Chocolate Cream Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
745
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 kcal | (35 %) | ||
| Protein | 6.08 g | (6 %) | ||
| Fat | 33.46 g | (29 %) | ||
| Carbohydrates | 106.65 g | (71 %) | ||
| Sugar added | 77.55 g | (310 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 203.72 mg | (25,465 %) | ||
| Vitamin D | 0.71 μg | (4 %) | ||
| Vitamin E | 1.58 mg | (13 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 1.89 mg | (16 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 36.84 μg | (12 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 0.37 μg | (1 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0.09 mg | (0 %) | ||
| Potassium | 288.2 mg | (7 %) | ||
| Calcium | 53.59 mg | (5 %) | ||
| Magnesium | 81.56 mg | (27 %) | ||
| Iron | 4.73 mg | (32 %) | ||
| Iodine | 12.25 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Cholesterol | 82.14 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
1
- For the cake
- ½ cup
- ½ cup
- 2 cups
- 2
large eggs
- 1 teaspoon
- ½ cup
- 1 ½ cups
- 2 teaspoons
- ½ teaspoon
- 1 cup
boiling water
- For the filling & covering
- 1 ¼ cups
- ¾ cup
cream (18% fat)
- 2 teaspoons
- 0.333 cup
- 1 pinch
- 4 ½ cups
- To decorate
- 3 ½ ounces
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 23cm|9" cake tins and line the bases with non-stick baking paper.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool slightly.
3.
Beat the butter and sugar in a mixing bowl until light and fluffy.
4.
Add the eggs, one at a time, beating after each addition. Beat in the vanilla and melted chocolate until smooth.
5.
Add the buttermilk, flour, bicarbonate of soda, and salt and mix well, then beat in the boiling water until smooth.
6.
Pour into the tins and bake for 25-30 minutes, or until a skewer or cocktail stick inserted into the centre of the cakes comes out clean. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
7.
For the filling and covering: heat the chocolate, cream vanilla, butter and salt in a pan over a low heat until melted. Stir and remove from the heat.
8.
Gradually sift in the icing sugar, beating until smooth and thick.
9.
Slice the cakes in half horizontally and sandwich the 4 layers together, using about half the chocolate mixture.
10.
Place the cake on a serving plate and spread the remaining mixture over the top and sides of the cake. If the mixture becomes too stiff, add a little hot water.
11.
To decorate: with a vegetable peeler, scrape thin curls from the chocolate and place on top of the cake.
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