Saturday 28 June 2014

Chocolate Gateau

This super indulgent cake recipe was shared by my colleague a while back. It is a TO-DIE-FOR cake, especially if you love chocolatey nutty cakes!

This is a flourless cake and the main ingredients include chocolate and ground almond (or almond meal), hence the nutty flavour. 

Try it! You will love it!

Chocolate Gateau by Annie Bell
makes a 8" round cake

For the Cake
200g dark chocolate
75g light brown sugar
150g unsalted butter, diced
1 tablespoon runny honey
4 large eggs, separated
200g ground almonds (almond meal)
75ml fresh milk

1. Preheat oven at 180ºC.
2. Line and grease the base and sides of a 8" round springform cake pan.
3. Separate egg yolks from whites.
4. In a double boiler, melt chocolate, sugar, butter, honey
5. Transfer mixture to a large bowl. With a manual whisk, beat in egg yolks and ground almonds, then stir in the milk.
6. In a clean, dry, grease free mixing bowl, whisk egg whites until stiff peak.
7. With a spatula, fold in the beaten egg whites into chocolate mixture.
8. Pour batter into prepared cake pan and bake for 35-40mins, or until a skewer inserted into the centre comes out clean.
9. Remove from oven, let cool in the pan for about 10mins. Run a thin-bladed knife along the sides of the pan, unmold and cool right-side up.

Chocolate Ganache
100g dark chocolate
1/2 cup heavy cream

1. Heat heavy cream over medium heat until just below boiling point. Remove from heat and add in chopped chocolate.
2. Let it stands for about 1-2 minutes.
3. Stir till chocolate is melted. Let cool for a few mins and spread over the cake.

Alternatively, can just dust with cocoa powder before serving if you do not want to spread with chocolate ganache.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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