Chocolate Gateau Recipe
To make the chocolate Génoise sponge:
Makes 2 x 16cm sponges
225g caster sugar
50g cocoa powder
65g butter, melted
- Whisk the eggs and sugar together to form a sabayon.
- Slowly fold in the flour and cocoa powder.
- Take a small amount of the mixture and combine it with the melted butter. The return this to the rest of the mixture and fold through.
- Place in a lined mould and bake at 180°C for 15-20 minutes
To make the buttercream:
250g unsalted butter
190g icing sugar
60g block chocolate (melted in a basin in a bain-marie)
- Mix the butter, icing sugar and melted chocolate together well.
To make the chocolate glaze:
375ml double cream
450g caster sugar
150g cocoa powder
8 ½ leaves (20g) leaf gelatine, soaked in cold water
- Place the cream, water, sugar and cocoa powder in a heavy-bottomed saucepan. Bring to the boil slowly. Simmer for 2-3 minutes, then remove from the heat.
- Drain the soaked gelatine and add it to the mixture. Stir until the gelatine has dissolved.
- Pass, then stir over ice to cool.
- Pour into a plastic container and press clingfilm directly onto the surface.
To make the chocolate gateau:
- Cut the Génoise sponge into three slices crosswise.
- Prepare the buttercream and mix in the melted chocolate.
- Lightly moisten each side of the Génoise sponge with stock syrup, which may be flavoured with kirsch, rum etc.
- Lightly spread each slice of the Génoise sponge with buttercream and sandwich together.
- Coat the sides and top with the glaze, then decorate.