Black Forest Bread Cake
Per serving
Prepare this Black Forest cake ahead of time if you expect many guests for Christmas. It can be frozen without icing, then thawed when needed and decorated on the day of serving.
Ingredients
12 serv.Step-by-step instructions
- 1
Preheat the oven to 180 °C/160 °C with convection (gas mark 4). Grease with butter and line a 1.5 kg loaf pan with parchment paper.
- 2
Melt the butter and chocolate in the microwave until smooth. Sift the flour into a bowl, then add the sugar and cocoa. Add the chocolate mixture, eggs, milk and 200 g yogurt and whisk until smooth.
- 3
Pour the batter into the pan and make eight indentations on its surface. In each indentation place 1 tsp yogurt and a cherry. Bake the loaf for 1 hour, or until a skewer inserted into the centre comes out clean. Cool in the pan for 20 minutes, then transfer to a rack to cool completely.
- 4
Just before serving, whip the cream with a whisk or electric mixer until stiff. Spoon the cream onto the cake, decorate with the remaining cherries and drizzle with some cherry syrup. Serve immediately. Leftovers can be kept in the refrigerator for up to three days.
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