Glazed Rich Chocolate Gateau
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
327
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 kcal | (16 %) | ||
| Protein | 4.92 g | (5 %) | ||
| Fat | 18.68 g | (16 %) | ||
| Carbohydrates | 34.57 g | (23 %) | ||
| Sugar added | 13.97 g | (56 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 116.93 mg | (14,616 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.01 mg | (1 %) | ||
| Folate | 33.05 μg | (11 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 0.11 μg | (0 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0.29 mg | (0 %) | ||
| Potassium | 176.75 mg | (4 %) | ||
| Calcium | 26.84 mg | (3 %) | ||
| Magnesium | 53.87 mg | (18 %) | ||
| Iron | 3.19 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 0.83 mg | (10 %) | ||
| Saturated fatty acids | 10.63 g | |||
| Cholesterol | 79.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 6 ounces
- 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
- 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.
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