Bittersweet Chocolate Gateaux

Ingredients list for Bittersweet Chocolate Gateaux

• 1 cup Dark chocolate chopped
• 10-12 + for garnish Strawberries
• for greasing Butter 1 cup +
• 1 cup Orange juice
• 2 Eggs
• 1½ cups Castor sugar (caster sugar)
• a few drops Vanilla essence
• 2 teaspoons Orange zest
• + for dusting Refined flour (maida) 1 cup
• ½ cup Cocoa powder
• 2 teaspoons Lemon juice
• 2 cups Whipped cream
• for garnish Fresh mint sprigs

Method

1. Preheat oven to 180ºC.
2. Put butter in a large bowl, add dark chocolate and orange juice. Microwave on high for one minute.
3. Break the eggs, separate egg whites and yolks and put them in two separate bowls. Add one cup castor sugar to the yolks and beat with an electric beater till light and fluffy. Add vanilla essence and continue to beat.
4. Add orange zest to melted butter-chocolate mixture and mix. Add egg-sugar mixture and whisk well.
5. Sift refined flour with cocoa powder into the bowl and fold gently.
6. Add one teaspoon lemon juice to egg whites and beat till stiff peaks are formed.
7. Grease a baking tin with butter and dust with refined flour. Dust off any excess flour.
8. Add one third of the beaten egg whites to the chocolate mixture and mix well.
9. Add remaining egg whites and fold in gently. Transfer the mixture into the baking tin and bake in the preheated oven for forty five to fifty minutes.
10. Chop frozen strawberries and transfer into a non-stick pan. Add remaining sugar, liquor from the strawberries and remaining lemon juice and cook till strawberries are pulpy.
11. Remove the cake from the oven and let it cool down to room temperature. Spread half the whipped cream evenly on the surface.
12. Remove the cake from the oven and let it cool down to room temperature. Spread half the whipped cream evenly on the surface.
13. Spread the strawberry compote in the centre.
14. Serve garnished with mint sprigs.

Nutrition Info