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Triple Choc Crunch Gateau




Source of Recipe


by Good Food Magazine


List of Ingredients




50g/2oz cocoa powder
225ml/8fl oz hot water
100g/4oz softened butter
280g/10oz caster sugar
2 eggs
175g/6oz self-raising flour
½ tsp bicarbonate of soda
57g/2oz tube of caramel filled sweets (optional)
284ml/9½fl oz carton double cream
icing sugar, for dusting

For the meringue:
2 egg whites
100g/4oz caster sugar




Recipe



1. Preheat the oven to 160C/325F/Gas 3. Lightly butter the bases of two 20cm/8in sandwich cake tins, then line each base with a circle of baking parchment (this makes it easier to remove the cakes from the tin). Butter the top of each circle.
2. Tip the cocoa into a medium bowl, then gradually pour in the hot water, whisking all the time until you have a smooth, dark liquid.
3. Put the butter and sugar in a large mixing bowl and whisk with an electric hand whisk for 2-3 minutes until combined. (It will not fluff up as much as an ordinary cake mixture as there is a lot more sugar than butter.)
4. Whisk in the eggs one at a time. The mixture will start to look thick and creamy.
5. Pour the cocoa mixture over the top of the creamed mixture.
6. Sift the flour and bicarbonate of soda over the top of the cocoa mix, then carefully stir the whole lot together to make a smooth batter (do this carefully to avoid knocking out too much air).
7. Pour the cake mix into the prepared tins and smooth the tops. Set aside while you make the meringue.
8. Whisk the egg whites until they form stiff peaks. Whisk in half the sugar until the mixture is glossy, then gently fold in the rest.
9. Spoon the meringue over the top of the cake mixture in both tins leaving a 2cm/¾in border around the edge (this gives room for it to spread while baking to cover the whole cake). Bake for 40 minutes until the meringue is crisp and the cake is cooked. Leave to cool for 5 minutes in the tin, then carefully loosen the edges of the cake and gently turn them out, one at a time, on to a folded tea towel. Invert on to a cooking rack so the meringue topping is uppermost. Leave to cool completely.
10. To serve, transfer one cake to a serving plate meringue-side up. Roughly chop the caramel filled sweets, if using. Whisk the cream until it just holds its shape, then fold in the sweets. Spread the cream over the top of the meringue, then cover with the other cake. Dust with icing sugar.