Gateau Marie Therese Recipe
Ingredients
| Semi-sweet chocolate | 7 Ounce | |
| Softened butter | 6 Ounce | |
| 1/4 cup cane sugar syrup | ||
| Eggs | 3 Small, separated | |
| Ground almonds | 1/4 Cup (16 tbs) | |
| 1 tsp oil salt | ||
| Egg white | 1 | |
| Superfine sugar | 3 Ounce | |
| Essence | 1/2 Teaspoon | |
| 3 tbsp chocolate vermicelli | ||
Directions
Break the chocolate into pieces and melt in a bowl with 1/4 lb (125 g/4 oz) of softened butter for 2 minutes on HIGH.
Stir to obtain a smooth cream.
Stir in the cane sugar syrup, egg yolks and ground almonds, beating well after each addition.
Oil the base of a 7 inch (18 cm) mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Add a pinch of salt to the egg whites and whisk to firm peaks.
Fold carefully into the mixture.
Spoon the mixture into the mold (mould) and microwave, uncovered, on HIGH for 10 minutes.
Leave to cool completely in the container.
Turn the gateau out on to a wire rack on top of a plate.
Slice very carefully into 2 equal layers.
To make the filling, put the egg white in a bowl, add the sugar and beat with a wooden spoon.
Heat in the microwave oven for 1 minute on MEDIUM.
Whisk with an electric beater for 2 minutes.
Return to the oven for 1 minute on MEDIUM and whisk again until the meringue is thick and cold.
This process should take at least 10 minutes.
Add the coffee extract (essence) and the remaining softened butter in small pieces, continuing to whisk constantly.
Spread some of the buttercream frosting (icing) on the lower layer of the cake, then cover with the second layer and spread with the remaining buttercream.
Sprinkle with chocolate vermicelli.
Keep cool but do not refrigerate.
Stir to obtain a smooth cream.
Stir in the cane sugar syrup, egg yolks and ground almonds, beating well after each addition.
Oil the base of a 7 inch (18 cm) mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Add a pinch of salt to the egg whites and whisk to firm peaks.
Fold carefully into the mixture.
Spoon the mixture into the mold (mould) and microwave, uncovered, on HIGH for 10 minutes.
Leave to cool completely in the container.
Turn the gateau out on to a wire rack on top of a plate.
Slice very carefully into 2 equal layers.
To make the filling, put the egg white in a bowl, add the sugar and beat with a wooden spoon.
Heat in the microwave oven for 1 minute on MEDIUM.
Whisk with an electric beater for 2 minutes.
Return to the oven for 1 minute on MEDIUM and whisk again until the meringue is thick and cold.
This process should take at least 10 minutes.
Add the coffee extract (essence) and the remaining softened butter in small pieces, continuing to whisk constantly.
Spread some of the buttercream frosting (icing) on the lower layer of the cake, then cover with the second layer and spread with the remaining buttercream.
Sprinkle with chocolate vermicelli.
Keep cool but do not refrigerate.
Chef
