- Recipes Home
- Interest Groups
Among Gateau With Chocolate Icing Recipe
|Ground almonds||3 1⁄4 Ounce|
|Cane sugar syrup||1 Cup (16 tbs)|
|Cornstarch||2 Ounce (Corn Flour)|
|Grand marnier||3 Tablespoon|
|Semi-sweet chocolate||2 Ounce (Plain)|
|Confectioners sugar||1⁄4 Pound (Icing Sugar)|
|Almond extract||3 Drop (Essence)|
Serving size: Complete recipe
Calories 3469 Calories from Fat 1292
% Daily Value*
Total Fat 147 g226.5%
Saturated Fat 78.3 g391.7%
Trans Fat 0 g
Cholesterol 984.2 mg328.1%
Sodium 358.7 mg14.9%
Total Carbohydrates 534 g178.1%
Dietary Fiber 20.3 g81.1%
Sugars 141.9 g
Protein 30 g60.3%
Vitamin A 74% Vitamin C
Calcium 26.4% Iron 69.7%
*Based on a 2000 Calorie diet
Add the ground almonds and cane sugar syrup to the softened butter.
Add the egg yolks one at a time, the cornstarch (cornflour) and cocoa, beating well after each addition.
Oil the base of a 7 inch (18 cm) souffle mold (mould).
Line the base with a circle of oiled non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould).
Micro wave on MEDIUM-HIGH for 8 minutes or until the edges of the cake begin to shrink away from the sides of the container.
Leave the gateau to stand for 5 minutes.
Pour over the Grand Marnier and leave to cool completely.
When the gateau is cold, turn out on to a cake rack and remove the non-stick parchment (greaseproof paper).
To prepare the frosting (icing), break the chocolate into pieces in a small bowl and melt for 2 minutes on HIGH.
Mix the confectioners' (icing) sugar and the egg white with a wooden spoon.
Stir in the almond extract (essence) and melted chocolate.
Pour this frosting (icing) on to the center of the gateau and spread carefully over the top and sides with a metal spatula.
Transfer the gateau to a cake platter and allow the frosting (icing) to harden at room temperature.