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Chocolate Gateau With Cream And Strawberries

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Chocolate Gateau With Cream And Strawberries has a diferent taste. The eggs and whipped cream gives the Chocolate Gateau With Cream And Strawberries a prefect taste.
Ingredients
  Semi-sweet chocolate 5 Ounce (Plain)
  Butter 5 Ounce
  Eggs 4
  Cornstarch 3 Tablespoon (Corn Flour)
  Active dry yeast 1 1⁄2 Tablespoon
  Cane sugar syrup 1⁄2 Cup (8 tbs)
  Butter 1 Teaspoon (For Greasing)
  Strawberries 10 1⁄2 Ounce
  Sour cream 1⁄4 Cup (4 tbs) (Crme Fraiche)
  Whipped cream 1⁄4 Cup (4 tbs)
Directions

Break the chocolate into pieces and put in a bowl with the butter.
Melt in the microwave oven for 1 1/2 minutes on HIGH.
Remove the bowl from the oven and beat the mixture with a wooden spoon until smooth and shiny.
Break the eggs into a bowl and whisk with a fork for 2 minutes.
Add the cornstarch (cornflour), yeast and cane sugar syrup to the melted chocolate and mix thoroughly.
Fold in the beaten eggs.
Grease the base of a cake mold (mould) 9 inches (23 cm) in diameter.
Pour in half the chocolate mixture.
Microwave, uncovered, for 4 minutes on HIGH.
When ready, the mixture will shrink away from the edge of the cake mold (mould) but should still be moist.
Leave the first cake to stand for 10 minutes.
Turn out on to a wire rack and leave to cool.
Wash the mold (mould) and grease the base.
Pour in the remaining chocolate mixture.
Microwave, uncovered, on HIGH for 4 minutes.
Leave to stand for 10 minutes.
Turn out on to a wire rack and leave to cool.
Rinse the strawberries under plenty of cold running water.
Pat dry on kitchen paper and remove the stalks.
Save the six largest for decoration, and cut the others in half.
Spread the sour cream (creme fraiche) on one of the chocolate cakes.
Cover the cream with the halved strawberries.
Place the second cake on top, taking care not to press down too hard.
Decorate the top of the cake with whipped cream and the whole strawberries.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Microwaving
Dish: 
Cake
Interest: 
Everyday

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