half horizontally to give 2 long slices of cake.
- Spread ganache over the top of both cakes.
- Whip the remaining coconut cream until it just holds its shape.
- Spread two-thirds of the cream over one slice and top with the drained cherries.
- Arrange the remaining cream in heaped teaspoonfuls down the center of the other slice of cake and top with fresh cherries.
- Place this slice on top of the other, sprinkle with grated chocolate or chocolate curls, and chill until ready to serve.
Nutritional Information
- Prep Time: 30 minutes
- Cooking Time: 12 minutes
- Total Time: 42 minutes
- Kcal: 560 per serving
- Servings: 8
Enjoy this decadent vegan Black Forest Gateau, perfect for any special occasion or just to treat yourself. Share your creations and let us know how it turned out in the comments below!
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Decadent Black Forest Gateau
- Total Time: 42 minutes
- Yield: 8 1x
Description
The Black Forest Gateau is a timeless classic that offers a symphony of flavors with each layer. Its rich, chocolatey sponge paired with the tartness of cherries and the smoothness of whipped cream creates an irresistible combination that pleases both the eye and palate. The optional hint of kirsch liqueur enhances the cherry flavors, infusing the gateau with a sophisticated depth.
Ingredients
Black forest gateau sponge:
125 g caster sugar
3 large eggs
100 g plain flour
25 g cocoa powder
2 Tbsp. kirsch liqueur (optional)
For the topping:
150 ml whipping cream
200 g plain chocolate
400 g can cherries in natural juices
2 Tbsp. seedless raspberry jam
200 ml double cream
A few fresh cherries
A little grated chocolate or curls
Instructions
Step 1: Heat oven to gas mark 6/200°C (180°C in a fan oven).
Step 2: Put sugar and eggs into bowl of an electric mixer and whisk for 10 mins, until pale and thick enough to leave a trail when whisk is lifted.
Step 3: Sift flour and cocoa into mixture and fold in carefully using a large metal spoon.
Step 4: Pour mixture into prepared tin and use a spatula to smooth evenly into corners. Bake in the centre of oven for 10-12 mins, until risen and just firm to the touch. Leave to cool in the tin. Sprinkle with kirsch, if liked.
Step 5: Meanwhile, to make chocolate ganache, heat whipping cream to a gentle simmer, then pour it over chocolate and stir until smooth. Leave to cool until thickened.
Step 6: Drain juice from can of cherries into saucepan, add jam and boil until reduced to 4tbsp. Add cherries and stir to coat.
Step 7: Turn cake out of tin, peel off baking paper, then trim off all edges. Cut in half horizontally to give 2 long slices of cake.
Step 8: Spread ganache over top of both cakes. Whip double cream until it just holds its shape. Spread two thirds of cream over one slice and top with drained cherries.
Step 9: Arrange remaining cream in heaped teaspoonfuls down the centre of other slice of cake and top with fresh cherries. Place this slice on top of the other, sprinkle with grated chocolate or chocolate curls and chill until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 560