Black Forest Gateau Chocolate Brownie
Prep. Time:
45 minutes (plus 2 hours chilling)
Baking Time:
35 minutes
Total Time:
Serves:
8 servings
When 31-year-old Digital Project Director Hope Batchelor entered the MasterChef UK tent in 2024 for the show's landmark 20th series, she brought her signature blend of modern European technique and deeply personal inspiration. 'My basic ingredient is chocolate,' Hope explained. 'I have such a sweet tooth, I would eat dessert for breakfast and dessert for lunch.' Her dish was a love letter to her husband: 'One of my husband's favorite desserts is a black forest gateau cake. So I'm planning doing a black forest gateau chocolate brownie.' John Torode praised: 'I think your brownie is cooked really well, I like the crust on the outside and nice and gooey on the inside. The sharpness coming from the blackberry across the top. The gel is good. It's not too sweet. There are some great skills on show here.' Gregg Wallace added: 'The nuts through the cream give it almost a toastiness. I like that very much. The second cook showed us real technical ability and knowledge.' Hope earned one of only two aprons awarded that round.
Chef's Notes: Addressing Judge Feedback
John Torode on Brownie Texture: "I like the crust on the outside and nice and gooey on the inside." The secret is threefold: using a combination of melted chocolate AND cocoa powder for depth, not overbaking (pull when the center still wobbles slightly), and cooling completely before cutting. The crackly top forms naturally when the sugar-rich batter meets the oven's heat.
John on the Gel: "The sharpness coming from the blackberry across the top. The gel is good. It's not too sweet." Blackberries provide more tartness than traditional Black Forest cherries, cutting through the rich brownie. The lemon juice amplifies this brightness. Keep sugar modest — the gel should contrast, not compete.
Gregg Wallace on the Cream: "The nuts through the cream give it almost a toastiness. I like that very much." Proper toasting of hazelnuts is essential — they should be golden and fragrant, releasing their oils. The combination of finely chopped (for even distribution) and coarsely chopped (for textural bursts) creates the "toasty" quality Gregg loved.
Gregg on the Sourdough Crisp: "It's kind of almost oily, but sweet. I really like that." The butter-brushed, sugar-dusted sourdough crisps provide a savory-sweet bridge between components. The slight "oiliness" comes from the butter, while the tang of sourdough plays against the sweetness. This was quintessentially Hope — making sourdough her personality even in a dessert.
Troubleshooting Guide
Problem: Brownie is cakey, not fudgy
Cause: Overbaked; overmixed; too much flour
Solution: Bake until just set; fold gently; measure flour carefully
Problem: Brownie has no crackly top
Cause: Eggs not beaten enough; oven too cool
Solution: Whisk eggs and sugar until thick and pale; check oven temp
Problem: Brownie is underbaked
Cause: Not enough time; pan too deep
Solution: Test with toothpick; use correct pan size
Problem: Blackberry gel won't set
Cause: Not enough agar; not boiled
Solution: Ensure full 1–2 minute boil after agar added
Problem: Gel is lumpy
Cause: Not blended after setting
Solution: Blend until completely smooth
Problem: Hazelnut cream is grainy
Cause: Cream overwhipped; hazelnuts too coarse
Solution: Stop at soft peaks; chop hazelnuts finely
Problem: Sourdough crisps are chewy
Cause: Not sliced thin enough; underbaked
Solution: Use mandoline; bake until completely dry
Problem: Sourdough crisps burned
Cause: Oven too hot; sliced unevenly
Solution: Reduce heat; ensure even thickness
Problem: Components don't harmonize
Cause: Temperatures wrong; proportions off
Solution: Serve brownie slightly warm, cream cold, crisp room temp
Make-Ahead and Storage Tips
Brownies: Can be baked up to 3 days ahead. Store wrapped tightly at room temperature, or refrigerate for firmer texture. Bring to room temperature or warm briefly before serving.
Blackberry Gel: Makes up to 5 days ahead. Store refrigerated in an airtight container or squeeze bottle. Re-blend if it firms up.
Hazelnut Cream: Best made day of serving. Toasted hazelnuts can be prepared up to 1 week ahead and stored airtight at room temperature.
Sourdough Crisps: Can be made 2–3 days ahead. Store in an airtight container at room temperature. If they soften, re-crisp in a 300°F oven for 3–5 minutes.
