Gastronomically Terrific

October 24, 2010

Tipsy Chocolate Gateau

Filed under: Cake — Tags: , , , , , — thinkingdan @ 2:56 pm

The only thing missing from chocolate cake is alcohol.  Rectified!

 

Chocolate Gateau soaked in rum.

 

This is a fluffy chocolate Gateau that has been soaked in rum, covered in cream and then more chocolate.   There is a layer of jam in there too – we used cherry jam which goes very well with alcoholic chocolate.  Oddly enough, it is one of the few cakes that improves on the second day, presumably because the rum soaks through more uniformly and takes the tartness out of the cream.

We had to adapt the recipe a little to make it for two people (the book gives a recipe that serves 20…) so I’ll give what we used in full.

For the cake

3 eggs

80g caster sugar

1 teaspoon oil

60g self-raising flour

25g drinking chocolate

1/2 heaped teaspoon cocoa powder

Filling and topping

1 teaspoon coffee granules

1 teaspoon caster sugar

1/2 tablespoon boiling water

70ml water

2 tablespoons rum

A good amount of cherry jam

200ml double cream (whipped)

25g dark chocolate

Method

  1. grease and line two 7″ (20cm) tins
  2. whisk the eggs and sugar together “until double in size” and a thick creamy texture (takes about 3 minutes, and keep the bowl warm by placing over some boiled water); drizzle in the oil slowly whilst whisking.
  3. Sieve the flour, drinking chocolate and cocoa together, then fold gently into the egg mixture.
  4. Bake at 220 celcius for 12-15 minutes until the centre springs back when touched and the mixture is set throughout., then leave to cool.
  5. Dissolve the coffee in the boiling water, add the rest of the water and the rum.  Drizzle half of the liquid over the base of the sponge, and spread jam on generously.  Then spread on 1/3rd of the cream, put the top of the cake on and drizzle over the remaining rum mixture.  Spread the remaining cream on top, then melt the dark chocolate and drizzle on top in concentric circles.  The marbled effect is created by dragging a cocktail stick radially out from the centre.

I wasn’t a fan of the tartness of plain cream on the day we baked it – perhaps adding some sugar (25g?), or perhaps some more rum before whisking would sweeten the deal.  But I would say that it wasn’t a problem on day two because the rum soaked up from the top and bottom into the cream.  It makes a great pudding style cake, spongy and moist. Mmm.

Who made it: Dan and Anna jointly (its true!  I instigated this little cake fest….)

Recipe: Adapted from “Hallelujah!  Chocolate!” by The Chocolate Squad  (page 50).  I have to say that this recipe book is almost always a success…

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1 Comment »

  1. […] January 2010, looking happy and gay: Cherry Cake, January 2010. […]

    Pingback by Cherry Cakes, part 2 « Gastronomically Terrific — January 2, 2011 @ 1:57 am


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