Name: White chocolate gâteau
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 225.00 g butter softened; 225.00 g castor sugar; 4.00 eggs large; 225.00 g flour self-raising; 100.00 g dark chocolate; 300.00 ml cream; 15.00 ml rum dark; 200.00 g white chocolate broken into pieces; 450.00 ml cream; 30.00 ml rum dark; 5.00 ml cocoa powder

Recipe Disclaimer

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Ingredients (11)

225.00 g	butter — softened
225.00 g	castor sugar
4.00	eggs — large
225.00 g	flour — self-raising

FILLING

100.00 g	dark chocolate
300.00 ml	cream
15.00 ml	rum — dark

TOPPING

200.00 g	white chocolate — broken into pieces
450.00 ml	cream
30.00 ml	rum — dark
5.00 ml	cocoa powder

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Method:

1. Cream butter and sugar until light. Beat in eggs with 4 T flour. Fold in remaining flour with a metal spoon.
2. Spoon mixture into a deep, lined and greased, 20 cm cake tin.
3. Bake in a preheated oven at 180 ºC for 50 minutes, or until risen and firm to the touch. Turn on to a wire rack to cool, then slice horizontally into 3 layers.
4. FILLING: Melt chocolate in a bowl over a pan of simmering water. Remove from heat and cool for 10 minutes.
5. Whip cream and rum until just peaking, then stir in melted chocolate. Use to sandwich cake layers together.
6. TOPPING: Melt white chocolate and pour on to a clean board. Smooth surface with a palette knife and leave to set.
7. Meanwhile, whip cream and rum until thick, then spread over cake to cover. Chill cake until ready to decorate.
8. Once white chocolate has set, make chocolate curls using a palette knife. With one hand on the handle and the other at the tip of the palette knife, carefully pull the knife through the chocolate towards you, pressing down to make a curl. Repeat action until you have enough curls to cover cake.
9. Lightly press some of the smaller curls on to the sides of the cake, then pile the larger ones on top. Dust the cake with cocoa powder and serve. Makes a 20 cm cake.