Ingredients
For 1 Cake tin 26 cm Ø
For the base
6
Egg(s)
180g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
40g
Corn flour / starch
100g
Flour, plain
40g
Cocoa powder
30ml
Sunflower oil
For the cream
250g
QimiQ Classic, unchilled
300g
Dark chocolate (40-60 % cocoa), melted
375ml
Whipping cream 36 % fat
Chocolate, rasped
Preparation
- Preheat the oven to 160 °C (air circulation).
- For the base: whisk the eggs, sugar, vanilla sugar and salt together until fluffy. Sift the corn flour, flour and cocoa together and fold into the egg mixture. Add the oil and mix well.
- Pour the mixture into a cake tin lined with baking paper and bake for approx. 35-40 minutes.
- Allow to chill and slice horizontally into 3 bases.
- For the cream: whisk the unchilled QimiQ Classic smooth. Fold in the melted chocolate.
- Carefully fold in the whipped cream.
- Sandwich the sponge bases together with 2/3 of the chocolate cream. Coat and decorate the gateau with the remaining cream and grated chocolate.
- Allow to chill for approx. 4 hours.
Hints
- Refine the cream with a dash of rum.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.