Decadent Chocolate Gâteau
10 December 2014, Nirapad News : This moist decadent chocolate gateau recipe is enriched with melted chocolate and also a little milk to make it rich. It is covered with a smooth shiny chocolate icing that looks so stylish that it could have been bought from an expensive patisserie, so makes the ideal birthday cake!
Ingredients for the sponge:
250g plain chocolate,
175g butter, softened
175g caster sugar
5 eggs, beaten
125g self raising flour
2 tbsp or milk
For the icing:
175g dark chocolate
75ml double cream
To decorate; chocolate shavings, curls or grated chocolate
This cake can be made in advance and frozen without the icing. Just defrost completely then ice as before. Why not drizzle with contrasting milk and white melted chocolates
Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 inches round spring form cake tin with baking paper etc.
Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)
Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.
Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.
Make the icing ; Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally) Remove from the heat and stir in the butter and cream until smooth. Pour over the top and sides of the cake, smoothing it evenly down over the sides of the cake.
Decorate with chocolate shavings or curls.