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Festive Chocolate Gateau

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Ingredients
  Sponge cake 1 , beaten
  Butter 250 Gram (1 Cup Plus 2 Tablespoons)
  Powdered sugar 225 Gram (1.75 Cup)
  Unsweetened cocoa powder 15 Gram (2 Tablespoon)
  Egg yolks 4
  Orange jelly/Orange marmalade 150 Gram (1/2 Cup)
  Cointreau 1 Tablespoon
  Candied orange segments 7
  Candied cherries 14
  Chocolate sprinkles/Chocolate 50 Gram, chopped (1/2 Cup)
Directions

Prepare Beaten Sponge Cake.
To make filling and topping, beat butter in a large bowl until pale and creamy.
Sift powdered sugar with cocoa powder.
Beat egg yolks in a medium bowl.
Mix in powdered sugar and cocoa powder.
Add egg mixture a little at a time to butter, beating well after each addition.
Combine orange jelly or marmalade and Cointreau in a small bowl.
Cut cooled cake horizontally into 4 layers.
Spread 3 layers thinly with orange jelly or marmalade mixture and a little chocolate butter cream.
Stack layers.
Spread top and sides with about two-thirds of remaining chocolate butter cream.
Place remaining chocolate butter cream in a pastry bag fitted with a fluted nozzle.
With a sharp knife, mark cake into 14 portions.
Decorate each portion with a swirl of piped chocolate butter cream ending in a rosette.
Halve candied orange segments and place 1 half on each rosette.
Top with candied cherries.
Decorate sides with chocolate sprinkles or chopped chocolate.

Recipe Summary

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

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