Sunday, November 28, 2010

Mini Black Forest Gateau




The high quality Morello cherries used in this recipe are steeped in Kirsch, they are a speciality ingredient idea - Griottines. The Kirsch Griottines and their liqueur have a 15% alcohol content.

The first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive maceration's over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines.

They are produced in France using a special type of Morello cherry, the Oblachinska, and are only found in the Balkans.

You can use the cherries in cakes, chocolates or desserts. I decided to bring a twist to the traditional Black Forest Gateau and made individual cakes. I lived through the Black Forest Gateau years and have to say, I still love it. Although my memories are tainted now, as I remember just how synthetic the gateau were, but you was very posh if you ate Black Forest Gateau! For me it's still a wonderful combination of flavours - chocolate cake, Morello cherries, Kirsch, softly whipped cream and good quality grated chocolate - heaven!

The Morello cherries can also be purchased steeped in Cointreau.

The Griottines can be purchased in red gift boxes, making them an ideal Christmas present for foodies.


Griottines can be purchased from delicatessens, fine food shops, farm shops or online at http://www.griottines.co.uk/.

Thank you Lotte.

9 comments:

Kavey said...

They look heavenly, I should put them on my Christmas list!
Black forest gateaux is one of my favourite cakes (they make a fabulous one at Bob Bob Ricard which they've done for both mine and my husband's birthdays) and good cherries are absolutely essential.

The Caked Crusader said...

Oh wow! If I was a cherry this is how I'd want to end up!!!

Heavenly Housewife said...

Oh my goodness, these are just so pretty! Excellent job.
*kisses* HH

Kath said...

Cherries steeped in Cointreau- surely heaven!

Gloria said...

Margot, this gateaux is absolutely georgeous, I love the cherry! x gloria

lin, pain d'├ępices et chocolat said...

I love those Kirsch griottines. A friend of mine put them on a cheesecake, once. It was very good.

Hazel said...

Looks incredible!

Milli said...

thank you for introducing me to these!

Maggie said...

The recipe for the mini black forest gateau.

5 oz SR Flour
1 oz sifted cocoa powder
6 oz softened butter
6 oz caster sugar
1 tsp baking powder
3 eggs

Mix everything in a bowl for 2 minutes and then either put into a well greased and floured tin with individual squares or a muffin tin. Either way, fill until three quarters full with mixture. Cook for 25 minutes at 180oC. After 10 minutes remove from the tins.
For the filling: A tin of black cherries, drain. Put the reserved syrup into a saucepan. Mix a small amount of arrowroot or cornflour with some of the reserved juice and mix to a paste, add to the rest of the juice. Heat to simmering and stirring all the time, stir until the juice has thickened a little. Cool.
To assemble: Spoon a little kirsch over the sponges and top with softly whipped cream, thickened syrup and black cherries.
Decorate with more cream and grated chocolate.

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