By Lindt - This gateau layers rich, smooth chocolate cake with a velvety chocolate mousse. The gold dust provides just the right finish to this masterpiece.
Course Dessert
Cuisine Austrian
Keyword Chocolate, Culinary 4, Pastry
Ingredients
For the cake:
150g70 percent mild chocoate
45g70 percent mild chocoategrated
150gbutterunsalted
115gbrown sugar
3eggs
½tspvanilla bean paste
150galmond meal
5gbaking powder
PinchSalt
For the truffle mousse:
125g70 percent mild chocoatecut into small pieces
165mlcream
20gcaster sugar
30gglucose Syrup
30mlwater
2½leavesgelatinegold grade
For the finish:
400gmarzipanicing or modelling chocolate
About 50g cocoa powdersifted
A little oilto shine
Edible gold dust
Instructions
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.
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.
Place in a greased 20cm springform and bake at 175°C for around 30 minutes or until a skewer comes out clean. Cool completely.
For the truffle mousse:
lightly whip the cream and set aside.
Combine the sugar, water and glucose in a saucepan 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. Lastly, fold in the whipped cream.
Place mixture on top of cooled cake and place in freezer.
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.
Note: good quality marzipan gives this cake a delicious almond flavour but can easily be substituted with icing or modelling chocolate from cake decorating shops.