**Whisking Up Perfection: A German Recipe for Black Forest Gateau**

When it comes to desserts, few are as decadent and delicious as the classic German Black Forest gateau. This iconic dessert is a masterclass in textures and flavors, with its rich chocolate cake, sweet cherry jam, and whipped cream all coming together in perfect harmony. But what makes this cake truly special? In this article, we'll explore the ins and outs of creating the ultimate Black Forest gateau from scratch.

**The Importance of Whisking**

To start, we need to talk about whisking. When it comes to making a sponge cake, there's no substitute for good old-fashioned elbow grease. By whisking until the mixture is stiff, we ensure that our cake will be light and airy, with just the right amount of structure. As the recipe notes, this can take some time - several minutes of constant whisking are necessary to achieve the perfect consistency.

**The Region Behind the Recipe**

Black Forest gateau hails from the region in Germany where chocolate and cherry come together in a match made in heaven. This classic dessert has been perfected over centuries, with its origins tracing back to the 19th century. And it's easy to see why - the combination of rich chocolate and sweet cherry is a winning one that never goes out of style.

**The Cake: A Swiss Roll Sponge**

Now that we've got our ingredients ready, let's talk about the cake itself. In this recipe, we're using a traditional Swiss roll sponge as the base for our gateau. This means that we need to get our mixture just right - too much sugar and not enough flour, and we risk ending up with a cake that's more like a cookie than a light and airy sponge.

**Assembling the Layers**

Once our cake is baked and cooled, it's time to start assembling our layers. We'll begin by spreading a layer of cherry jam on top of each slice, followed by a dollop of whipped cream. And then comes the fun part - adding the chocolate! A sprinkle of grated chocolate over the top of each layer adds just the right amount of sweetness and flavor.

**The Final Touches**

With our layers assembled, it's time to add the finishing touches. A final dollop of whipped cream on top of each cake is all we need to complete the look. And let's not forget the cherry - a single cherry per slice adds that perfect pop of color and flavor to each layer.

**The Result: A Black Forest Gateau Fit for Royalty**

And there you have it - a stunning four-layer Black Forest gateau that's sure to impress even the most discerning palates. With its rich chocolate cake, sweet cherry jam, and whipped cream all coming together in perfect harmony, this dessert is truly fit for royalty.

**Conclusion**

Black Forest gateau is more than just a dessert - it's an experience. By following this recipe from start to finish, you'll be rewarded with a cake that's not only delicious but also visually stunning. So go ahead, give it a try - your taste buds (and your guests) will thank you!

