Chocolate Gateau

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
75ml milk

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.

Chocolate ganache
100g chocolate, 85% cacao
80g milk
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!

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