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    Home » Recipes » Cookbook Review » Black Forest Gateau

    LAST UPDATED: July 5, 2018 • FIRST PUBLISHED: March 1, 2014 By Toni Dash 39 Comments

    Black Forest Gateau

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Black Forest Gateau {Irish Country Cooking}
    Black Forest Gateau {Irish Country Cooking}. Photo credit: Sterling Epicure.

    I have been fortunate to travel and live in other parts of the world. Everywhere I’ve been holds a unique charm but for me there is no place quite like Ireland. I had no preconceived notion about it before going there on my first business trip more years ago than I care to mention, but remember a defining moment as I exited the plane door onto the top of the stairs down to the tarmac; I felt like I was ‘home’.

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    This feeling was further cemented in my encounters with everyone I met there, from taxi drivers concerned I’d not taken my breakfast before boarding the early morning, long flight home to America to my witty co-workers. Ireland is embedded in my heart and soul, as now is the beautiful cookbook I will share with you today: Irish Country Cooking from The Irish Countrywoman’s Association.

    Irish Country Cooking cookbook cover

    I simply love country food as I feel it is an authentic voice of a food culture. Don’t be confused by the term ‘country’; that doesn’t mean it is unsophisticated in the flavor profiles, it just is straight forward, layered with flavor and ‘real’. This cookbook delivers that in spades. Divided by all the familiar recipe categories Irish Country Cooking serves up delicious fare such as Cauliflower and Bacon Soup with Cheese Toasties, Quick Spiced Beef with Orange Cream, Roast Chicken with Onion and Thyme Stuffing, in addition to more traditional recipes for things such as Dublin Coddle, Shepherd’s Pie and Lickeen Colcannon.  Every course is represented along with helpful tutorials on how to cook for a crowd, how make preserves, how to cook potatoes and more.

    I will admit I found myself quite moved when reading the forward to the cookbook written by Liz Wall, the current National President of the Irish Countrywoman’s Association. I was touched in realizing the history of what this organization of woman has achieved over the years, including introducing seeds for new vegetables in the late 1920’s as well as leading cooking classes on how to use the produce to expand from the potatoes, onions and cabbage which until 1920 were the only local produce in Ireland. The group went on to teach poultry and egg production, cheese-making and bee-keeping in the 1930’s to improve member’s diets and introduce another form of income, able to be sought for women at home.

    Food on a table, with Irish Country Cooking and Cookbook
    Bacon and Thyme Scones {Irish Country Cooking}. Photo credit: Sterling Epicure.

    The intention and spirit of the ICA is further chronicled in the book as is their deep, committed mission to deliver education and record the history of Irish homemade cuisine. The organization has been in place for over 100 years. Previously published cookbooks of ICA members have become family heirlooms, passed down through the generations. For the first time the best recipes from these cookbooks have been compiled into this 100 recipe cookbook, Irish Country Cooking.

    The cookbook is filled with rich, rustic photography conveying not only a visual of the given recipes but also the tone of the food; thoughtful, inspired, traditional and modern Irish food. One touch I found fantastic is that with each recipe is the recipe originator, her county and a bio line. ‘Mairead O’Carrol, Cork: Mother of Six Who Loves Entertaining.’  ‘Marie McGuirk, Louth: Cookery Tutor and Aspiring Golfer.’  ‘Eileen McGlew, Louth: Gran Who Loves Trying New Recipes’. ‘Ada Vance, Cavan: Hill-Walking Granny and Expert Patchworker’.  These woman would make a Real Housewives franchise I really would want to watch! After reading the book I wanted to get on a plane to go meet every one of them. And somehow I felt I did so through their food already. The cookbook features some celebrity chef contributions too and each recipe includes both metric and English measurements for ingredients.

    Blackened Cajun Salmon and Citrus Yogurt {Irish Country Cooking}
    Blackened Cajun Salmon with Citrus Yoghurt {Irish Country Cooking}. Photo credit: Sterling Epicure.

    This cookbook has soul. The food is real as are the people who serve up the dishes. How often does one get the chance to sample the fare of generations of cuisine, just as current on today’s table as it was over 100 years ago? This is a prized cookbook for any kitchen.

    It is my good fortune to share a recipe from Irish Country Cooking for Black Forest Gateau, a gorgeous cake from Claire Ann McDonnell, hailing from County Wicklow who ‘loves gardening and the country air’. In addition Sterling Epicure is making a copy of Irish Country Cooking available to a Boulder Locavore reader (in the U.S. or Canada). See details below.

