Morello Cherry Purée Black Forest Gateau

Use Boiron Morello Cherry Purée (1kg) to make this recipe. Morello cherry purée gives Black Forest gateau the tart fruit layer that balances chocolate and cream. Thicken it into a glossy filling before assembly so it moistens the sponge without running out of the cake.

At a glance

• Yield: 12
• Preparation: 50 minutes
• Cooking: 30 minutes
• Chilling or freezing: 4 hours

Boiron Morello Cherry Purée (1kg)

£22.30

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Ingredients

• 350g Morello cherry purée, thawed
• 90g caster sugar, divided
• 20g cornflour
• 3 tbsp cold water
• 1 baked 20cm chocolate sponge, split into three layers
• 500ml double cream
• 1 tsp vanilla extract
• 30g dark chocolate curls

Method

1. Simmer the purée with 50g sugar for five minutes. Mix cornflour with cold water, whisk it in and cook for one minute until glossy. Cool completely.
2. Whip the cream with the remaining sugar and vanilla to medium peaks.
3. Place the first sponge layer on a plate. Spread with a thin layer of cherry filling, then cream. Repeat with the second layer.
4. Add the final sponge, cover the top and sides with the remaining cream and chill for at least four hours.
5. Finish with chocolate curls and serve with any remaining cherry filling.

Why this recipe works

Morello cherry's acidity keeps a rich chocolate cake from tasting heavy. Cooking the purée with cornflour makes a controlled filling and prevents free liquid from destabilising the cream.

Practical tips and variations

• Every component must be fully cool before assembly.
• Keep the fruit layer inside a border of cream to prevent leaks.
• Chill before slicing and use a hot, dry knife.

Serving and storage

Cover and refrigerate for up to two days. Keep cold until shortly before serving.

Frequently asked questions

Can I make the cake alcohol-free?

Yes. This recipe contains no kirsch, so it is alcohol-free as written.

Can I use frozen sponge layers?

Yes. Thaw them wrapped so condensation forms on the wrapping rather than the cake.

Why is my filling runny?

The cornflour may not have reached a full simmer, or the filling may not have cooled completely.