Chocolate, chocolate! Charming, indulgent and gorgeous! I attempted chocolate cheesecake last time in October. Now, the star comes again. Yes, I can’t resist it. It keeps haunting. What’s more, my work mate loves chocolate. So, a thank-you!
Chocolate gateau is always a big temptation, a seduction. There are different interpretations. Mine is rich chocolate coating. Others can be chocolate layered cake, anything with chocolate. I can’t remember where I got this recipe, but with my twist. Addition of ground hazelnut, Ferrero Rocher and chocolate nibs. Instead of double cream, I took milk and butter for the gateau. Result? Kenny said it’s best two among the few he tried from me. Well, he is a young gastronomist. His comments can be trusted. Ha ha!
I cut the cake during a conference call. People wondered. What if they see the cake but not being served during the call?
150g dark chocolate, 72% cacao
60g raw sugar
150g butter, diced
1 tbsp runny honey
4 large eggs, separated
100g ground almonds
100g ground hazelnut
Melt chocolate, sugar, butter, honey in a bowl set over a pan of simmering water. Let cool.
Beat in eggs, ground almond and hazelnut, then milk.
Whisk egg whites until stiff. Fold it in the chocolate mixture in 3 batches, gently.
Pour it into a 20 cm cake pan. Bake at 170C for 30 minutes until just set.
100g chocolate, 85% cacao
40g melted butter
Melt the chocolate over simmering water.
Mix the milk and butter until incorporated.
Blend in the melted chocolate. Let it set in the refrigerator for a few minutes
Pour the chocolate ganache over the cake
Sprinkle chocolate nibs on the circumference. Decorate with Ferrero Rocher in a floral shape
Refrigerate the cake for half hour to get it set.
Leave it at room temperature for half to an hour before serving. Enjoy!