Don’t know what to do with your Mad Millie Mascarpone? How about impressing your friends with a Black Forest Gateau. You can not only say you made this amazing cake but the mascarpone too! Have a go, and let us know what you think!

Ingredients:                           

• 120 grams Dark Chocolate                          
• Extra chocolate for dusting (freeze)
• 1/3 cup Water
• 4 Eggs
• ½ cup Flour
• ¼ cup Cornflour
• ½ cup Sugar
• 1 tsp. Vanilla Essence
• 400 grams of Mad Millie Mascarpone
• 2 tbsp. Icing Sugar
• 1tsp Rum Essence
• 250 grams Cherries (from jar or can)

Method

Cake:

1. Sift flours into a bowl.
2. Using a saucepan, stirring constantly, bring the chocolate and water to a boil over low heat.
3. Simmer for 5 minutes or until the mixture thickens, cool this completely.
4. Beat the eggs and sugar in a bowl until the amount has tripled appearance (5 minutes on high speed)
5. Fold in the flour mixture.
6. Fold in the chocolate mixture (do not over-process)
7. Pour into a cake pan and bake at 180C for 30-35 minutes (or until a skewer comes out clean)

Mascarpone Mixture:

1. Mix together the mascarpone, icing sugar and rum essence.

To Assemble:

1. Once the cake has completely cooled, cut in half horizontally.
2. Spoon the desired amount of mascarpone mixture onto the bottom half and press the majority of cherries into the mascarpone (save some for the top).
3. Place the second half of the cake on top (to make a four layered cake repeat the cake recipe above to make two individual cakes).
4. Cover the entire cake in the mascarpone mixture (including the sides) to provide a sticky surface for the grated chocolate
5. Grate the frozen chocolate coarsely and dust the entire mascarpone surface.
6. Pipe mascarpone mixture around cake edge and top with remaining cherries.

(HINT: if you do not have a piping bag, the corner of a zip-lock bag can be used)