Chocolate Rum Gateau Recipe
Chocolate Rum Gateau recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
| 40 g/1 1/2 oz walnuts | ||
| 40 g/1 1/2 oz digestive biscuits | ||
| 175 g/6 oz butter | ||
| 175 g/6 oz caster sugar | ||
| 3 eggs, size 1 | ||
| Rum | 1 Tablespoon | |
| 100 g/4 oz self raising flour sifted with 1/2 teaspoon baking powder or plain flour with 1 1/2 teaspoons baking powder | ||
| 75 g/3 oz sultanas | ||
| Rum | 3 Tablespoon (For the filling and topping:) | |
| 175 g/6 oz plain or bitter chocolate | ||
| 50 g/2 oz walnuts | ||
| 150 g/5 oz icing sugar | ||
| 150 g/5 oz butter | ||
Directions
Line a 1 1 kg/2 1/2 lb loaf tin with greased greaseproof paper or baking parchment.
Preheat the oven to 180°C/350°F, Gas Mark 4.
Finely chop the walnuts and crush the biscuits.
Cream the butter and sugar until soft and light.
Beat the eggs with the rum.
Gradually beat the eggs and rum into the creamed mixture, adding a little flour and baking powder if the mixture shows signs of curdling.
When all the eggs and rum have been incorporated, add the rest of the flour, the nuts and crumbs.
Spoon into the prepared tin and bake for approximately 45 minutes, or until firm to the touch.
Cool for about 10 minutes in the tin, then turn out and allow to cool.
Split into 3 layers.
For the filling and topping, soak the sultanas in the rum while the sponge is cooking.
Melt 150 g/5 oz of the chocolate and coarsely grate the remainder.
Coarsely chop the walnuts.
Sift the icing sugar and cream with the butter.
Then add the melted chocolate and beat well until light in texture.
Add the sultanas, rum and half the walnuts.
Sandwich the layers with some of the chocolate and rum mixture.
Spread the remainder over the top, but not the sides of the gateau.
Sprinkle the last of the walnuts and the grated chocolate over the top icing.
Chill well before serving.
This is equally good as a gateau with tea or coffee or as a dessert.
It goes well with fresh fruit salad.
Preheat the oven to 180°C/350°F, Gas Mark 4.
Finely chop the walnuts and crush the biscuits.
Cream the butter and sugar until soft and light.
Beat the eggs with the rum.
Gradually beat the eggs and rum into the creamed mixture, adding a little flour and baking powder if the mixture shows signs of curdling.
When all the eggs and rum have been incorporated, add the rest of the flour, the nuts and crumbs.
Spoon into the prepared tin and bake for approximately 45 minutes, or until firm to the touch.
Cool for about 10 minutes in the tin, then turn out and allow to cool.
Split into 3 layers.
For the filling and topping, soak the sultanas in the rum while the sponge is cooking.
Melt 150 g/5 oz of the chocolate and coarsely grate the remainder.
Coarsely chop the walnuts.
Sift the icing sugar and cream with the butter.
Then add the melted chocolate and beat well until light in texture.
Add the sultanas, rum and half the walnuts.
Sandwich the layers with some of the chocolate and rum mixture.
Spread the remainder over the top, but not the sides of the gateau.
Sprinkle the last of the walnuts and the grated chocolate over the top icing.
Chill well before serving.
This is equally good as a gateau with tea or coffee or as a dessert.
It goes well with fresh fruit salad.
Chef
