White Chocolate Gateau
ready in 1 hr 30 min.
- For the cake
- 4 eggs
- ½ cup superfine caster sugar
- ¾ cup all-purpose flour
- ¼ cup white chocolate (grated)
- For the filling
- ½ cup Raspberry jam (warmed)
- For the icing
- 1.333 cups white chocolate (chopped)
- 0.333 cup unsalted butter
- 3 Tbsps cream (18% fat)
- 1 ¼ cups powdered sugar
- To decorate
- Chocolate curl (plain, milk and white chocolate)
How healthy are the main ingredients?egg
To make chocolate curls: using a vegetable peeler, scrape thin curls from a chocolate bar.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" cake tins and line the bases with non-stick baking paper.
Place the sugar and eggs in a mixing bowl and whisk until very pale and light, using an electric whisk, until the beaters leave a trail on the surface.
Sift in the flour and gently fold into the egg mixture with the grated chocolate.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
Invert 1 cake and spread with the jam. Place the other cake on top.
For the icing: melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Stir in the cream and icing sugar and beat until smooth. Set aside to cool until firm and spreadable.
Spread over the top and sides of the cake and decorate with chocolate curls.