Chocolate Cream Gateau

Name: Chocolate Cream Gateau
Total time: 1 h 25 min
Yield: 1
Ingredients: 0.5 cup plain Dark chocolate (70% cocoa solids, chopped); 0.5 cup unsalted butter; 2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 0.5 cup Buttermilk; 1.5 cups All purpose flour; 2 teaspoons baking soda; 0.5 teaspoon salt; 1 cup boiling water; 1.25 cups plain Chocolate (70% cocoa solids, chopped); 0.75 cup cream (18% fat); 2 teaspoons vanilla extract; 0.333 cup unsalted butter; 1 pinch salt; 4.5 cups powdered sugar; 3.5 ounces plain Chocolate bar (70% cocoa solids)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 25 min.

Preparation

Calories:

745

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake

For the cake: ½ cup
plain Dark chocolate (70% cocoa solids, chopped); ½ cup
unsalted butter; 2 cups
sugar; 2
large eggs; 1 teaspoon
vanilla extract; ½ cup
Buttermilk; 1 ½ cups
All purpose flour; 2 teaspoons
baking soda; ½ teaspoon
salt; 1 cup
boiling water

For the filling & covering: 1 ¼ cups
plain Chocolate (70% cocoa solids, chopped); ¾ cup
cream (18% fat); 2 teaspoons
vanilla extract; 0.333 cup
unsalted butter; 1 pinch
salt; 4 ½ cups
powdered sugar

To decorate: 3 ½ ounces
plain Chocolate bar (70% cocoa solids)

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Preparation steps

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.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside to cool slightly.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating after each addition. Beat in the vanilla and melted chocolate until smooth.

Add the buttermilk, flour, bicarbonate of soda, and salt and mix well, then beat in the boiling water until smooth.

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.

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.

Gradually sift in the icing sugar, beating until smooth and thick.

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.