Black forest gateau petits fours recipe

Name: Black forest gateau petits fours recipe
Cook time: 2 h 30 min
Yield: 48
Cuisine: German
Ingredients: 455ml cream; 2 tbsp icing sugar; 45ml dark rum; 200g (1 cup) morello cherries, drained and finely chopped; 100g dark chocolate, grated; 48 maraschino cherries, with stalks intact

September 26, 2017

Mini black forest cakes topped with maraschino cherries.Supplied

Time:2 hours +Makes:48

A recipe from the Good Food collection.

Ingredients

455ml cream
2 tbsp icing sugar
45ml dark rum
200g (1 cup) morello cherries, drained and finely chopped
100g dark chocolate, grated
48 maraschino cherries, with stalks intact

Sponge

125g (1 cup) plain flour
2 tsp baking powder
60g (½ cup) unsweetened cocoa powder
125g (½ cup) unsalted butter, softened
230g (1 cup) castor sugar
4 eggs, separated
1 tsp natural vanilla extract
170ml (⅔ cup) milk

Method

Step 1
Preheat the oven to 180C. Grease a 20cm × 30 cm baking tin and line with baking paper. Line a baking tray with baking paper.
Step 2
Sift the flour, baking powder and cocoa. Cream the butter and 145g (⅔ cup) sugar until pale and fluffy. Beat in the egg yolks and the vanilla. Fold in the flour mixture and the milk. Beat the egg whites in a clean bowl using electric beaters until light and foamy. Add the remaining sugar to the egg whites and beat until soft peaks form. Stir a tablespoon of the whisked egg white into the sponge mixture, then gently fold in the rest. Pour the mixture into the prepared tin and bake for 25–30 minutes or until firm. Allow to cool for 5 minutes before turning out onto a wire rack.
Step 3
Beat the cream, sugar and rum in a bowl using electric beaters until firm peaks form. Remove one-third of the cream, cover with plastic wrap and refrigerate. Gently fold the morello cherries through the remaining cream.
Step 4
Slice the sponge horizontally into three layers. Place the first layer on the prepared baking tray and spread with half the cherries and cream mixture. Top with another layer of sponge, and the remaining cherries and cream mixture. Finish with the remaining slice of sponge and refrigerate for 2 hours, or until firm.
Step 5
Cut the sponge into 3cm squares. Use a flat-bladed knife to spread one-quarter of the reserved cream around the outside of the petits fours. Coat the outside of the petits fours with the grated chocolate. Spoon cream on top of each petit four and top with a maraschino cherry. Serve chilled.