Black Forest gateau

Method 7 steps

1. 1

   Whisk the eggs and sugar over a water bath until warm, then beat them ten minutes to a thick pale foam.

2. 2

   Sift the flour with the cocoa and fold it in with a spatula in three additions, then the melted butter.

3. 3

   Bake the sponge at 175 °C for thirty-five minutes and cool it completely, ideally overnight.

4. 4

   Cut the sponge into three layers and soak each with cherry syrup mixed with kirsch.

5. 5

   Dissolve the gelatine, whip the cream with the icing sugar and add the gelatine in a thin stream.

6. 6

   Assemble: sponge, cream, cherries, cream again — three times over, finishing with cream.

7. 7

   Cover the sides and top with chocolate shavings, decorate with cherries and chill four hours.