Date posted: 04/08/2022

Black forest gateau pots

Potted in portions or served whole, this black forest gateau is a great way to enjoy traditional flavours and to add a delicious sweet offering to your table!

  • Serves 10
  • Timing: 55 mins
Votes: 1 Average: 5


Salted butter 150g
Caster sugar 150g
Free range medium eggs 3
Self raising flower 125g
Cocoa powder 25g
Bols Creme De Cassis 17% 50ml
Fairtrade icing sugar 50g
Millac gold double cream 300ml
Black cherry fruit filling 300g
Callebaut dark chocolate callets 100g


  1. Preheat the oven to 180 degrees and grease a cake tin.
  2. Place the butter and sugar in a bowl and beat until light and fluffy. Add the eggs and continue to beat.
  3. Sieve the flour and cocoa powder into the bowl and beat until fluffy, then pour the mixture into the cake tin.
  4. Bake for 35 minutes or until cooked in the middle.
  5. Allow to cool, then drizzle over the Cassis.
  6. Place the icing sugar in a bowl with the cream and whisk until it reaches a stiff peak.
  7. Once the sponge is cool, chop the cake into cubes and then layer the pots with the sponge, cherry pie filling, and cream, making sure to finish with cream on the top.
  8. Shard the chocolate and sprinkle over the top before serving.
  Chef tips: Serve as a whole gateau or cut your sponge to fill pots of your choice.
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