Glazed Rich Chocolate Gateau
- For the cake
- 6 ozs plain Dark chocolate (70% cocoa solids)
- ½ cup unsalted butter
- ½ cup sugar
- 4 eggs (separated)
- 1 cup all-purpose flour
- ¼ tsp Baking powder
- For the glaze
- 2 Tbsps Apricot Jam
- 1 Tbsp water
- lemon juice
- For the chocolate glaze
- 3 ½ ozs plain Dark chocolate (70% cocoa solids)
- 0.333 cup sugar
- 4 Tbsps water
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.
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.
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.