"WEBVTTKind: captionsLanguage: endue to overwhelming demand for chocolate dishes we bring you our black forest chocolate gateau for our four layered Black Forest gateau we're going to make a Swiss water sponge with chocolate set sugar eggs flour and cocoa and then layer it with Jam sweetened cream and chocolate Oh open them again okay so to start with a sponge we need three eggs cracked into here four layers four layers yep it those rather big I'm a little bit terrified by that but I'm also very much looking forward to it can't possibly get enough chocolate cake so what we need to do is whisk up these eggs get as much air in as possible and with that we add in the sugar so that is just sugar the only fat in there is fat in Oaks sure we're going to make up for that we're going to put loads chopped and bring the middle so don't panic but that goes on I put loads of bones that while we're waiting for it we will then add in our flour and cocoa but in the meantime over this side might you're going to race the machine with double cream so we want the double cream whisk until it is stiff it you could do that this will take a while so Black Forest gateau from the region in Germany where chocolate and cherry is that they're made for each other and that's what it's all about chocolate and cherry in an amazing so we can say with confidence that this is a German recipe from the black forest region of Germany okay while you're nearly there machine over here has done exactly what we want so seeing how much hair is in that now what was just a fewh of sugar is now light fluffy cake mix and then we're going to very carefully stir that in or fold in some cocoa powder and flour exact quantities but you can get all of those in the link down below get right down to the bottoms make sure you got no pockets of flour or cocoa and building up a sweat well you're about to have a four layer chocolate cake so the workout now makes it seem worthwhile yeah you're right that's bad stiff yeah that's perfect and to that icing sugar yeah just stir that through because you're right we don't any stiffer than that that is just about safe Mike if you'd have gone any further we'd probably end up with butter we do want it quite stiff because gonna hold the structure if I cake together but now we can fake off our sponge so all of this mixture goes into a lined baking tin you said this was a Swiss roll sponge yes it's a German cake but the face of it is in our version a Swiss roll the cake goes into really hot oven to 200 degrees quite hot for a sponge you can throw it in there it's just ten minutes because it's nice and thin in the meantime fortunately here is one we already have that has her chance to cool down and that's what we end up with the next we need to cut it into our layers what I want to do is take off anything rough for edges so just go right around the outside and this is the best bit of baking that's all of these bits of beautiful and edible and we get to rico's now in the cooking process while we make the gateau for everybody else uh-huh very nice it's really light sponge and then we want to cut it into squares four equal pieces it is important we're going to square it because for this bit and it looks like a lot of wastage but all of that is great sponge you can just put into the freezer and use for trifle or any other day but I want a square tower in this ghetto I think it's going to look best we're gonna square show get oh yes oh now it's time to layer on each layer we're going to add some cherry jam so if you can do that onto three layer we need to hold one back for on it and at this stage if you want to make it super special a little bit of curl or something like so a cherry Holly Kirsch purchased courage a little bit of curve sherry brandy just put that on there and it just soaked into the sponge mixed up cream and this is your sweetened cream right that's lovely and stiff which is gonna hold its structure so just push that out which out to the edges do you want when you've got the layer you want to see all those layers and then I'm gonna give you it's like a cream teal brown bread like some chocolate and a grater and if you can just create a layer of chocolate onto that when I spread the others out still flakes yep you can use chocolate chips you could just use cocoa if you wanted but real choppers grated over thinking perfect and I think the stronger and higher percentage of cocoa be better to the darker the better yes we've got enough sweetness elsewhere that's what you're after right I reckon that's enough stop for the layering process just German take these and just pile them all up one two three four and it will push down to the jam and the cream squeeze out finish it the final dollop of cream and no dessert is complete without a cherry on top and I'm going to go three and there it is Wow one hell of a layered Black Forest gateau sorted I think you could do with a little bit more chocolate firstly how am I gonna get on to my mouth it's not all yours I'm just gonna take a slice and it's all mine that still is a four-layer no work at that black cream ah have a ride I'll get back to you on that bit I just need to get it out of the way only one wasn't expecting that hmm all right very nice Olson Shelley oh yeah let's chalk a pretty indulgence plenty there for about eight people now you can see see a Kirsch as well we could list all the chocolate recipes that we have on our website source of food calm but we'd be here forever so just go on there and search yourself chocolate sort of calmdue to overwhelming demand for chocolate dishes we bring you our black forest chocolate gateau for our four layered Black Forest gateau we're going to make a Swiss water sponge with chocolate set sugar eggs flour and cocoa and then layer it with Jam sweetened cream and chocolate Oh open them again okay so to start with a sponge we need three eggs cracked into here four layers four layers yep it those rather big I'm a little bit terrified by that but I'm also very much looking forward to it can't possibly get enough chocolate cake so what we need to do is whisk up these eggs get as much air in as possible and with that we add in the sugar so that is just sugar the only fat in there is fat in Oaks sure we're going to make up for that we're going to put loads chopped and bring the middle so don't panic but that goes on I put loads of bones that while we're waiting for it we will then add in our flour and cocoa but in the meantime over this side might you're going to race the machine with double cream so we want the double cream whisk until it is stiff it you could do that this will take a while so Black Forest gateau from the region in Germany where chocolate and cherry is that they're made for each other and that's what it's all about chocolate and cherry in an amazing so we can say with confidence that this is a German recipe from the black forest region of Germany okay while you're nearly there machine over here has done exactly what we want so seeing how much hair is in that now what was just a fewh of sugar is now light fluffy cake mix and then we're going to very carefully stir that in or fold in some cocoa powder and flour exact quantities but you can get all of those in the link down below get right down to the bottoms make sure you got no pockets of flour or cocoa and building up a sweat well you're about to have a four layer chocolate cake so the workout now makes it seem worthwhile yeah you're right that's bad stiff yeah that's perfect and to that icing sugar yeah just stir that through because you're right we don't any stiffer than that that is just about safe Mike if you'd have gone any further we'd probably end up with butter we do want it quite stiff because gonna hold the structure if I cake together but now we can fake off our sponge so all of this mixture goes into a lined baking tin you said this was a Swiss roll sponge yes it's a German cake but the face of it is in our version a Swiss roll the cake goes into really hot oven to 200 degrees quite hot for a sponge you can throw it in there it's just ten minutes because it's nice and thin in the meantime fortunately here is one we already have that has her chance to cool down and that's what we end up with the next we need to cut it into our layers what I want to do is take off anything rough for edges so just go right around the outside and this is the best bit of baking that's all of these bits of beautiful and edible and we get to rico's now in the cooking process while we make the gateau for everybody else uh-huh very nice it's really light sponge and then we want to cut it into squares four equal pieces it is important we're going to square it because for this bit and it looks like a lot of wastage but all of that is great sponge you can just put into the freezer and use for trifle or any other day but I want a square tower in this ghetto I think it's going to look best we're gonna square show get oh yes oh now it's time to layer on each layer we're going to add some cherry jam so if you can do that onto three layer we need to hold one back for on it and at this stage if you want to make it super special a little bit of curl or something like so a cherry Holly Kirsch purchased courage a little bit of curve sherry brandy just put that on there and it just soaked into the sponge mixed up cream and this is your sweetened cream right that's lovely and stiff which is gonna hold its structure so just push that out which out to the edges do you want when you've got the layer you want to see all those layers and then I'm gonna give you it's like a cream teal brown bread like some chocolate and a grater and if you can just create a layer of chocolate onto that when I spread the others out still flakes yep you can use chocolate chips you could just use cocoa if you wanted but real choppers grated over thinking perfect and I think the stronger and higher percentage of cocoa be better to the darker the better yes we've got enough sweetness elsewhere that's what you're after right I reckon that's enough stop for the layering process just German take these and just pile them all up one two three four and it will push down to the jam and the cream squeeze out finish it the final dollop of cream and no dessert is complete without a cherry on top and I'm going to go three and there it is Wow one hell of a layered Black Forest gateau sorted I think you could do with a little bit more chocolate firstly how am I gonna get on to my mouth it's not all yours I'm just gonna take a slice and it's all mine that still is a four-layer no work at that black cream ah have a ride I'll get back to you on that bit I just need to get it out of the way only one wasn't expecting that hmm all right very nice Olson Shelley oh yeah let's chalk a pretty indulgence plenty there for about eight people now you can see see a Kirsch as well we could list all the chocolate recipes that we have on our website source of food calm but we'd be here forever so just go on there and search yourself chocolate sort of calm\n"