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Glazed Rich Chocolate Gateau

Name: Glazed Rich Chocolate Gateau
Total time: 2 h
Yield: 1
Cuisine: European, Mediterranean, Austrian
Ingredients: 6 ounces plain Dark chocolate (70% cocoa solids); 0.5 cup unsalted butter; 0.5 cup sugar; 4 eggs (separated); 1 cup All purpose flour; 0.25 teaspoon Baking powder; 2 tablespoons Apricot Jam; 1 tablespoon water; lemon juice; 3.5 ounces plain Dark chocolate (70% cocoa solids); 0.333 cup sugar; 4 tablespoons water

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Difficulty:

advanced

Difficulty

Preparation:

2 h.

Preparation

Calories:

327

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake

For the cake: 6 ounces
plain Dark chocolate (70% cocoa solids); ½ cup
unsalted butter; ½ cup
sugar; 4
eggs (separated); 1 cup
All purpose flour; ¼ teaspoon
Baking powder

For the glaze: 2 tablespoons
Apricot Jam; 1 tablespoon
water; lemon juice

For the chocolate glaze: 3 ½ ounces
plain Dark chocolate (70% cocoa solids); 0.333 cup
sugar; 4 tablespoons
water

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Preparation steps

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.

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 pale and fluffy, then beat in the chocolate

Beat in the egg yolks, one at a time until blended.

Sift in the flour and baking powder and stir gently until blended.

Whisk the egg whites until stiff and fold gently into the mixture until incorporated.

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.

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.

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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Glazed Rich Chocolate Gateau

Nutritional values

Ingredients

Preparation steps

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