Now, I think it’s time for dessert.
The Gourmet Belle’s recent London-Olympics-inspired recipe for traditional Roast Beef with Yorkies demands to be followed by a good pud.
Because the Brits love a good pud (don’t we all?).
And ‘back in the day’ (in this case the 1970’s), there was none more impressive or indulgent than the Black Forest Gateau (or, more accurately, Schwarzwälder Kirschtorte).
Fast forward 40 years, and this Anglo favourite is a little kitsch. However, kitsch inevitably translates into cool…especially when culinary superstar, Heston Blumenthal, proclaims a love for it.
Heston (obviously) has his own fantastical version of this decadent multi-layered cake.
And I love it.
However, like most mere mortals, I do not have the precision, tenacity or inclination required to perfectly execute his exquisite rendition (and I cannot even contemplate using the vacuum cleaner as a cooking utensil, as Heston suggests in his recipe).
Therefore, my take on black forest cake is definitely more modest; and it certainly looks a little more ‘rustic’ than Heston’s (ok…it looks a LOT more rustic). But, it is still ‘Heston-inspired’.
Most importantly, Heston’s interest in this flamboyant German dessert serves to remind us that it’s a classic because it’s actually pretty bloody delicious (no matter how it looks)!