Festive Chocolate Gateau Recipe
Ingredients
| Sponge cake | 1 , beaten (Cake:) | |
| Butter | 1 Cup (16 tbs) (Filling & Topping:) | |
| Powdered sugar | 3/4 Cup (16 tbs) (Filling & Topping:) | |
| Unsweetened cocoa powder | 2 Tablespoon (Filling & Topping:) | |
| Egg yolks | 4 (Filling & Topping:) | |
| Orange marmalade | 1/2 Cup (16 tbs) (Filling & Topping:) | |
| Cointreau | 1 Tablespoon (Filling & Topping:) | |
| 7 candied orange segments | ||
| Cherries | 14 , candied (Filling & Topping:) | |
| Chocolate | 1/2 Cup (16 tbs), chopped (Filling & Topping:) | |
Directions
Prepare Beaten Sponge Cake.
To make filling and topping, beat butter in a large bowl until pale and creamy.
Sift powdered sugar with cocoa powder.
Beat egg yolks in a medium bowl.
Mix in powdered sugar and cocoa powder.
Add egg mixture a little at a time to butter, beating well after each addition.
Combine orange jelly or marmalade and Cointreau in a small bowl.
Cut cooled cake horizontally into 4 layers.
Spread 3 layers thinly with orange jelly or marmalade mixture and a little chocolate butter cream.
Stack layers.
Spread top and sides with about two-thirds of remaining chocolate butter cream.
Place remaining chocolate butter cream in a pastry bag fitted with a fluted nozzle.
With a sharp knife, mark cake into 14 portions.
Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette.
Halve candied orange segments and place 1 half on each rosette.
Top with candied cherries.
Decorate sides with chocolate sprinkles or chopped chocolate.
To make filling and topping, beat butter in a large bowl until pale and creamy.
Sift powdered sugar with cocoa powder.
Beat egg yolks in a medium bowl.
Mix in powdered sugar and cocoa powder.
Add egg mixture a little at a time to butter, beating well after each addition.
Combine orange jelly or marmalade and Cointreau in a small bowl.
Cut cooled cake horizontally into 4 layers.
Spread 3 layers thinly with orange jelly or marmalade mixture and a little chocolate butter cream.
Stack layers.
Spread top and sides with about two-thirds of remaining chocolate butter cream.
Place remaining chocolate butter cream in a pastry bag fitted with a fluted nozzle.
With a sharp knife, mark cake into 14 portions.
Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette.
Halve candied orange segments and place 1 half on each rosette.
Top with candied cherries.
Decorate sides with chocolate sprinkles or chopped chocolate.
Chef
