Decadent Gateau with Nuts
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(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 50 min.
Ready in
Ingredients
for
1
- For the base
- ½ cup unsalted butter
- ½ cup caster sugar
- 2 eggs
- 1 ⅛ cups self-rising flour
- 2 Tbsps milk
- For the chocolate mousse
- 1 tsp Powdered gelatine
- 3 Tbsps cold water
- ½ cup Chocolate spread
- ½ cup Mascarpone
- 1 ½ cups chilled cream (48% fat)
- 2 Tbsps cocoa powder
- 3 Tbsps caster sugar
- 3 Tbsps finely chopped Macadamia Nuts
- For the covering
- 1 cup cream (48% fat)
- 8 ozs Dark chocolate (70% cocoa solids)
- 1 Tbsp Walnut liqueur (optional)
- To decorate
- Macadamia Nuts
Preparation steps
1.
For the base: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" springclip cake tin, 9cm|3" deep.
2.
Beat together the butter and sugar until pale and fluffy.
3.
Beat in the eggs, flour and milk until well combined.
4.
Spoon into the tin and level the surface. Bake for 20-25 minutes, until golden and springy to the touch. Leave the sponge to cool in the tin on a wire rack.
5.
For the chocolate mousse: sprinkle the gelatine over the water in a pan and stand for 5 minutes until softened. Place over a very low heat, stirring, just until the gelatine has melted. Whisk in the chocolate spread until combined, then remove from the heat.
6.
Whisk together the mascarpone and chocolate mixture in a large bowl until smooth.
7.
Whisk together the cream, cocoa powder and sugar in another bowl until softly peaking.
8.
Whisk 1/3 of the whipped cream into the mascarpone mixture to lighten, then fold in the remaining whipped cream with the nuts until well combined.
9.
Spoon the mixture onto the cake base in the tin and gently smooth the top. Cover with cling film and chill overnight.
10.
For the covering: put the cream, chocolate and liqueur (if using) into a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has melted. Stir until smooth then leave to stand for 15-20 minutes until thickened slightly, but still pourable.
11.
Remove the mousse cake from the tin and place on a large plate.
12.
Pour the covering over the cake and carefully smooth over the top and sides. Decorate with macadamia nuts around the edge.
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