Chocolate Coffee Gateau (no flour)
A light coffee gateau with the rich taste of dark chocolate - plus its a recipe without flour.
Preparation time: 20-30 minutes Quantity: Serves about 12 Cooking time: 40 minutes
Ingredients
150g/bar dark chocolate- broken
75g/ 3 oz caster sugar
150g/ 6 oz butter-soft and diced
1 tablespoon maple syrup
2 tablespoons double espresso
4 large egg yolks
200g/ 8 oz ground almonds or ground hazelnuts
75 ml/4 fl oz any milk
4 large egg whites (left from yolks)
300 ml/ 1/2 pint whipping cream
2 teaspoon caster sugar
1 tablespoon double espresso
Method
- Melt the chocolate, 1st sugar, butter, maple and 1st coffee in a bain marie (in a bowl over a pan of simmering water) - till melted
- Mix till well blended
- Whisk in the egg yolks
- Beat in the almonds/hazelnuts
- Beat in the milk
- Meanwhile whisk the egg whites to soft peaks
- Gently fold in to the cake mix
- Spoon in to a greased tin
- Bake in a preheated oven gas 4/180*c for
35-40 minutes or until cooked
cool
- Whip up the cream with the 2nd sugar and coffee-till soft peaks
- Cut the cake in to 2 and fill the middle with the coffee cream
- Dust the top with icing sugar
Recommended cake tin- approx. size 9 inch