2019 KEEN HOME COOK FINALIST: SUE STONEMAN
Mini Black Forest Gateau with Sloe Gin Poached Fruit
"When my eldest sister got married many years ago, we (my mum and other sister) did the catering for the wedding and we had to make about 14 large black forest gateaux, so this is a mini version with a slight twist using fresh berries (instead of the tin of cherries) and homemade sloe gin to poach the fruit in. A different 70s classic dessert which brings back fond memories of my Mum who was a great cook."
3 large eggs, separated
75g caster sugar
75g plain four
11/2 tbsp cocoa powder
Half teaspoon baking powder
200g plain chocolate for grating and decoration
300ml double cream
300g mixed berries
2 tablespoons homemade sloe gin
1 tablespoon sugar
1. Whisk the egg yolks with the caster sugar until thick and creamy. In a separate bowl, whisk the egg whites.
2.Fold in the egg whites alternately with the sieved flour, baking powder and cocoa powder until completely combined.
3. Put into lined cake tins and bake for 12-15 minutes.
4. Melt some chocolate and pipe several decorations on a sheet of parchment paper. Put into the fridge to harden.
5. Put the fruit (cut up if large), sloe gin and tablespoon of sugar into a saucepan. Poach gently for a few minutes.
6. Take out some for the cake and blend the rest. Pass through a sieve and leave to cool.
7. Whip up the double cream.
8. When the cakes are cool, cut out a hole in the middle, and spread cream on the outside of the cakes and coat in grated chocolate. Place the poached fruit into the hole.
9. Pipe rosettes of whipped cream around the tops of the cakes and drizzle over some of the coulis.
10. Put the chocolate decoration on top of the cake and serve the rest of the coulis in a jug.