Dairy Free Black Forest Gateau
All the taste of a black forest gateau but without the dairy!!!
Ingredients
- 4 400g Cans Coconut Milk Extract the thick cream that forms on top of the milk
- 4 Eggs
- 100 g Caster Sugar
- 75 g Self-Raising Flour sifted
- 25 g Cocoa, sifted
- 2 tbsp Cornflour or wheat free flour
- 3-4 tbsp Kirsch
- 50 g Flaked Almonds
- Plain Chocolate to decorate
- 420 g Amarena Sour Cherries or cherries of choice
Instructions
- Pre-heat oven at 160° C Fan oven and grease line a deep round 23cm tin.
- Add eggs and sugar to a bowl and whisk with an electric mixer until the mixture becomes pale and thick.
- Add the sifted flour and cocoa and slowly fold in. Add the mixture to the tin and bake for 40 - 45 minutes. Turn out onto wired rack and leave to completely cool.
- When cool cut the sponge into 2 or 3 equal layers depending on your choice using a long sharp knife
- Drain the cherries reserving the juice and keep a few cherries aside for the topping. Place the cornflour in a pan and slowly add the cherry juice. Bring to the boil until thickened. Remove from heat and leave to cool. Add the Kirsch and cherries to the sauce.
- Remove the thick part of the coconut milk from the 4 cans and place in a bowl and whisk with a hand whisk until creamy consistency. With a flat palette knife add some of the coconut cream to the layers and then add the cherries and sauce on top of the cream and sandwich together. Add the remainder cream to the outer sides and on top of the cake. Add the flaked almonds to the side of the cake.
- Decorate the top with the left over cherries and grate some dark chocolate to finish it off.
