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Chocolate and Apricot Gateaux




Source of Recipe


Sainbury's


List of Ingredients




Gateaux
300g plain flour
50g cocoa powder
½ x 5ml spoon salt
4 x 5ml spoons baking powder
300g soft brown sugar
4 medium size eggs, separated
175ml corn oil
175ml milk
5ml spoon vanilla essence

Filling and Topping
411g can apricot halves
2 x 15ml spoons rum or apricot liqueur
½ x 340g jar apricot conserve
284ml whipping cream whipped
25g plain chocolate




Recipe



Sift the flour, cocoa, salt and baking powder into a bowl. Stir in the sugar, then add the egg yolks, oil, milk and vanilla essence. Beat well until smooth. Whisk the egg whites and fold into the mixture.

Pour into a lined and greased 25cm deep cake tin and bake in a preheated moderate oven 180°C, 350°F, Gas Mark 4 for 50 minutes to 1 hour until risen and firm to the touch. Leave to cool in the tin.

Drain the juice from the apricots into a small pan. Add the rum or liqueur and heat gently. Pour all over the top of the cake and leave to in the tin until cold, then remove.

Split the cake in half and sandwich the with the apricot conserve. Place the cake on a serving plate and cover completely with the cream, spreading it on with a palette knife.

Arrange the apricots cut side down around the top edge of the cake.

Using a potato peeler, peel the chocolate to make curls. Sprinkle over the top of the cake to complete the decoration.