    Recipe

    Black Forest Gateau {Irish Country Cooking}

    Black Forest Gateau

    "This easy cake is a favorite with all the family and makes a delicious treat for parties and gatherings, especially if you go the full mile and decorate with chocolate and crushed biscuits (cookies). We love to use Polo biscuits but you can use your personal favorites". - Claire Ann McDonnell, Wicklow: Loves Gardening and The Country Air {Irish Country Cooking, Sterling Epicure}
    5 from 1 vote
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    Course: Dessert
    Cuisine: Irish
    Prep Time: 20 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 -12 servings
    Calories: 363kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 4 eggs , separated
    • 110 g (4oz) caster sugar
    • 110 g (4oz) self-raising flour*
    • 50 g (2oz) chocolate
    • powder
    • 225 g (8oz) tinned black cherries, drained, halved and stones removed
    • 570 ml (1 pint) cream, whipped
    • to finish (optional)
    • grated milk chocolate
    • crushed chocolate biscuits (cookies)
    • 2 x 20cm (8in) round sandwich tins (baking pans)

    Instructions

    • Preheat oven to 190ºC/375ºF/Gas 5. Line sandwich tins with baking parchment (parchment paper).
    • In a large mixing bowl, whisk egg whites until stiff. Sieve (sift) in the caster sugar and mix well.
    • Add the egg yolks and mix until the mixture changes color.
    • Sieve (sift) in the flour and chocolate powder and gently fold in to incorporate fully.
    • Divide cake mixture between the two tins and bake in preheated oven for 12–15 minutes or until an inserted skewer comes out clean.
    • Allow to cool in the tins for five minutes. Remove from the tins and transfer to a wire rack to cool completely.
    • Place one sponge (cake layer) on a serving plate and cover with a third of the cream and two thirds of the cherries.
    • Top with the second sponge (cake layer) and cover the top and sides with cream.
    • Spoon the remaining cream into a piping bag. Pipe 10–12 swirls around the top and again at the base of the cake, and place a cherry on each swirl. If you like, you can finish by pressing grated chocolate or crushed chocolate biscuits (cookies) to the sides of the cake with a palette knife.
    • Chill in the fridge for at least an hour before serving.

    Notes

    *for those Gluten-Free there are many homemade versions of Gluten-Free Self-Rising flour on the internet. Though I have not personally baked with them, I'm including a link to one from Bob's Red Mill for your consideration.
    Recipe excerpted with written permission from Irish Country Cooking by Sterling Epicure.

    Nutrition

    Calories: 363kcal | Carbohydrates: 39g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 135mg | Sodium: 39mg | Potassium: 215mg | Fiber: 1g | Sugar: 25g | Vitamin A: 970IU | Vitamin C: 2.8mg | Calcium: 92mg | Iron: 0.8mg
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Disclosure:  I was provided a review copy of Irish Country Cooking. All opinions are my own.

    « Banana-Macadamia Nut Pancakes with Coconut Syrup {gluten-free}
    Irish Potato Soup »

    Reader Interactions

    Comments

    1. Carolsue says

      March 03, 2014 at 11:32 pm

      I love this cookbook!

      Reply
    2. Maureen says

      March 03, 2014 at 4:32 pm

      What a great book to make Irish foods. I am mostly Irish and I am always looking for wonderful cookbooks for my heritage and my husband’s (he is Italian). I try to keep true to our roots.

      Reply
    3. Linda says

      March 02, 2014 at 11:14 pm

      I’d love to win this cookbook and learn more about the cooking from my paternal grandmother’s background. Thanks for offering this.

      Reply
    4. Cindie says

      March 02, 2014 at 10:49 am

      I’d love to win this cookbook. It looks like a great way to learn more about irish foods.

      Reply
    5. Debbie Jackson says

      March 02, 2014 at 8:38 am

      I wan t this cookbook for the dessert and main course recipes.

      Reply
    6. Clare says

      March 02, 2014 at 12:04 am

      I would love this cookbook! Most of my family still lives in Ireland, but I would love to be able to share these meals with my parents and friends here!

      Reply
    7. Sarah L says

      March 01, 2014 at 9:33 pm

      5 stars
      I’d love to win a copy so that I can cook some of the recipes for my husband’s part-Irish family.

      Reply
    8. Robin D. Perera says

      March 01, 2014 at 9:10 pm

      I would be honored to receive a copy of Irish Country Cooking considering all the caring work done by the Irish Countrywomen’s Association for the women of Ireland.
      I am of 100% Irish ancestry, my four sons are half Irish, and although my family has not lived on Irish soil for generations, having a copy of this book would be a meaningful tribute to my family’s heritage.
      The photography looks amazing, the recipes sound delicious, the tips informative, and the bios from the recipe originator’s fascinating!
      Thanks for offering the chance to win this book, and especially, for profiling it!

      Reply
    9. jacquie says

      March 01, 2014 at 9:07 pm

      I love this cookbook!

      Reply
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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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