Cherry and Chocolate Gateaux

Cherry and Chocolate Gateaux

Difficulty: easy

Instructions:

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.