Assembly: Plate just before serving for optimal temperature and texture contrasts.
Variations
Classic Black Forest: Replace blackberries with dark sweet cherries. Use cherry gel and macerate cherries in kirsch for the brownie.
White Forest: Use white chocolate in the brownie, raspberry gel, and pistachio cream.
Nutella Version: Swirl 3 tablespoons of Nutella through the brownie batter. Use all hazelnuts (no cherries).
Vegan Adaptation: Use vegan dark chocolate, coconut oil instead of butter, flax eggs, and coconut cream for the whipped element.
Individual Portions: Bake brownie batter in a muffin tin for 15–18 minutes for perfectly portioned rounds.
Ingredients
Instructions
PREPARE THE SOUR CHERRIES (IF USING KIRSCH):
If using kirsch, place the chopped dried cherries in a small bowl and pour the kirsch over them. Let soak for at least 30 minutes, or up to overnight. The cherries will plump and absorb the cherry brandy flavor. Drain any excess liquid before adding to the brownie batter.
MAKE THE CHOCOLATE BROWNIE:
Preheat oven to 350°F (180°C / 160°C fan). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment.
In a double boiler or microwave-safe bowl, combine the chopped dark chocolate and butter. Heat gently, stirring frequently, until completely smooth and glossy. If using microwave, heat in 30-second intervals, stirring between each. Set aside to cool for 5 minutes.
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and slightly thickened, about 2 minutes. The mixture should be pale and ribbon-like. Whisk in the vanilla extract.
Pour the cooled chocolate mixture into the egg mixture, stirring gently until completely combined. The batter will be thick and glossy.
Sift the flour, cocoa powder, and salt over the chocolate mixture. Fold gently with a spatula until just combined—do not overmix, as this develops gluten and creates a cakey rather than fudgy texture.
Fold in the chocolate chips and drained sour cherries until evenly distributed.
Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes. Critical for texture: The brownies are done when the top has a thin, crackly crust and a toothpick inserted in the center comes out with moist crumbs (not wet batter, not clean). The edges should be set but the center should still have a slight wobble.
Let the brownies cool in the pan on a wire rack for at least 1 hour before cutting. For cleaner cuts, refrigerate for 30 minutes before slicing.
MAKE THE BLACKBERRY GEL:
In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down completely and become jammy, about 10 minutes.
Press the mixture through a fine-mesh sieve into a clean bowl, extracting as much liquid as possible. Discard the seeds. You should have about ¾ cup of smooth purée.
Return the strained purée to the saucepan. In a small bowl, whisk the agar agar powder into the water until dissolved. Add to the purée and bring to a boil over medium heat, whisking constantly. Boil for 1-2 minutes to activate the agar.
Pour into a shallow container and refrigerate until fully set, at least 2 hours. Once set, transfer to a blender and blend until completely smooth and gel-like.
MAKE THE TOASTED HAZELNUT CREAM:
Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and toast for 8-10 minutes until golden and fragrant. Watch carefully—they can burn quickly. Cool completely.
Finely chop about three-quarters of the hazelnuts. Leave the remaining quarter coarsely chopped for texture contrast.
In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and Frangelico if using. Whip with an electric mixer until soft peaks form. Gently fold in the finely chopped hazelnuts until evenly distributed. Keep refrigerated.
MAKE THE SOURDOUGH CRISPS:
Using a mandoline or very sharp knife, slice sourdough bread as thinly as possible—aim for 1-2mm thickness.
Preheat oven to 325°F (165°C). Brush both sides of each bread slice lightly with melted butter. Sprinkle one side with sugar and a tiny pinch of flaky salt.
Place sugar-side up on a parchment-lined baking sheet. Bake for 10-15 minutes, watching carefully, until golden and completely crisp.
ASSEMBLE AND SERVE:
Cut brownies into 8 equal portions using a sharp knife dipped in hot water. Place a brownie square slightly off-center on each plate. Add a generous quenelle of hazelnut cream alongside. Drizzle or dot blackberry gel around the plate.
Lean a sourdough crisp against the brownie. Scatter reserved coarsely chopped hazelnuts over the cream. Garnish with fresh blackberries, chocolate shavings, and mint if desired. Serve immediately.
