Black Forest Gateau with Mad Millie Mascarpone
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!
Cake:
Mascarpone Mixture:
To Assemble:
(HINT: if you do not have a piping bag, the corner of a zip-lock bag can be used)
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:
- Sift flours into a bowl.
- Using a saucepan, stirring constantly, bring the chocolate and water to a boil over low heat.
- Simmer for 5 minutes or until the mixture thickens, cool this completely.
- Beat the eggs and sugar in a bowl until the amount has tripled appearance (5 minutes on high speed)
- Fold in the flour mixture.
- Fold in the chocolate mixture (do not over-process)
- Pour into a cake pan and bake at 180C for 30-35 minutes (or until a skewer comes out clean)
Mascarpone Mixture:
- Mix together the mascarpone, icing sugar and rum essence.
To Assemble:
- Once the cake has completely cooled, cut in half horizontally.
- 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).
- 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).
- Cover the entire cake in the mascarpone mixture (including the sides) to provide a sticky surface for the grated chocolate
- Grate the frozen chocolate coarsely and dust the entire mascarpone surface.
- 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)
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