Chocolate Spiral Gateau

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Ingredients for 1 gateau, 10" Ø
  • For the sponge base
  • 6 Egg white(s)
  • 130 g Sugar
  • 1 pinch(es) Salt
  • 6 Egg yolk(s)
  • 120 g AP Flour
  • To spread
  • 100 g Orange marmelade, strained
  • For the cream
  • 250 g QimiQ Classic, room temperature
  • 300 g Bittersweet chocolate, melted
  • 2 tbsp Coffee liquor
  • 1 tbsp Sugar
  • 375 g Heavy cream 36 % fat, beaten
  • To decorate
  • Chocolate decorations
Method
1.
Make the sponge base, allow to cool and spread with marmelade.
2.

Eiweiß mit Zucker und Salz steif schlagen.

3.

Eigelb unterheben, Mehl dazusieben und vorsichtig mischen.

4.

Ein Backblech mit Backpapier auslegen und die Biskuitmasse darauf verteilen (ca. 1 cm dick).

5.

Im vorgeheizten Backofen ca. 10 Minuten backen. Auskühlen lassen.

6.

Biskuitboden mit Orangenmarmelade bestreichen.

7.
For the cream, whisk QimiQ Classic smooth Add the melted chocolate, liquor and sugar and mix well. Fold in the whipped cream.
8.
Spread half of the cream over the sponge base and spread smooth. Slice lengthwise into 5 equally wide strips.
9.
Fold one strip into a coil and place in the middle of a cake plate. Add the remaining strips one after the other until all used up and secure with a cake ring.
10.
Spread the surface of the gateau with part of the remaining cream, and put enough cream required to coat the edge to one side. Chill the gateau for approx. 20 minutes.
11.
Remove the cake ring and coat the sides of the gateau with the remaining cream. Chill for at least 4 hours, preferably over night.
12.
Decorate with chocolate shapes.