French 5 Layer Chocolate Gateau

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.

2. 2

   Melt the dark chocolate and unsalted butter together in a heatproof bowl over a pan of simmering water, stirring until smooth. Remove from heat and let cool slightly.

3. 3

   In a large mixing bowl, whisk together the caster sugar and eggs until pale and fluffy.

4. 4

   Gently fold the melted chocolate and butter mixture into the egg and sugar mixture.

5. 5

   Sift in the cake flour and fold gently until just combined.

6. 6

   Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Let the cake cool completely in the tin.

7. 7

   Once cooled, carefully slice the cake horizontally into three even layers using a serrated knife.

8. 8

   Place the bottom cake layer on a serving plate. Spread a thin layer of raspberry jam over the surface, then sprinkle with half of the toasted hazelnuts.

9. 9

   Place the second cake layer on top. Spread a layer of mascarpone cheese evenly over this layer.

10. 10

    Add the third cake layer. Spread the remaining raspberry jam over the top, then sprinkle with the remaining hazelnuts.

11. 11

    Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a glossy finish.

12. 12

    Chill the gateau in the refrigerator for at least 1 hour before serving to allow the layers to set.

13. 13

    Slice and serve your French 5 Layer Chocolate Gateau. Enjoy!