Rich Chocolate Gateau

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Rich Chocolate Gateau
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
1
For the cake
8 ounces Dark chocolate (75% cocoa solids)
cup unsalted butter
½ cup sugar
8 eggs (separated)
1 cup all-purpose flour
For the filling
cup cream (48% fat)
1 tablespoon sugar
3 ½ ounces plain Chocolate (75% cocoa solids)
For the glaze
8 ounces Dark chocolate (75% cocoa solids)
1 cup sugar
1 tablespoon light corn syrup
1 cup cream (48% fat)
1 teaspoon vanilla extract
1 cup powdered sugar
water
To serve
Whipped cream
Pomegranate seed
coarsely grated Orange zest
How healthy are the main ingredients?
sugarChocolatesugarsugareggWhipped cream

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and flour a 23cm|9" 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.
Whisk the egg whites until stiff and gradually fold into the mixture with the flour until incorporated.
6.
Pour into the tin and bang the tin on a hard surface to dispel any air pockets. 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.
7.
For the filling: heat the cream and sugar in a pan until almost boiling. Remove from the heat and pour onto the chocolate, stirring until smooth. Set aside to cool and thicken slightly.
8.
Cut the cake horizontally into 2 layers. Sandwich the layers with the chocolate mixture.
9.
For the glaze: melt the chocolate, sugar, syrup, cream and vanilla in a pan, stirring until thick and smooth. Simmer for 3-5 minutes without stirring until thick. Pour quickly over the cake, spreading to coat the top and sides. Leave to set at room temperature.
10.
Sift the icing sugar into a bowl and beat n enough water until the icing is thick enough to coat the back of a spoon.
11.
Spoon into a piping bag and pipe lines and squiggles on the cake, as in the photo. Leave to set.
12.
Serve with spoonfuls of whipped cream decorated with pomegranate seeds and orange zest.