Among Gateau With Chocolate Icing
|Ground almonds||3 1⁄4 Ounce|
|Cane sugar syrup||1 Cup (16 tbs)|
|Cornstarch||2 Ounce (Corn Flour)|
|Grand marnier||3 Tablespoon|
|Semi-sweet chocolate||2 Ounce (Plain)|
|Confectioners sugar||1⁄4 Pound (Icing Sugar)|
|Almond extract||3 Drop (Essence)|
Put the butter in a bowl and soften for 1 minute in the microwave oven on HIGH.
Add the ground almonds and cane sugar syrup to the softened butter.
Add the egg yolks one at a time, the cornstarch (cornflour) and cocoa, beating well after each addition.
Oil the base of a 7 inch (18 cm) souffle mold (mould).
Line the base with a circle of oiled non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould).
Micro wave on MEDIUM-HIGH for 8 minutes or until the edges of the cake begin to shrink away from the sides of the container.
Leave the gateau to stand for 5 minutes.
Pour over the Grand Marnier and leave to cool completely.
When the gateau is cold, turn out on to a cake rack and remove the non-stick parchment (greaseproof paper).
To prepare the frosting (icing), break the chocolate into pieces in a small bowl and melt for 2 minutes on HIGH.
Mix the confectioners' (icing) sugar and the egg white with a wooden spoon.
Stir in the almond extract (essence) and melted chocolate.
Pour this frosting (icing) on to the center of the gateau and spread carefully over the top and sides with a metal spatula.
Transfer the gateau to a cake platter and allow the frosting (icing) to harden at room temperature.