Double chocolate Devil Gateau
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Double chocolate Devil Gateau calories by ingredient
Introduction
Lots of taste, lots of kcals, but hey, a treat once in a while is ok, right?The slices are small, but it's so rich, that's best!
You need 3 cake tins, about 20cm/8-inch deep round.-2 layers won't hold all the fillng Lots of taste, lots of kcals, but hey, a treat once in a while is ok, right?
The slices are small, but it's so rich, that's best!
You need 3 cake tins, about 20cm/8-inch deep round.-2 layers won't hold all the fillng
Number of Servings: 16
Ingredients
-
Filling:
9fl oz whipping cream
225g white chocolate
Cake:
225g butter
225g brown sugar
4 eggs, beaten
175g self raising flour
55g cocoa powder
2 tbsp milk
120g chocolate
Icing:
120g milk chocolate
2 tbsp milk
50g butter
75g icing sugar
Directions
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.