LOVER’S CHOCOLATE GATEAU
Serves 6
4 eggs
4 oz caster sugar
4 oz plain chocolate
4 oz unsalted softened butter
1 oz plain flour, sieved
2 oz ground almonds
1 oz fine fresh white breadcrumbs
TO DECORATE:
1/4 pint double cream
1 little icing sugar
few drops of vanilla essence
Grease & line the base of an 18cm (7″) round deep tin with greased greaseproof paper.
Separate eggs and put yolks into a heatproof bowl with the sugar.
Break choc into small pieces and melt in a bowl over pan of hot, but not boiling, water.
Whisk egg yolk & sugar over pan of hot, but not boiling, water for 4-5 mins, until pale & fluffy.
Very carefully whisk in well softened butter, then the cool melted choc.
Whisk egg whites until stiff and fold alternately into mixture with flour, almonds & breadcrumbs.
Pour mixture into prepared tin & bake in a mod oven 180 degrees C for 1 1/4-1 1/2 hours.
Gently turn out cake onto wire rack.
Whip cream until thick, then add a little icing sugar and a few drops of vanilla essence.
Put cream into an icing bag fitted with a large star tube and use to pipe on top of cold cake.
