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Tamara Jane's recipe - Black forest gateau - 21 May

Black Forest Gateau

Chocolate Sponge

4 eggs
3/4 cup caster sugar
1/2 cup corn flour
1/2 cup custard powder
1 teaspoon cream tartar
1/2 teaspoon bi-carb soda
1 1/2 tablespoon cocoa powder

  • Pre set oven to 210degC.
  • Sift the dry ingredients.
  • Beat the eggs and sugar until thick and creamy.
  • Fold in the dry ingredients with a large metal spoon.
  • Pour into 22cm tin, bake for 20-25 minutes.
  • Allow to cool completely before filling.


1 x 670g jar morello cherries
2 tbs caster sugar
1 tbs cornflour
600ml thickened cream
60ml (1/4 cup) kirsch
2 tbs boiling water
2 tbs caster sugar, extra
200g dark cooking chocolate

  • Drain the cherries, reserving 160ml (2/3 cup) of the juice. Reserve 10 cherries to decorate.
  • Place the remaining cherries and the reserved juice in a saucepan with the sugar and cornflour.
  • Stir over medium-low heat until the mixture boils and thickens. Transfer to a large bowl.
  • Cover with plastic wrap and place in the fridge to chill.
  • Use an electric beater to beat cream in a medium bowl until firm peaks form.
  • Place kirsch, water and extra sugar in a jug and stir until the sugar dissolves.
  • Cut the cooled sponge cake in half
  • Melt the chocolate and spread thinly onto a work surface or large tray
  • Cool until just set and use a spatula or palette knife to create chocolate curls
  • With the remainder of the chocolate, make a paper piping bake and pipe chocolate filigree shapes onto baking paper.
  • Allow to set completely before lifting off the paper.


  • Place 1 cake layer on a serving plate and drizzle over half of the kirsch mixture.
  • Spread with half of the cherry mixture and a thin layer of the cream. Repeat with the remaining cake, kirsch mixture, cherry mixture and cream, finishing with a layer of cake.
  • Spread some of the remaining cream over the top and side of the cake.
  • Press the chocolate curls around the sides of the cake.
  • Place the remaining cream in a piping bag fitted with a 1cm fluted nozzle and pipe rosettes around the edge of the cake.
  • Arrange the reserved cherries around the cake between the cream rosettes.
  • Use the chocolate filigree to decorate as well.
  • Cut the cake into wedges to serve.