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Chocolate Cherry Layer Gateau

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Ingredients
  Eggs 4
  Salt 1 Pinch
  Ground cinnamon 1 Pinch
  All purpose flour 25 Gram (1/4 Cup)
  Baking powder 1⁄2 Teaspoon
  Ground almonds 25 Gram (1/4 Cup)
  Rum 1 Tablespoon
  Cornstarch 25 Gram (1/4 Cup)
  Unsweetened cocoa powder 2 Teaspoon
  Sugar 100 Gram (1/2 Cup)
  Egg yolks 2
  Milk 300 Milliliter (1 1/4 Cup)
  Butter 200 Gram (3/4 Cup Plus 2 Tablespoons)
  Cherry liqueur 3 Tablespoon
  Semi-sweet chocolate 3 Ounce, finely grated (80 Gram)
  Candied cherries 12
  Chocolate curls 2 Tablespoon
Directions

Grease an 8-inch (20-cm) pan.
Preheat oven to 375°F (190°C).
To make cake, beat eggs, sugar, salt and cinnamon until thick.
Sift flour, baking powder and cocoa; fold into mixture with almonds and rum.
Turn batter into greased pan.
Bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack.
Cut cooled cake into 3 layers.
To make filling and topping, blend cornstarch, cocoa powder, sugar, egg yolks and a little milk.
Bring remaining milk to a boil.
Stir milk into cornstarch mixture.
Return to heat and stir until boiling.
Cool, stirring frequently.
Beat butter until soft.
Gradually beat cornstarch sauce, liqueur and chocolate into butter.
Join layers with chocolate cream and spread thinly over top and sides.
Decorate with rosettes, cherries and chocolate curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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