Chocolate gâteau

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 15
Servings 8
Time 40 min

Ingredients

  • SPONGE
  • 4
    large eggs
  • 125
    g
    castor sugar
  • 50
    g
    self-raising flour
  • 125
    g
    ground almonds
  • 25
    g
    cocoa powder
  • FILLING
  • 150
    ml
    cream
  • 125
    g
    castor sugar
  • 300
    g
    dark chocolate, broken into pieces
  • 45
    ml
    dark rum
  • TO FINISH
  • 50
    g
    ginger biscuits, crushed
  • 125
    g
    dark chocolate
  • 25
    g
    cocoa powder
 

Method

30-35 min
 
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
 

Read more on: bake  |  dairy
 

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