Gâteau caraque

Gâteau caraque

By
From
Encyclopedia of Food and Cookery
Serves
8

A rich chocolate sponge filled and covered with chocolate butter cream and decorated with chocolate caraque. It keeps well.

Ingredients

Quantity Ingredient
75g unsweetened chocolate, broken into small pieces
2 tablespoons coffee
3 eggs
110g caster sugar, plus 3 teaspoons extra
75g plain flour, plus 3 teaspoons extra
1 quantity Crème au beurre, chocolate variety
Chocolate, curled

Method

  1. Melt chocolate with coffee over warm water. Set aside to cool.
  2. Whisk eggs with sugar until very thick and pale. This will take 8–10 minutes. Sift in flour and fold it in quickly and carefully with the melted chocolate.
  3. Turn mixture into a 20 cm cake tin that has been greased, bottom-lined with greased baking paper, and floured. Bake in a preheated moderate oven (180°C) for 30–40 minutes or until a skewer inserted in centre comes out clean. Cool on a wire rack.
  4. When cold, split cake into 2 layers and sandwich with one-third of the chocolate crème au beurre. Spread sides and top with rest of cream and cover with chocolate caraque or curls.
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