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Cherry and Chocolate Gateaux


Ingredients for sponge-

5 eggs

150g/5oz caster sugar

25g/1oz butter, melted

110g/4oz plain flour

40g/1 ½ oz cocoa powder, sifted


Ingredients for filling -

400ml/14floz double cream

3 tbsp kirsch

2 tbsp icing sugar

200g/7oz cherry jam


Ingredients for topping -

250g/9oz caster sugar

125ml/4 ½ floz water

5 egg whites

150g/5oz softened butter

150g/5oz dark chocolate, melted

8 fresh cherries, stalk on

4 tbsp chocolate sprinkles

Cherry and Chocolate Gateaux
Difficulty: easy


Method for sponge –

  • Preheat the oven to 180C/350F/Gas 4.
  • Lightly grease and line the base of 2 x 23cm/9” cake tins.
  • Place the eggs, sugar and melted butter into a bowl and whisk for 4-5 minutes, until thickened and very pale – when the whisk is lifted out of the bowl, a trail should be left behind.
  • Sift in the flour and cocoa powder and fold in gently.
  • Spoon the mixture into the 2 cake tins, dividing evenly, then tap to settle.
  • Place on a baking sheet in the oven for 12-15 minutes until risen and just firm to the touch – you do not want to overcook a genoise sponge, as it will become dry.
  • Remove from the oven and cool briefly before tipping out onto a rack to cool completely.

Method for filling –

  • Whip the cream to soft peaks and fold in the kirsch and icing sugar.

Method for topping –

  • Place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
  • Place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form.
  • As soon as the sugar reaches 121C/250F, remove the pan from the heat.
  • Immediately resume whisking the egg whites.
  • With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure it is clear of the beaters.
  • Continue beating for about 5 minutes, until the meringue is tepid.
  • Add the butter and continue to beat until it is all incorporated then beat in the chocolate and repeat.

To serve –

  • Cut the sponges in half width ways so that you have 4 thin layers of sponge.
  • Place one piece of sponge onto the serving plate and spread over 1/3 of the cherry jam then 1/3 of the kirsch cream.
  • Repeat with the other sponges and remaining jam and cream until you have a stack of 4 sponges with 3 layers of jam and cream.
  • Spread the chocolate topping over the gateaux to cover completely.
  • Decorate with the fresh cherries and chocolate sprinkles.