Whether you celebrate Valentine’s Day or not, this moist, dark, and crumbly Chocolate Gateau with a nice cocoa punch will make everyone happy. If you prefer a more chocolatey flavour, you can apply fudgy frosting or chocolate ganache. The secret of this cake comes from its soft and pillowy texture, making each bite melt in your mouth. All this is possible thanks to the use of beaten egg whites turned into light and fluffy soft peaks. It’s also what creates the macaron-like thin crust on top, leading to a wonderful contrast of textures.
Then. the yolks and butter bring some richness to the cake, making it halfway between moist and fondant.
Also, the baking time can vary from one oven to another, so keep an eye on it to make sure the cake is not over-baked. Let cool completely before eating and serve with some whipped cream, vanilla cream, or as is. Enjoy.
This simple cake is best when topped with a dollop of cool whipped cream. Give it a try.
- 300g/11oz Self Raising Flour
- 250ml/8fl oz Milk
- 1 tbl Wine Vinegar
- 175g/6oz Plain Chocolate
- 15g/1/2oz Cocoa
- 1 tsp Bread Soda
- 225g/8oz Caster Sugar
- 125g/4oz Margarine
- 2 Eggs
Chocolate Fudge Filling;
- 175g/6oz Granulated Sugar
- 225g/8oz Plain Chocolate
- 75g/3oz Margarine
- Mix milk and vinegar. Melt the chocolate. Sieve flour, cocoa and soda into a bowl.
- Add margarine, sugar, eggs and half the milk mixture and beat well.
- Add the melted chocolate and remaining milk. Beat until smooth.
- Transfer to 8″ round cake tin which has been greased & lined. Bake in a preheated oven at 325°F,160°C,Gas Mark 3 for 11/2 hours approx.
- When cake is cold, split in half & use half the filling to sandwich cake.
- With remaining filling, completely cover cake & decorate to your choice.
To Make Filling;
- Put sugar & evaporated milk into a saucepan. Stir and bring to the boil, then simmer for 5 mins.
- Remove from heat. Add the broken chocolate & stir until melted.
- Repeat with margarine. Pour into a bowl & leave in fridge until it thickens