Mini chocolate gateaux recipe
These mini chocolate cakes are layered with a rich icing and sprinkled with grated dark chocolate to make a gorgeously decadent dessert. Spoil Mum on Mother’s Day with these triple-layered sweet treats.
See method- Serves 6
- 25 mins to prepare and 20 mins to cook
- 311 calories / serving
- Freezable
- Vegetarian
Ingredients
- butter, for greasing
- 3 eggs, separated
- 100g caster sugar
- 75g self-raising flour
- 50g cocoa powder
- 175ml light double cream, such as Elmlea
- 3 tbsp icing sugar
- 20g dark chocolate, grated
Each serving contains
- Energy
- 1305kJ 311.0kcal
- Fat
- 15g
- Saturates
- 10g
- Salt
- 0.5g
- Sugars
- 27g
of the Reference intake
Carbohydrate 38.6gProtein 7.4gFibre 3.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy.
- In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 mins. Cool, then remove from the tin.
- Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circles around the edge and one in the centre of the cake – keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 mins.
- Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form.
- Remove the chocolate cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate.
- See more Mother's Day cakes
Freezing and defrosting guidelines
Freeze the whole cake before cutting into rounds. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
