Créé avec l’IA
French 5 Layer Chocolate Gateau
90 min 1456 kcal par portion Avancé
Ingrédients
4 Portions
- dark chocolate200 g
- unsalted butter150 g
- caster sugar200 g
- large eggs3 pieces
- cake flour100 g
- mascarpone cheese100 g
- toasted hazelnuts50 g
- raspberry jam100 g
- chocolate ganache50 g
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin with parchment paper.
- 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
In a large mixing bowl, whisk together the caster sugar and eggs until pale and fluffy.
- 4
Gently fold the melted chocolate and butter mixture into the egg and sugar mixture.
- 5
Sift in the cake flour and fold gently until just combined.
- 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
Once cooled, carefully slice the cake horizontally into three even layers using a serrated knife.
- 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.
