Recipe

Hosted By
DnD

		Chocolate Gateau
		Serving Size - 10
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 cup butter, softened, plus extra for greasing

generous 1 cup superfine sugar

4 eggs, beaten

1 1/2 cups self-rising flour

1/2 cup unsweetened cocoa

a little milk (optional)

FILLING:

generous 1 1/2 cup heavy cream

12 oz white chocolate, broken into pieces

FROSTING:

12 oz semisweet chocolate, broken into pieces

1/2 cup butter

1/2 cup heavy whipping cream

DECORATE:

4 oz semisweet chocolate curls

2 tsp confectioners sugar and unsweetened cocoa, mixed together

TO MAKE THE FILLING - Put the cream in a pan and heat to almost boiling. Put the white chocolate in a food processor and chop. With the motor running, pour the hot cream through the feed tube and process for 10-15 seconds, until smooth. Transfer to a bowl and let cool, then cover with plastic wrap and chill in the refrigerator for 2 hours, or until firm. Beat until just starting to hold soft peaks. TO MAKE CAKE - Preheat the oven to 350°F Grease the bottom of an 8-inch round, deep cake pan, like a spring form pan. Put the butter and sugar in a bowl and beat until light and fluffy. Gradually beat in the eggs. Sift the flour and cocoa into a bowl, then fold into the mixture, adding milk, if necessary. Spoon into the prepared pan and bake in the preheated oven for 45-50 minutes, until a skewer inserted into the center comes out clean. Let stand in the pan for 5 minutes, then turn out and finish cooling on a wire rack. TO MAKE FROSTING - Put the semisweet chocolate in a heatproof bowl set over a pan of gently simmering water until melted. Stir in the butter and cream. Let cool in refrigerator, stirring occasionally but remove from refrigerator when it becomes to hard to spread. PUTTING ALL TOGETHER - Slice the cake horizontally into 3 layers. Sandwich the layers together with the white chocolate filling. Cover the cake with the frosting and arrange the chocolate curls over the top. Sift the sugar-and cocoa mixture over the cake. Refrigerate if you want a hard frosting.