Maxfacts

Black forest gateau parfait

Only use fresh eggs for this recipe.

Ingredients

• 400 g cherries, stoned (fresh, from jar or frozen)
• 100 ml red wine (or mixture of port and cherry juice)
• 1 tbsp caste sugar
• 1 tbsp kirsch (eau de vie brandy; optional)
• 100 g dark chocolate (70 %)
• 300 ml double cream
• 3 egg yolks
• 2 tbsp icing sugar
• 1 tbsp dark (unsweetened) cocoa powder
• 300 ml whipping cream, whipped

Method

1. Line a loaftin with clingfilm, set aside. In a saucepan bring red wine and cherries to a boil, simmer for 5 minutes. Remove from heat, drain cherries, keep the cooking liquid (use for some other dish, such as making a jelly).
2. Blend cherries and caster sugar to a smooth consistency, add kirsch (if used), pass cherry puree through a fine-meshed sieve, set puree aside to cool.
3. Break dark chocolate into small pieces and gently melt over a water bath, remove from heat and add 200 ml double cream, mix well.
4. In another bowl, whisk egg yolks and icing sugar until pale and fluffy. Add the chocolate-cream mixture and the cocoa powder, mix well. Add two thirds of the whipped cream, fold in.
5. Pour half of the chocolate mixture in the prepared loaftin.
6. Add the remaining double cream and whipped cream to the cherry puree, mix well. Layer cherry puree in the loaftin as the second layer, then top with the second half of the chocolate mixture as the third layer. Cover with cling film and freeze for several hours or overnight. Move from freezer to fridge 30 minutes before serving.