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Black Forest Cake with Griottines

This recipe for Black Forest Cake with Griottines has been reproduced courtesy of

You won't need two bites at the cherry with these delicious morsels! New to the UK they make for a unique Christmas present or speciality gift idea - Griottines - high quality Morello cherries steeped in Kirsch or Cointreau, for the ultimate in gourmet dining.

These ruby red gems are produced in France using a special type of Morello cherry - the Oblachinska - found only in the Balkans. Glacé cherries they are not! To conserve the unique flavour and physical characteristics of the fruit, the first maceration of the cherries in liqueur takes place within six hours of picking. After rigorous sorting, grading and de-stoning the Morello cherries are steeped in different liqueurs for successive macerations over a six month period based on a secret recipe and age-old traditions. The last maceration provides the final touch of Kirsch, which is the hallmark of Griottines, or Cointreau for a discerning alternative. The Kirsch or Cointreau infused Griottines and their liqueur have a 15% alcohol content.

Griottines are suitable for a wide range of sweet or savoury recipes and make stunning additions to cocktails. A new recipe booklet containing 13 recipe ideas and serving suggestions comes free with every purchase. Think luxury trifle, black forest cake, chocolate roulade, smoked fish, ham, duck or melon with Griottines to name but a few ideas. Griottines are also delicious eaten simply on their own, or with ice cream for a quick and simple, yet impressive gastronomic dessert.

They make ideal gifts for friends and family and come in 35cl jars or packaged in elegant, red gift boxes for more premium appeal. Griottines are 100% natural and can be bought from delicatessens, fine food shops, farm shops or online at

Black Forest Cake with GriottinesIngredients for Black Forest Cake with Griottines

For the cake:
6 eggs
20g cater sugar
60g flour
75g unsweetened cocoa
150g butter
1 teaspoon vanilla essence
1 pinch of salt
30g butter
1 tablespoonful flour for the mould

For the filling:
500g Griottines
40g single cream
50g icing sugar
5cl Kirsch
200g dark chocolate for decoration

How to make Black Forest Cake with Griottines

  • Preheat oven to 190°C / Gas Mark 6 ½).
  • Grease and flour three same layer-cake pans of 18 cm.
  • Break eggs in a terrine.
  • Add sugar, salt and vanilla.
  • Beat using an electric mixer until it becomes foamy and grows threefold.
  • Sift flour and cocoa together.
  • Combine by tablespoonful to the dough.
  • Melt butter and blend in mixture.
  • Distribute dough into moulds.
  • Spread evenly over the top and set in oven for 15 minutes.
  • Check baking by sticking a toothpick into the centre of the cakes.
  • Leave to cool for 5 minutes in moulds before turning them over onto a grid.
  • Put single cream in a terrine and refrigerate together with mixer whisks.
  • Drain Griottines keeping juice aside.
  • To prepare the cream remove from the refrigerator, add icing sugar and beat to thicken (Chantilly cream). Add the Kirsch by trickling it into whipped cream. Set again in refrigerator.
  • To prepare mini chocolate curls scrape the edge of the chocolate bar over a plate with a good peeler or knife. Be quick to prevent chocolate from melting. Keep chips refrigerated.
  • Make holes randomly in the cakes using a fork and then soak them by sprinkling with the juice from the Griottines.
  • Place the first cake in the centre of a dish. Spread it with a quarter of the the Chantilly cream.
  • Garnish with half of Griottines.
  • Set the second cake on top and garnish in the same way.
  • Then carefully set the third cake on top.
  • Spread the remaining Chantilly cream over the top and edges of cake with a spatula.
  • Scatter chocolate curls over the whole cake and lightly push them into the cream.
  • Serve chilled.

Serves 8 to 10

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Published with permission of Keylink Ltd