Valentine Decadent Gateau
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
1
- For the cake
- 5 ozs Dark chocolate (70% cocoa solids)
- ⅔ cup unsalted butter
- 2 eggs (beaten)
- 1 ⅛ cups caster sugar
- 1 ⅛ cups self-rising flour
- ¼ cup Scotch Whisky
- To decorate
- powdered sugar
- 1 cup coarsely grated Chocolate
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" heart-shaped tin and line the base with non-stick baking paper.
2.
Melt the chocolate and butter in a large heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
3.
Stir in the eggs and sugar and mix well. Gently stir in the flour until evenly blended.
4.
Pour the mixture into the tin, level the surface and bake for 35 minutes, until risen and set on top but still moist inside. To test: insert a knife or skewer into the centre - it should be slightly sticky when removed. Cool in the tin for 15 minutes, then remove from the tin and peel away the paper.
5.
Place the cake on a plate and slowly pour over the whisky, allowing it to soak into the cake. Leave to stand for at least 1 hour or overnight.
6.
To decorate: sift icing sugar over the top of the cake and decorate with the grated chocolate.
