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Black Forest Gateau

Black Forest Gateau

For the sponge cake

4 eggs 

200 g flour 

200 g sugar 

4 spoonfuls unsweetened cocoa powder 

100 g melted butter 

3 cups (paper cup) of milk 

1 sachet of baking powder (16g) 

For the dark chocolate chantilly cream 

4 egg yolks 

1/2 liter of milk

150 g sugar 

50 g flour 

1 vanilla pod 

1 pinch of salt 

200 ml whipped cream 

200 g melted dark chocolate

For the cream filling and frosting

200 ml whipped cream

400 g Fabbri Amarenas 

About 30 ml Maraschino liqueur 

For the sugar syrup

Amarena syrup Maraschino liqueur (to taste) 

For the decoration

200 g dark chocolate to make shavings and curls 

Amarena juice 

Fabbri Amarenas 200 ml 

Whipped cream with icing sugar dark chocolate Chantilly cream


More thank 1 hour


x 12


First make the chocolate sponge cake, the day before putting the cake together. PREPARATION: Beat the eggs with the sugar (add a pinch of salt to improve the mixture). Add the 3 cups of milk, followed by the cocoa powder, flour, butter and lastly the baking powder. Grease and flour a 24cm springform cake tin and bake the cake in a pre-heated oven at 180°C for about 40 minutes (test with a skewer to check that it’s ready). Leave to cool before removing from the cake tin. The day after, cut the sponge cake into 3 horizontal discs and cut off the crust on the top if necessary. In the meantime, make the chocolate Chantilly cream. Bring the milk to the boil in a pan (except for half a glass) with a vanilla pod and a pinch of salt. In a separate bowl, beat the egg yolks with the sugar and sifted flour, using a spoon.  Add the half glass of cold milk to the mixture, and keep stirring as you gradually pour in the boiling milk. Pour the whole mixture back into the milk pan and place on the heat again. Cook on a medium heat for a few minutes until the mixture thickens a bit. Then remove the vanilla pod and add 200ml of whipped cream, stirring all the time. Lastly add 200g dark chocolate (previously melted in the microwave or using a bain-marie) and stir until the mixture is thick and creamy. Then leave to cool.  The filling for one of the layers is now ready. For the other layer, just whip 200ml of cream and add a bit of Maraschino liqueur if you want.  Take the first layer of sponge cake and soak it in the Fabbri amarena juice and a bit of Maraschino liqueur. (If you don’t like Maraschino you can use water, sugar and amarena juice). Then spread the layer with whipped cream and cover with amarenas. Cover with the second layer of sponge cake and soak with the amarena juice mixtur, as you did to the previous layer.  Spread the dark chocolate Chantilly cream on top of this layer. Cover with the third layer of sponge cake and drizzle some amarena juice mixture onto this layer as well. Put the cake in the refrigerator. After one hour, remove the cake from the refrigerator and cover it with whipped cream (the other 200ml which should be whipped with a bit of icing sugar). Put the cake back in the refrigerator while you make the chocolate curls. Put the bar of chocolate in the refrigerator before you do this so it can harden.  Make curls using a potato peeler (for the top of the cake) and shavings (for the sides of the cake).  Leave to set in the refrigerator. A tip: hold the chocolate bar with a paper tissue so it will not melt so quickly. Then take the cake and use a spoon to stick the chocolate shavings around the sides. Use a piping bag to decorate the top of the cake with leftover Chantilly cream. Use your imagination and decorate the top with dark chocolate curls and amarenas, and you can also decorate the white part with amarena juice. Put the cake back in the refrigerator and serve after a couple of hours.

Recipe by  darkmoon82