Chocolate And Almond Gateau Recipe
Ingredients
| Butter | 6 Ounce | |
| Ground almonds | 5 Ounce | |
| Eggs | 2 Small | |
| Egg yolks | 2 | |
| 2 oz self-rising (self-raising) flour | ||
| Cornstarch | 2 Ounce | |
| Cocoa powder | 3 Tablespoon | |
| Active dry yeast | 1 Teaspoon | |
| Essence | 2 Teaspoon | |
| Vanilla essence | 1 Teaspoon | |
| 2/3 cup cane sugar syrup | ||
| Butter, for greasing | ||
| Cognac | 3 Tablespoon | |
| Confectioner’s sugar | 3 Tablespoon | |
| Superfine sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup chocolate vermicelli | ||
| 3 sugar violets | ||
Directions
Melt half of the butter in a large bowl in the microwave oven for 1 minute on HIGH.
Add 3 oz (75 g/3 oz) of ground almonds, the 2 whole eggs, 1 egg yolk, flour, cornstarch (cornflour), cocoa powder, yeast, coffee extract (essence), vanilla extract (essence) and cane sugar syrup to the melted butter.
Mix thoroughly.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line the base with buttered non-stick parchment (grease proof paper).
Spoon the cake mixture into the mold (mould) and microwave, uncovered, for 8 minutes on HIGH.
Remove the mold (mould) from the oven and leave to stand at room temperature.
To make the filling, mix together the remaining butter with the remaining ground almonds, 3 (2) tablespoons of cognac, the remaining egg yolk and the confectioners' (icing) sugar to form a smooth almond paste.
Leave to rest at room temperature.
To make the syrup, put the superfine (caster) sugar and 1/2 cup (5 tablespoons) of water in a bowl and heat in the microwave oven for 3 minutes on HIGH.
Stir until the sugar is dissolved.
Stir in the remaining cognac.
When the cake has cooled completely, turn out on to a rack and cut into 2 equal layers.
Pour over the cognac syrup and put the lower layer on a cake plate.
Spread with a thick layer of filling.
Put the second layer of cake on top and spread the remaining filling over the top and sides.
Press the chocolate vermicelli on the top and sides of the cake with the palms of your hands.
Decorate with the sugar violets.
Add 3 oz (75 g/3 oz) of ground almonds, the 2 whole eggs, 1 egg yolk, flour, cornstarch (cornflour), cocoa powder, yeast, coffee extract (essence), vanilla extract (essence) and cane sugar syrup to the melted butter.
Mix thoroughly.
Grease the base of a 7 inch (18 cm) souffle mold (mould) and line the base with buttered non-stick parchment (grease proof paper).
Spoon the cake mixture into the mold (mould) and microwave, uncovered, for 8 minutes on HIGH.
Remove the mold (mould) from the oven and leave to stand at room temperature.
To make the filling, mix together the remaining butter with the remaining ground almonds, 3 (2) tablespoons of cognac, the remaining egg yolk and the confectioners' (icing) sugar to form a smooth almond paste.
Leave to rest at room temperature.
To make the syrup, put the superfine (caster) sugar and 1/2 cup (5 tablespoons) of water in a bowl and heat in the microwave oven for 3 minutes on HIGH.
Stir until the sugar is dissolved.
Stir in the remaining cognac.
When the cake has cooled completely, turn out on to a rack and cut into 2 equal layers.
Pour over the cognac syrup and put the lower layer on a cake plate.
Spread with a thick layer of filling.
Put the second layer of cake on top and spread the remaining filling over the top and sides.
Press the chocolate vermicelli on the top and sides of the cake with the palms of your hands.
Decorate with the sugar violets.
Chef
