Double chocolate Devil Gateau
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Filling:9fl oz whipping cream225g white chocolateCake:225g butter225g brown sugar4 eggs, beaten175g self raising flour55g cocoa powder2 tbsp milk120g chocolateIcing:120g milk chocolate2 tbsp milk50g butter75g icing sugar
Filling:
Heat the cream in a saucepan until ALMOST boiling.
Break up WHITE chocolate, and add, stiring until the chocolate has melted in-do not let the cream boil.
Refridgerate for about 2 hours.
Icing.
Put the chocolate, milk and butter into a heavy based saucepan, heat gently until the chocolate and butter have melted.
Remove from heat, and sift in the icing sugar until smooth. Set to one side to cool and harden slightly.
Cake.
Whilst the icing and filling are setting, make the cake!
Preheat the oven to 180C/350F/Gas Mark 4.
Beat the butter and sugar until fluffy.
Add eggs.
Sift together flour and cocoa powder, then fold into mixture.
Add milk.
Break up the chocolate, and mix into the cake (note-this is a gluttonous addition by me and my flatmate, you can omit if you want.)
Divide into the three tins and bake for 45 mins.
Putting together.
Let the cakes cool COMPLETELY, else the filling will melt and slide off!
With an electric whisk (or hand held if you have strong arms!) wisk the filling until it forms hard stiff peaks. Layer it onto two of the cakes, and sandwich the three.
Top off with the icing (I like to whisk the Icing too, but that's up to you.)
You can reserve some filling and use it to write a birthday message if you so wish (see my pic)
Serving Size: 16 small slices
Number of Servings: 16
Recipe submitted by SparkPeople user CSISILVERLOCK.
Heat the cream in a saucepan until ALMOST boiling.
Break up WHITE chocolate, and add, stiring until the chocolate has melted in-do not let the cream boil.
Refridgerate for about 2 hours.
Icing.
Put the chocolate, milk and butter into a heavy based saucepan, heat gently until the chocolate and butter have melted.
Remove from heat, and sift in the icing sugar until smooth. Set to one side to cool and harden slightly.
Cake.
Whilst the icing and filling are setting, make the cake!
Preheat the oven to 180C/350F/Gas Mark 4.
Beat the butter and sugar until fluffy.
Add eggs.
Sift together flour and cocoa powder, then fold into mixture.
Add milk.
Break up the chocolate, and mix into the cake (note-this is a gluttonous addition by me and my flatmate, you can omit if you want.)
Divide into the three tins and bake for 45 mins.
Putting together.
Let the cakes cool COMPLETELY, else the filling will melt and slide off!
With an electric whisk (or hand held if you have strong arms!) wisk the filling until it forms hard stiff peaks. Layer it onto two of the cakes, and sandwich the three.
Top off with the icing (I like to whisk the Icing too, but that's up to you.)
You can reserve some filling and use it to write a birthday message if you so wish (see my pic)
Serving Size: 16 small slices
Number of Servings: 16
Recipe submitted by SparkPeople user CSISILVERLOCK.
Nutritional Info Amount Per Serving
- Calories: 360.9
- Total Fat: 23.8 g
- Cholesterol: 91.5 mg
- Sodium: 49.9 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 3.0 g
- Protein: 5.5 g
Member Reviews