Chocolate and whisky gateaux - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Advanced
Ingredients
For the gateaux
- 100 g Almonds (blanched)
- 125 g Unrefined light muscovado sugar
- 2 Egg(s) (free range)
- 100 g Butter (unsalted)
- 50 g Dark chocolate
- 50 g Plain white flour
For the raisins
For the white chocolate ganache
- 325 ml Whipping cream cold
- 1 Vanilla pods
- 70 g White chocolate
For the chocolate Chantilly cream
- 360 g Dark chocolate
- 200 ml Whipping cream hot
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1
Chop the almonds and roast them in a preheated oven at 160°C (fan 140°C gas mark 3) until nice and golden.
For this step you'll need:
- 100g Almonds (blanched)
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2
Raise the temp of the oven to 180°C (fan 160°C, gas mark 4).
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3
In a bowl mix the muscovado sugar and the eggs. Set aside.
For this step you'll need:
- 125g Unrefined light muscovado sugar
- 2 Egg(s) (free range)
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4
Melt the chocolate and then incorporate the butter, and mix until smooth. Add to the egg mixture.
For this step you'll need:
- 50g Dark chocolate
- 100g Butter (unsalted)
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5
Sift in the flour and fold in the almonds. Divide the mixture into 2 x 16cm square tins then bake for 15 minutes. Leave to cool down.
For this step you'll need:
- 50g Plain white flour
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6
Pour the whisky over the raisins and leave to plump.
For this step you'll need:
- 120g Raisins
- 100ml Whisky
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7
For the white chocolate ganache: Heat 125 ml of the cream in a saucepan with the vanilla pod until just simmering. Melt the white chocolate. Add the hot cream to the chocolate in 2 stages and mix using a rubber spatula. When smooth and glossy whisk in the remaining cream. Leave to set in the fridge for 2 hours. When needed whisk it at medium speed until you get a nice soft peak consistency.
For this step you'll need:
- 325ml Whipping cream hot
- 1 Vanilla pods
- 70g White chocolate
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8
To make the chocolate Chantilly cream: Whisk 400ml of cold cream until it forms soft peaks. Melt the dark chocolate and then slowly mix the chocolate into the hot cream until nice and glossy. When the mixture is around 40°C temp fold in the 200 ml chilled whipped cream in stages and mix until it becomes a smooth mousse consistency.
For this step you'll need:
- 360g Dark chocolate
- 600ml Whipping cream hot
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9
To assemble the gateau; Spoon the chocolate Chantilly cream into a piping bag. Use some of this to secure the first layer of sponge to your cake board or stand, then pipe the cream in rows along the sponge. Cover with the whisky soaked raisins, then pipe a little more cream on top to help secure the top layer of sponge.
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10
Place the next layer of sponge onto the cake. Then spoon the white chocolate ganache into a piping bag and pipe ‘bulbs’ onto the top of the cake, alternating with the remaining dark chocolate Chantilly cream, covering the top of the sponge.
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11
For a professional finish use white chocolate curls and dark chocolate puff balls to decorate the gateau, then finish with copper flakes.