Almond and Chocolate Gateau

In Baking, Cake, Dessert on October 26, 2011 at 10:39 am

the ache to bake relieved with CAKE. Buttery vanilla cream between layers of moist almond cake, glazed with rich chocolate icing. The cutting of the masterpiece was a whisper-inducing occasion. This recipe for ‘Biscuit aux amandes et au chocolat’ serves 8. or in some cases, 3.

Ingredients, method & tentative tips

almond cake

6 egg whites

pinch of salt

150g white sugar (or thereabouts)

1 Tbsp flour

250g ground almonds

preheat oven, 150C! Grease 2 round 7-8″ baking tins (or reuse 1)

In a large mixing bowl beat egg whites with a pinch of salt until firm. Add sugar, gradually. Gently fold in the flour and ground almonds, then spoon into the prepared tins. Bake for 30 minutes, remove from tin, let it cool.

vanilla butter cream

1 egg yolk

30g white sugar

1tsp vanilla

1 Tbsp cornflour

100ml milk

60g butter

Mix egg yolk with the sugar and vanilla, until pale yellow. Stir in cornflour. In a saucepan, bring milk to the boil (I used rice milk), pour it over the egg mixture while still mixing and return to the pan. cook on low heat, stirring continuously until thick, 10 minutes or so. Add butter! Mix until smooth! Refrigerate!

Much chocolate, appropriately decadent.

Chocolate icing

100g Dark chocolate

3Tbsp water

30g butter

50g icing sugar

melt Dark Chocolate with water over low heat in a saucepan. add butter and icing sugar. mix til smooth. set aside. pour over cake, lick bowl. makes a fairly generous amount of icing, and THAT’s just right.

Find a serving plate, and assemble the lovely thing. Finish with toasted almonds! The recipe suggests refrigerating for at least 2 hours before serving. I think it’s okay to ignore this, but will refrigerate the remains. For breakfast.

5 egg yolks left over! Custard was attempted, results were amusing.

  1. Yaaaay! Your first post 😀

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