Chocolate gateau

Name: Chocolate gateau
Cuisine: American
Ingredients: 3/4 cup Blanched Almonds; 5 oz Semi-sweet chocolate; 2/3 cup butter; 3/4 cup sugar; 3 eggs, separated; 2/3 cup flour, sifted; 1/4 cup milk; 1/2 tsp vanilla extract; 5 oz Semisweet chocolate; 3 tbsp milk; 1/4 cup butter; 1 cup powdered sugar; 1/4 tsp almond extract; sliced almonds

chris.zurhorst @cook_3192488

Manorville, New York

Hobby baker & pastry chef. Attending culinary school on off time to further my hobby.

chris.zurhorst @cook_3192488

Manorville, New York

Hobby baker & pastry chef. Attending culinary school on off time to further my hobby.

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Ingredients

Gateau
3/4 cupBlanched Almonds
5 ozSemi-sweet chocolate
2/3 cupbutter
3/4 cupsugar
3eggs, separated
2/3 cupflour, sifted
1/4 cupmilk
1/2 tspvanilla extract
Icing
5 ozSemisweet chocolate
3 tbspmilk
1/4 cupbutter
1 cuppowdered sugar
1/4 tspalmond extract
sliced almonds

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Steps

1

Grind 3/4 cup almonds
2

Lightly grease a 9 x 2 inch layer cake pan. Preheat oven to 350°F.
3

top of double boiler, melt chocolate over hot (not boiling water).
4

In large bowl, cream 2/3 cup butter until smooth. Gradually beat in sugar until light and fluffy.
5

Beat in egg yolks until very light. Then beat in melted chocolate until combined.
6

At low speed, beat in flour and 1/4 cup milk, alternately beginning and ending with flour.
7

With wooden spoon, stir in 1/2 cup ground almonds and vanilla.
8

Beat egg whites at high speed until stiff peaks form. With wire whisk using an over and under motion, gently fold egg whites into batter until just combined.
9

Turn into prepared pan spreading evenly. Bake 25 minutes (no longer). Cool in pan on wire rack. Then loosen edges..
10
11

Icing: In top of double boiler, melt chocolate with butter and milk. Stir with wooden spoon to combine; remove from heat. Beat in confectioners' sugar and almond extract.
12

Ice top and side of cooled cake. Sprinkle top with remaining ground almonds. Decorate sides with sliced almonds.
13

Alterations to cake in photo: Substituted coffee/esspresso instead of blanched almonds in Bateau. No set measurement, just added to taste to get coffee flavor with chocolate. Substituted vanilla extract for the Almond extract in icing. Substituted chocolate shavings/curls for almond slivers for side decoration as well as used some white chocolate shavings/curls on top.