Chocolate fudgy gâteau


Ingredients 18
Servings 12
Time

Ingredients

  • CAKE LAYER
  • 150
    g
    butter
  • 150
    g
    Nestlé EasyMelt Chocolate
  • 5
    eggs, separated
  • 15
    ml
    cocoa
  • 150
    g
    white sugar
  • 70
    g
    chopped nuts (pecans or walnuts are best)
  • 5
    ml
    rum essence (optional)
  • MOUSSE LAYER
  • 90
    g
    butter
  • 90
    g
    dark chocolate
  • 3
    eggs, separated
  • 10
    ml
    cocoa
  • 90
    g
    white sugar
  • 20
    ml
    gelatine
  • DECORATION
  • small ivy leaves, washed and dried
  • white coating chocolate
 

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.
 

Read more on: bake  |  dairy
 

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