ScarlettCheat’s Chocolate Rum Gateau
January 15th 2008 15:04
Cheat’s Chocolate Rum Gateau
About Cheat’s Chocolate Rum Gateau
This recipe, originally invented for Comic Relief, is the busy person’s chocolate dessert, which is made in an instant but tastes like you slaved all day. It freezes like a dream – so why not whip up two of them while you’re at it?
About Gateau / Cake
Gateau means cake in French. Cakes began in ancient Egypt as round, flat, unleavened breads that were cooked on a hot stone. Their evolution from crude cakes to what we enjoy today was possible, over many centuries, through the introduction of new ingredients and technology. The Egyptian’s discovery and subsequent skill at using natural yeast helped leaven those once flat cakes. When butter and eggs made their way into the cake dough, their consistency became the precursor for today’s cakes.
Cake making continued to improve especially with the new ingredients such as chocolate and vanilla, and eventually sugar, that came to Europe with the discovery of the New World.
INGREDIENTS
Serves 8
a ready-made chocolate loaf cake
55 ml / 2 fl oz dark rum
25 gm / 1 oz whole, blanched hazelnuts
425 ml / 15 fl oz double cream
1 tablespoon icing sugar, sifted
1. Preheat the oven to 180ºC / 350ºF.
2. Toast the hazelnuts on a baking sheet on the top shelf of the oven for 7 minutes, using a timer.
3. Chop the toasted hazelnuts roughly, then remove the paper from the cake, turn it on its side on a board.
4. Using a serrated knife, cut the chocolate loaf cake lengthways into 5 slices. Then arrange the slices on the board in the order you cut them (as you’ll be reassembling them into their original shape a little later).
5. Brush rum all over the cake slices, making sure it’s all used up.
6. Using an electric hand whisk, whip the cream with the icing sugar in a bowl until quite stiff.
7. Spread 4 layers of the cake (not the top one) with the chocolate spread.
8. Then spread the same 4 layers with about 4 heaped tablespoons of the cream.
9. Layer the cake back together, pressing the top down lightly.
10. Cover the whole lot with the remaining cream.
11. Sprinkle with the hazelnuts.
12. Cover and chill for about 3 hours before serving.
**From “The Delia Collection Chocolate” and “Joyofbaking.com”**
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Comment by wanorizan
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