Gluten Free Chocolate Gateau

The boys have been watching British Bake Off with me and have marvelled at the cakes. They decided last week they wanted to make one of their very own. They one they decided they most wanted to try was a Black Forest Gateau. We were sent some beautiful bakeware products from House of Fraser Being gluten free meant we had to tweak the recipe but I have to say it tasted great! The boys managed to follow the instructions very well! I have to say the bowls we were sent blew me away. Gluten free mixture tends to be clingy and dries quickly making it rather difficult to scrub off and these bowls were fabulous. Pretty much wipe clean! They also looked pretty stylish too!

Black Forest Gateau

AMOUNT FOR 12 SERVINGS

5 eggs, separated

150 g caster sugar

2 tsp vanilla extract

125 g gluten-free flour

2 tbsp cocoa powder

700 ml whipping cream

2 x 390 g jars black cherries in kirsch, drained

150 g dark chocolate, shaved

1          Preheat the oven to 170°C/150°C fan/gas 3. Line the bottom of a 22cm springform tin with baking paper. Beat the egg whites and 3 tbsp cold water until forming stiff peaks, gradually adding the sugar and 1 tsp vanilla extract. Beat in the egg yolks one at a time. Sift in the flour and cocoa and mix in. Spoon into the tin and smooth out. Bake for 30-35 mins, until a skewer comes out clean. Allow to cool.

Making the batter to resemble meringue!

2          Turn out of the tin and peel off the baking paper. Cut horizontally into 3 equal pieces, by inserting a knife into the centre and rotating the cake around it. Place the bottom cake on a cake plate and place a cake ring around it.

3          Whip 350ml cream with 1 tsp vanilla extract until forming stiff peaks. Spread half over the bottom cake. Set aside 12 cherries to decorate, and distribute half the remainder over the cream. Press the second cake gently on top. Spread with the remaining whipped cream and cherries. Press the last cake gently on top. Chill for 30 mins.

4          Whip 350ml cream until forming stiff peaks and spoon half into a piping bag fitted with a star nozzle. Remove the cake ring and spread the top and sides with the remaining cream. Stick two-thirds of the chocolate shavings around the edge.

5          Pipe 12 swirls of cream around the cake and top with the reserved cherries. Sprinkle the remaining chocolate over the top. Chill for 20 mins.

We had some mixture left over and decided to use again House Of Frasers bakeware and a fabulous fairy cake tin and Linea Baking Set (ps its reduced at the minute and would make a great Christmas present!) and made some bite size little gateau fairy cakes. Just spoon the mixture in and pop in for 15 mins. Once cool decorate with cream and a black cherry! Perfect bite size treats for you, coffee time or lunchboxes!