Consisting of six layers, Heston Blumenthal’s Black Forest gateau, as featured in his In Search of Perfection series and accompanying cookbook, is an elaborate and decadent version of the well-known dessert that he served at his restaurant The Fat Duck in Bray. Multiple layers of the cake can be made even a month in advance, with only two having to be made on the day that the cake is being assembled for eating. The cooking technique requires some non-regular cooking equipment, patience, and practice. To further help replicate the ambiance of the Black Forest when serving, Heston recommends spraying some kirsch in the air with an atomizer.