Name: Chocolate fudgy gâteau
Yield: 12 servings
Cuisine: Bake
Ingredients: 150.00 g butter; 150.00 g nestlé easymelt chocolate dark; 5.00 eggs seperated; 15.00 ml cocoa powder; 150.00 g white sugar; 70.00 g nuts chopped, pecan nuts or walnuts; 5.00 ml rum essence; 90.00 g butter; 90.00 g dark chocolate; 3.00 eggs seperated; 10.00 ml cocoa powder; 90.00 g white sugar; 20.00 ml Sheridans gelatine; decoration GROUPING; ivy leaves small, dried; white chocolate

Recipe Disclaimer

Tap for method

Ingredients (16)

CAKE LAYER

150.00 g	butter
150.00 g	nestlé easymelt chocolate — dark
5.00	eggs — seperated
15.00 ml	cocoa powder
150.00 g	white sugar
70.00 g	nuts — chopped, pecan nuts or walnuts
5.00 ml	rum essence

MOUSSE LAYER

90.00 g	butter
90.00 g	dark chocolate
3.00	eggs — seperated
10.00 ml	cocoa powder
90.00 g	white sugar
20.00 ml	Sheridans gelatine
	decoration — GROUPING
	ivy leaves — small, dried
	white chocolate

Tap for ingredients

Method:

CAKE: Melt butter and chocolate together and cool slightly. Beat egg yolks with cocoa (mixed to a paste with 10 ml water) until thick and fluffy. Whisk egg whites until stiff and add sugar gradually. Add melted chocolate mixture to egg yolks. Combine well and add chopped nuts and rum essence. Fold in egg whites and spoon into lined and greased 22 cm springform pan. Bake at 180 ºC for 45 minutes. Allow cake to cool in the tin.
MOUSSE: Melt butter and chocolate. Beat egg yolks with cocoa (mixed to a paste with 10 ml water) until thick. Whisk egg whites and add sugar gradually. Add melted chocolate mixture to yolks. Dissolve sponged gelatine (soaked in 125 ml water) over hot water and add to the mixture. Fold in the egg whites.
TO ASSEMBLE: Remove cake from tin and place on serving platter. Lightly oil the removable ring of the tin and replace around the cake. Chill chocolate mousse for 5 minutes and pour over the cake. Cover and refrigerate until set. Decorate with white chocolate ivy leaves (see final flourishes recipe).
Serves 12.