Chocolate gateau - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chocolate gateau By You Magazine - March 31, 2019 Chocoholics, meet your ultimate dream dessert. From its glossy glaze to its pillowy, creamy middle, this chocolate gateau is an absolute showstopper. Using the basic recipe from our chocolate loaf cake, you can throw just a handful of storecupboard baking ingredients into a processor and make some serious magic. And if you want to make it extra fancy? Let your imagination run wild – the decorative possibilities are endless! Think edible flowers, chunks of chocolate or your favourite sweets for a seriously special personalised twist. Chris Alack MAKES 1 X 20CM CAKE FOR THE CHOCOLATE CAKE 200g unsalted butter, softened and diced, plus extra for the tin 200g golden caster sugar 3 medium eggs 100g ground almonds 100g plain flour 25g cocoa, sifted 1 tsp baking powder, sifted 2 tbsp smooth orange juice FOR THE CHOCOLATE GLAZE 150g dark chocolate (about 70 per cent cocoa) 6 tbsp water 75g unsalted butter 3 tsp icing sugar, sifted FOR THE FILLING 250ml double cream 1 Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base. Make up the chocolate cake mixture as in Super-Simple Chocolate Loaf Cake recipe. Transfer the mixture evenly to the tin and bake the cake for 50-55 minutes. 2. Run a knife around the edge of the cooked cake and leave to cool in the tin before removing. Make up 1½ quantities of the chocolate glaze in the Super-Simple Chocolate Loaf Cake recipe and whip the double cream to soft peaks. Slit the cake in half horizontally and spread the lower half with a third of the glaze. Dollop over the whipped cream, sandwich with the top cake layer. Spread the remaining glaze over the top of the cake, letting it drip down the sides – it doesn’t matter how messy it gets! Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved