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Chocolate Almond And Rum Gateau Recipe
|Plain chocolate||110 Gram|
|Plain dessert chocolate||110 Gram|
|Castor sugar||110 Gram|
|Castor sugar||1 Tablespoon|
|Eggs||3 , separated|
|Ground almonds||55 Gram|
|Butter cream||1 Tablespoon|
|Plain flour||55 Gram, sifted|
|For icing and decoration|
|Fine butter cream||1 Tablespoon|
|Almonds||1 Tablespoon, flaked|
|Plain chocolate||25 Gram, melted|
|Flaked almonds||1 Tablespoon|
Calories 430 Calories from Fat 233
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 145.2 mg
Sodium 39.6 mg1.6%
Total Carbohydrates 41 g13.7%
Dietary Fiber 2 g8%
Sugars 31.2 g
Protein 6 g11.8%
Vitamin A 11.6% Vitamin C
Calcium 3.3% Iron 7.2%
*Based on a 2000 Calorie diet
When cooked the centre should be slightly soft and underdone; if over-baked the fudge-like quality will be lost.
Line base of 8-inch (20-cm.) sandwich tin with greaseproof paper, grease and flour the sides.
Break up chocolate and melt with rum in a small basin resting over a pan of near boiling water.
When creamy remove from the heat.
In a mixing bowl cream the butter and the sugar together until light and fluffy.
Beat in the egg yolks one by one.
In another basin whisk egg whites until stiff.
Stir melted chocolate and then ground almonds into the creamed mixture.
Carefully fold in alternately the egg white and flour making 3 additions of each.
Turn into prepared tin and smooth to edges.
Bake in centre of oven for about 25 minutes, until firm around the rim but soft and slightly underdone in the centre.
After cooling in tin for 10 to 15 minutes turn out carefully on to wire tray.
When quite cold spread top and sides with butter cream flavoured with the melted chocolate and rum.
When firm decorate with flaked almonds.