Rich Chocolate Gateau Slice

Name: Rich Chocolate Gateau Slice
Total time: 2 h 45 min
Yield: 1
Cuisine: European, Dutch
Ingredients: 0.333 cup Dark chocolate (roughly chopped); 0.333 cup butter; 1 egg; 0.333 cup all-purpose flour; 0.25 cup Almond flour; 0.25 cup sugar; 1.667 cups milk; 2 Tbsps Corn starch; 1 cup Dark chocolate (roughly chopped); 4 Tbsps sugar; powdered sugar; 0.5 cup cream (at least 30% fat); 0.5 cup butter; 3 Tbsps cocoa powder; 5 Tbsps Marmalade (gently heated); 1 cup Chocolate glaze (ready-made product); 0.667 cup cream (at least 30% fat); 0.125 cup Orange liqueur; 2 Tbsps powdered sugar; Orange zest (to garnish); Physalis (to garnish)

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Difficulty:

advanced

Difficulty

Preparation:

45 min.

Preparation

ready in 2 h. 45 min.

Ready in

Ingredients

for

cake 26 cm diameter

For the base: 0.333 cup Dark chocolate (roughly chopped); 0.333 cup butter; 1 egg; 0.333 cup all-purpose flour; ¼ cup Almond flour; ¼ cup sugar

For the cream: 1 ⅔ cups milk; 2 Tbsps Corn starch; 1 cup Dark chocolate (roughly chopped); 4 Tbsps sugar; powdered sugar; ½ cup cream (at least 30% fat); ½ cup butter; 3 Tbsps cocoa powder

Plus: 5 Tbsps Marmalade (gently heated); 1 cup Chocolate glaze (ready-made product); ⅔ cup cream (at least 30% fat); ⅛ cup Orange liqueur; 2 Tbsps powdered sugar; Orange zest (to garnish); Physalis (to garnish)

How healthy are the main ingredients?

sugar sugar egg

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Preparation steps

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line a 26 cm ? cake tin with grease-proof paper.

To make the base, melt the chocolate and the butter in hot bain-marie. Remove from the heat, leave to cool and stir in the egg. Mix together the flour, nuts and sugar and fold in. Transfer the mixture to the prepared baking tin, spread evenly and bake for 25-30 min. Remove from the oven and leave to cool completely.

To make the cream, mix 3 tbsp milk with the cornflour until smooth. Place the remaining milk, the chocolate and the sugar in a pot and allow to melt. Stir in the cornflour mixture, allow to thicken and transfer to a bowl. Dust with icing sugar and leave to cool.

Whip the cream until stiff and fold into the chocolate mixture. Mix together the butter and the cocoa until creamy and gradually add to the chocolate mixture.

Brush the base with the warm marmalade, leave to dry and then spread with the chocolate cream. Chill for around 1.5 hours in the fridge.

Gently heat the chocolate glaze and spread on top of the cake. Leave to dry.

Whip the cream with the liqueur and icing sugar until stiff. Slice the cake and serve with a dollop of orange cream and garnish with the orange zest and the physalis.