Berry and Ganache Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 4 eggs (separated)
- 1 egg
- ¾ cup caster sugar
- 1 ½ cups Dark chocolate (70% cocoa solids, chopped)
- 1.333 cups Almond flour (scant)
- 1.333 cups Raspberries
- For the coating
- ½ cup cream (48% fat)
- 1 ½ cups Milk chocolate (40% cocoa solids, chopped)
- To decorate
- yellow sugar sprinkles
- Raspberries
Preparation steps
1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 20cm|8" springform cake tin and line the base with non-stick baking paper.
2.
Whisk together the egg yolks and whole egg with half the sugar, using an electric whisk until doubled in volume.
3.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Cool slightly.
4.
Whisk the egg whites until soft peaks form, then whisk in the remaining sugar, a spoonful at a time, until stiff but not dry.
5.
Add half the egg whites to the egg mixture and gently stir until incorporated. Add the melted chocolate and the remaining egg whites and gently stir until incorporated.
6.
Gently fold in the almonds and raspberries.
7.
Spoon into the tin and bake for 30 minutes. Turn off the oven and leave the cake in the oven for a further 15 minutes, until a skewer inserted into the centre comes out clean. Cool completely in the tin.
8.
Place the cake on a wire rack.
9.
For the coating: Heat the cream almost to a boil, then remove from the heat. Add the chocolate and stir until smooth. Cool slightly until thickened.
10.
Spread all over the cake and sprinkle the top with sugar sprinkles. Decorate with raspberries and leave to set.
