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Lindt Chocolate Gateau




Source of Recipe


Lindt


List of Ingredients




Filling:
5 dl double cream

100 g Lindt Dark Chocolate

1 chocolate biscuit base (24 cm diameter, 3 cm thick)

50 g Lindt Thins






Method:
Heat the cream briefly. Break the Lindt Dark Chocolate into pieces and stir into the cream until it dissolves. Leave to stand in the fridge for 8 hours.

Whip the cream to a foam. Fill the torte with 2/3 of the filling mixture and use the rest to paint the surface and edges of the torte. Garnish the edge of the torte using Lindt Thins and sprinkle Lindt Thins pieces over the torte. Dust with cocoa powder.


Chocolate biscuit base:

5 fresh egg yolks
75 g sugar

5 fresh egg whites
75 g sugar
100 g flour
50 g cornflour
75 g Dark Lindt Chocolate




Recipe



Method:
Line the bottom of a 24 cm diameter springform tin with baking paper, grease and flour the edges.

Beat the egg yolks and sugar into a foam (until the mixture is light in colour). Melt the chocolate in a bain marie at a moderate temperature (40 - 50 °C). Stir the melted chocolate until any lumps have disappeared and fold into the egg and sugar mixture.

Beat the egg whites and sugar to obtain a creamy consistency. Sieve the flour and cornflour.

Gradually fold first the egg whites then the flour and cornflour mixture into the chocolate mixture using a spatula.

Pour the mixture into the springform tin and bake on the bottom shelf of a preheated oven at 190 °C for 20 minutes.

Only cut through your home-made biscuit once!


Tip: Cut a groove around the biscuit base with a kitchen knife and place a strong thread all around this groove. Cross the ends of the threads once and pull to cut through the torte base.