Name: Chocolate gâteau
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 4.00 eggs large; 125.00 g castor sugar; 50.00 g flour self-raising; 125.00 g almonds ground; 25.00 g cocoa powder; 150.00 ml cream; 125.00 g castor sugar; 300.00 g dark chocolate broken into pieces; 45.00 ml rum dark; 50.00 g ginger biscuits crushed; 125.00 g dark chocolate; 25.00 g cocoa powder

Recipe Disclaimer

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Ingredients (12)

SPONGE

4.00	eggs — large
125.00 g	castor sugar
50.00 g	flour — self-raising
125.00 g	almonds — ground
25.00 g	cocoa powder

FILLING

150.00 ml	cream
125.00 g	castor sugar
300.00 g	dark chocolate — broken into pieces
45.00 ml	rum — dark

TO FINISH

50.00 g	ginger biscuits — crushed
125.00 g	dark chocolate
25.00 g	cocoa powder

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Method:

SPONGE: Grease and line a 22 cm loose-bottomed baking tin. Whisk eggs and sugar for 5 minutes, until thick. Fold the flour, almonds and cocoa powder into the egg mixture. Spoon the mixture into the prepared cake tin and bake in preheated oven for 30-35 minutes. Turn the sponge out onto a wire rack and leave to cool upside down. When cool, slice horizontally into three layers. FILLING: Place the cream and sugar into a heavy-based saucepan and bring to the boil. Boil for 1 minute, then remove from the heat and add chocolate, stirring until melted. Transfer to a bowl and leave to cool. Spoon 15 ml of the rum over each of the sponge layers. When the filling is cold, beat until smooth and spread a layer of the filling on the base sponge. Top with the middle layer, spread with another layer of the filling, then top with remaining sponge. Cover sides and top with filling and press the crushed ginger biscuits around the sides. Use the remaining filling to decorate, piping around the edge. Dust with cocoa and chocolate curls. Chill until ready to serve.
Serves: 8-10
Oven temperature: 190 ºC