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Glazed Rich Chocolate Gateau

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Glazed Rich Chocolate Gateau
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
327
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie327 kcal(16 %)
Protein4.92 g(5 %)
Fat18.68 g(16 %)
Carbohydrates34.57 g(23 %)
Sugar added13.97 g(56 %)
Roughage0 g(0 %)
Vitamin A116.93 mg(14,616 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.05 mg(17 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate33.05 μg(11 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C0.29 mg(0 %)
Potassium176.75 mg(4 %)
Calcium26.84 mg(3 %)
Magnesium53.87 mg(18 %)
Iron3.19 mg(21 %)
Iodine20 μg(10 %)
Zinc0.83 mg(10 %)
Saturated fatty acids10.63 g
Cholesterol79.36 mg
Author of this recipe:

Ingredients

for
1
For the cake
6 ounces
plain Dark chocolate (70% cocoa solids)
½ cup
½ cup
4
eggs (separated)
1 cup
¼ teaspoon
For the glaze
2 tablespoons
Apricot Jam
1 tablespoon
For the chocolate glaze
3 ½ ounces
plain Dark chocolate (70% cocoa solids)
0.333 cup
4 tablespoons

Preparation steps

1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease and flour a 20cm|8" springform cake tin and line 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 pale and fluffy, then beat in the chocolate
4.
Beat in the egg yolks, one at a time until blended.
5.
Sift in the flour and baking powder and stir gently until blended.
6.
Whisk the egg whites until stiff and fold gently into the mixture until incorporated.
7.
Pour into the tin and bake for 45-60 minutes until firm to the touch. Leave to cool in the tin then place on a wire rack to cool completely.
8.
For the glaze: heat the jam and water in a small pan with a squeeze of lemon juice until the jam has melted. Brush the jam over the cake.
9.
For the chocolate glaze: heat the sugar and water in a pan until the sugar has dissolved. Remove from the heat, add the chocolate and stir until the mixture is smooth.
10.
Return to the heat and bring to a boil. Cook steadily until a little of the mixture dropped into cold water forms a soft ball, between your finger and thumb -116°C|240°F on a sugar thermometer. Remove from the heat and stir until smooth.
11.
Pour quickly and evenly over the top of the cake, allowing the glaze to run down the sides. Smooth the icing around the sides of the cake with a palette knife, but do not smooth the top or the glaze will lose its shine. Leave to set at room temperature.