Celebration White and Dark Chocolate Gateau

Serves: 20

Edit

Update

Cancel

Total Time: 145

Prep Time: 45

Cook Time: 100

• For the gâteau
• 225 gram(s) plain chocolate, roughly chopped
• 125 gram(s) unsalted butter, cut into cubes, plus extra for greasing
• 8 large eggs, separated
• 225 gram(s) caster sugar
• For the decoration
• 300 gram(s) white chocolate
• 450 ml (3?4 pint) double cream
• 15 ml (1 level tbsp) icing sugar, sifted
• 350 gram(s) raspberries
• Icing sugar for dusting, sifted (optional)
• Seasonal blossom (you could use edible flowers such as borage or nasturtiums) to decorate

Method

1. To make the gâteau, place the chocolate and butter in a heatproof bowl over a pan of simmering water. Allow the chocolate to melt without stirring, then remove from the heat and stir until smooth. Allow to cool a little. Grease and base-line a 20cm (8in) diameter, 9cm (31?2in) deep cake tin with non-stick baking parchment.
2. Using an electric whisk, whisk the egg yolks and sugar until pale and light in colour, then slowly whisk them into the cooled chocolate.
3. Whisk the egg whites until they form soft peaks, then fold into the chocolate mixture until well combined. Pour into the prepared tin and bake at 190°C (170°C fan) mark 5 for 1hr 30min (see Cook's Tips). Leave to cool in the oven for 30min then take out, cover with a damp cloth and cool completely before turning out on to a cooling rack.
4. To make the decoration, place white chocolate in a heatproof bowl over a pan of simmering water; leave until melted. Remove from heat and stir gently. Wipe the outside of the bowl to remove the condensation. Cut out a circle of greaseproof paper about 38cm (15in) in diameter. Using a palette knife, spread the melted chocolate over the paper in a thin layer almost to the edges. Chill for 2-3min.
5. Whip the cream until it forms soft peaks, then fold in the icing sugar. Transfer the cooled cake to a serving plate and spoon the cream on top, spreading a little down the sides. Top with the raspberries.
6. When the white chocolate has firmed slightly and is no longer runny (see Cook's Tips), lift the greaseproof paper carefully, with the chocolate attached, and invert it evenly on to the cake. Chill for 30min, with the greaseproof paper on, or until the chocolate is set.
7. Starting at the base, gently peel off the greaseproof paper in strips. Lightly dust with icing sugar and decorate with flowers.
8. PREPARE AHEAD Up to two days ahead, complete the recipe to end of step 3, then wrap and chill. Up to one day ahead, complete to end of step 6. TO SERVE Complete the recipe up to 4hr in advance. TO FREEZE Complete recipe to the end of step 3, wrap and freeze. TO SERVE Thaw the cake at cool room temperature overnight. Complete the recipe up to 4hr in advance. COOK'S TIPS Check after 30min - if the top is brown, cover loosely with foil and continue baking. Be careful not to over-chill the chocolate otherwise it will be too solid to drape over the cake to form soft folds.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!