Gateaux Recipes - Chocolate and Fresh Cherry Gateau

Ingredients

• 115g/4oz butter

• 150g/5oz caster sugar

• 3 eggs, lightly beaten

• 175g/6oz plain chocolate chips, melted

• 60ml/4 tbsp kirsch

• 150g/5oz self-raising flour

• 5ml/1 tsp round cinnamon

• 2.5ml/1/2 tsp ground cloves

• 350g/12oz fresh cherries, stoned and halved

• 45ml/3 tbsp morello cherry jam, warmed

• 5ml/1 tsp lemon juice

FOR THE FROSTING

• 115g/4oz plain chocolate chips

• 50g/2oz unsalted butter

• 60ml/4 tbsp double cream

TO DECORATE

• 75g/3oz white chocolate chips, melted

• 18 fresh cherries

• few rose leaves, washed and dried

---

Method:

1. reheat the oven to 160C/325F/Gas 3. Grease, base-line and flour a 20cm/8in round springform tin.

2. Cream the butter and 115g of the sugar until pale. Beat in the eggs. Stir in the chocolate and half the kirsch. Fold in the flour and spices. Transfer to the tin and bake for 55-60 minutes, or until a skewer inserted in the centre comes out clean. Cool for 10 minutes then transfer to a wire rack.

3. For the filling, bring the cherries, remaining kirsch and sugar to the boil, cover, and simmer for 10 minutes. Uncover for a further 10 minutes until syrupy. Leave to cool.

4. Halve the cake horizontally. Cut a 1cm deep circle from the base, leaving a 1cm edge. Crumble into the filling and stir to form a paste. Fill and cover the cake base.

5. Sieve the jam and lemon juice. Brush all over the cake. For the frosting, melt all the ingredients. Cool, pour over the cake. Decorate with chocolate-dipped cherries and leaves.