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Made by our Buyer & Production Manager Agata Rosinska

Black Forest Gateau

  • A beautiful moist chocolate gateau.
  • The perfect festive centrepiece!
  • Sweetened only with coconut sugar and fruit.
  • Serves 10.
  • A firm favourite of the Healthy Supplies office!

    Ingredients (Healthy Supplies)

      Plain White Flour, Gluten-Free, 1kg (Dove's Farm)
    265g plain flour

      Organic Coconut Sugar (1kg) - Sussex WholeFoods
    400g Organic Coconut Sugar

      Organic Cacao Powder (1kg) - Sussex WholeFoods
    70g Organic Raw Cacao Powder

      Gluten-Free Baking Powder 130g (Doves Farm)
    1½ tsp Gluten-Free Baking Powder

      Bicarbonate Of Soda 100g (Sussex Wholefoods)
    ¾ tsp Bicarbonate of Soda

      Profusion Himalayan Rose Pink Salt - fine 500g
    ¾tsp Himalayan Pink Salt


      Ecomil Nature Organic Sugar Free Almond Drink 1L
    250 ml Almond Milk

      Rapeseed Oil, Organic 500ml (Biona)
    120 ml Rapeseed Oil

      Organic Sweet Cherries 350g (Biona)
    3 jars Organic Biona Sweet Cherries - (2 for cherry topping one for decorations )


      Corn Flour 500g (Brown and Polson)
    4 tablespoon Cornflour

      Biona Organic Coconut Milk 400ml
    4 cans Canned Coconut Milk (ensure that these cans have been chilled for at least 4 hours)

      Freeze Dried Cherry Powder 100g Healthy Supplies
    Pinch Freeze Dried Cherry Powder

    Other Ingredients

    • 3 eggs

    How to make the chocolate cakes

    1. Preheat the oven to gas mark 5. Line two 9inch round cake tins with baking paper.
    2. Add the plain flour, Coconut Sugar, Raw Cacao Powder, Baking Powder, Bicarbonate of Soda, Salt, 2 teaspoon Vanilla extract to a large mixing bowl.
    3. Then add three eggs, almond milk and Rapeseed Oil and mix until a smooth batter is formed.
    4. Evenly split the batter and pour into the pre-prepared cake tins. Bake for 40-45 minutes - or until a wooden skewer comes out clean. Set aside and allow to cool before building the gateau.

    How to make the cherry filling

    1. Drain two jars of the cherries, keeping 150ml juice aside.
    2. Add the reserved juice, cornflour, drained cherries and 2 tsp vanilla extract to a saucepan and simmer on a low heat until the liquid begins to thicken. Set aside and allow to cool before using.

    How to make the whipped coconut cream

    1. It is very important that the coconut milk has been chilled for at least four hours.
    2. Carefully open the cans so as not to mix the contents of the can. The aim is to maintain the separation of the liquid and the solid coconut that will have formed whilst chilling.
    3. Spoon the solid cream from the top of the cans to a mixing bowl and using hand mixer on a high speed whip until it becomes light and creamy.

    How to assemble the cake

    1. Split each cake into two halves. Keep three parts of the cake for the layers and crumble on into crumbs to decorate the outside of the cake.
    2. Split the cream into four even portions
    3. Assemble the cake in this order: cake, cream, cherries, cake, cream, cherries, cake, cream.
    4. Spread the remaining portion of cream around the side of the cake. Press the crumbs into the cream.
    5. Sprinkle the cherry powder over the top. Arrange the remaining jar of cherries decoratively on top.


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