Gluten Free Festive Chocolate Mint Gateau

Name: Gluten Free Festive Chocolate Mint Gateau
Total time: 2 h 10 min
Yield: 1
Ingredients: 1.25 cups chopped gluten-free chocolate (70% cocoa solids); 0.75 cup butter (diced); 4 large eggs (separated); 0.667 cup superfine caster sugar; 1 tsp vanilla extract; 0.333 cup gluten-free all purpose flour; 0.25 tsp salt; 0.75 cup Almond flour; 1 tsp gluten-free Baking powder; 2.25 cups gluten-free mint Chocolate (70% cocoa solids, chopped); 1 cup cream (48% fat); 2 Tbsps butter; 0.5 cup green Sugar paste; powdered sugar; 0.5 cup white Sugar paste; red Food coloring (or powder); yellow Food coloring (or powder)

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Difficulty:

advanced

Difficulty

Preparation:

2 h. 10 min.

Preparation

Ingredients

for

cake

For the cake: 1 ¼ cups chopped gluten-free chocolate (70% cocoa solids); ¾ cup butter (diced); 4 large eggs (separated); ⅔ cup superfine caster sugar; 1 tsp vanilla extract; 0.333 cup gluten-free all purpose flour; ¼ tsp salt; ¾ cup Almond flour; 1 tsp gluten-free Baking powder

For the ganache: 2 ¼ cups gluten-free mint Chocolate (70% cocoa solids, chopped); 1 cup cream (48% fat); 2 Tbsps butter

To decorate: ½ cup green Sugar paste; powdered sugar; ½ cup white Sugar paste; red Food coloring (or powder); yellow Food coloring (or powder)

How healthy are the main ingredients?

Chocolate egg salt

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Preparation steps

For the cake: heat the oven to 200°C (180° fan) 400°F gas 6. Lightly grease a 26cm|10" springform cake tin.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir in the butter.

Whisk the egg yolks with the sugar and vanilla at the highest speed with an electric whisk for about 7 minutes, until very creamy.

Whisk the egg whites until stiff.

Mix the flour with the salt, almonds and baking powder.

Fold the chocolate into the egg yolk mixture, then put the flour mixture and beaten egg whites on top of the chocolate mixture and carefully fold in.

Turn the mixture into the tin and bake for 30-40 minutes. Test to see if it is done by inserting a cocktail stick or skewer, which should come out clean. Remove from the oven and cool in the tin.

For the ganache: put the cream into a pan and bring to a boil. Remove from the heat and add the chopped chocolate and stir until melted. Stir in the butter and leave to cool and thicken. Whisk the ganache lightly.

Release the cake from the tin and turn out onto a plate. Pour over about 3/4 of the ganache to cover the cake completely.

10.

Spoon the remaining ganache into a piping bag with a shell nozzle.

11.

Roll out the green sugarpaste on a surface dusted with icing sugar. Cut out a Christmas tree shape and carefully place on top of the cake. Roll out the trimmings and cut out shapes - as in the photo. Carefully place on the cake.

12.

Pipe the ganache around the base of the cake.

13.

Roll out 3/4 of the white sugarpaste as before and cut out small discs. Attach to the Christmas tree with a dab of water.

14.

Knead the food colourings into small pieces of the remaining white sugarpaste and cut out discs and a yellow star. Attach to the tree with a little water.

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