Black Forest Cake always looks tantalisingly tasty but I worry about the effect on my waistline! I was really pleasantly surprised to find that the sponge had no butter so the only fat is in the cream. I decided to try a low-fat cream alternative to make this cake a fairly healthy option – after all those cherries have to count as one of your five a day!
The recipe for the sponge used 4 large eggs, 100g caster sugar, 75g self raising flour, sifted (I used Dove’s Farm gluten free) 25g cocoa powder, sifted.
For the filling and topping I used 2 x 420g tins black cherries, plus 3 tablespoons extra cherry juice ( in place of suggested Kirsch) and 2 level tablespoons cornflour.
In place of using whipped double cream to decorate, I put 300ml Elmlea, 1 egg white and 1 mashed banana in a bowl and whisked until thick and creamy. This was a much lower fat option, looks like cream and tastes lovely.
I then decorated the sides with toasted, flaked almonds and the top with piped rosettes from the cream I had made, a few dark chocolate curls ( you have to have a little chocolate and a square or two of dark chocolate is actually good for you!!) and finished with fresh cherries.
The result was a very light, delicious cake.