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Chocolate Gateau- Généreux

True decadence. This Gateau layers rich, smooth chocolate cake with a velvety chocolate mousse. The fitting finish with gold dust provides just the right luxurious finish to this masterpiece.

8-10

45-60 minutes

Lindt Excellence 70% Mild

Ambitious

Ingredients

For the cake:

  • 150g Lindt Excellence 70% Cocoa Mild
  • 45g Lindt Excellence 70% Cocoa Mild, grated
  • 150g Butter, unsalted 
  • 115g Brown sugar
  • 3 Eggs 
  • ½ tsp Vanilla bean paste 
  • 150g Almond meal 
  • 5g Baking powder
  • Pinch Salt

For the truffle mousse:

  • 125g Lindt Excellence 70% Cocoa Mild 
  • 165ml Cream
  • 20g Caster sugar
  • 30g Glucose Syrup 
  • 30ml Water
  • 2 ½ leaves Gelatine, gold grade

For the finish:

  • 400g Marzipan, icing or modelling chocolate
  • About 50g Cocoa powder, sifted
  • Little oil 
  • Edible gold dust

Good quality Marzipan gives this cake a truly delicious almond flavour but can easily be substituted with icing or modelling chocolate from cake decorating shops.

Directions

  • 1

    For the cake

    • Melt together the 150g of chocolate and the butter. Set aside to cool slightly. In a bowl, whisk the brown, eggs and vanilla until light and pale.

  • 2

    Mix together

    • The almond meal, baking powder, salt and grated chocolate.

      Gently fold the cooled chocolate butter mixture into the egg mixture and then fold in the dry ingredients.

  • 3

    Place

    • In a greased 20 cm Ø springform and bake at 175 °C for around 30 minutes or until a skewer comes out clean.

      Cool completely.

  • 4

    For the truffle mousse

    • Lightly whip the cream and set aside.

      Combine the sugar, water and glucose and bring to the boil.

      Soak the gelatine in ice cold water and once bloomed, dissolve in the hot syrup.

      Pour over the chocolate and mix to a smooth ganache.

  • 5

    Lastly,

    • Fold in the cream.

      Place mixture on top of cooled cake and best freeze fully.

  • 6

    To finish

    • Mix the marzipan or icing with the cocoa powder to the desired chocolate colour.

      Roll out thinly and loosely place over the cake while still frozen

      Lightly brush with a little oil for shine and dust with gold dust.

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