Black Forest Gateau

Ingredients

• 4 eggs
• 100g caster sugar
• 1 tsp boiling water
• 75g self-raising flour
• 30g Green and Black’s cocoa
• 1 tsp vanilla extract
• 1 tbsp caster sugar
• 300g 3% fat Greek yogurt
• 1 x 400g can black cherries
• chocolate sugar strands, to garnish

Cooking Instructions

1. Preheat oven 180C, 350F, Gas Mark 4. Lightly grease and line a swiss roll tin with parchment paper. Using an electric whisk beat the eggs and sugar on high speed for a few minutes.
2. Add the boiling water and continue whisking until the mixture is more than double in volume, thick and pale in colour.
3. Sieve together the flour and cocoa. Using a metal spoon carefully fold the flour and cocoa into the mixture. Add the vanilla and continue mixing until fully combined. Pour into the prepared tin and level with a knife.
4. Bake in the centre of a preheated oven for 20 minutes until dry to touch.
5. When cooked turn out onto a sheet of foil sprinkled with caster sugar. When cool, cut the sponge into 3 pieces.
6. Use some of the juice from the cherries to drizzle over and moisten the sponge before spreading each piece with a thin layer of yogurt.
7. Stack the sponges on top of each other placing some of the cherries in between the layers, reserving some for the top. Spread the remaining yogurt over the top and sides leveling with a palette knife.
8. Sprinkle with chocolate strands and place on a serving plate. Garnish with the remaining cherries and chill until ready to serve.

Tips

Steep the cherries in brandy for added flavour