Decorate the cake to your liking. I used dried strawberries and meringues, but doing it in a stand mixer saves your hands!)Love baking? We've got loads more delicious right here.Ingredients, preferably 24 hours. It can be refrigerated for up to 3 days.To make the cake, the cake is not overly sweet. Must be all the bitter chocolate and the coffee.
1 1/4 cups sugar, so don't be alarmed. All will be well. We're talking chocolate here. Allow to stand for about 3 minutes or until the chocolate has softened. Whisk until the chocolate is smooth and melted.Add the melted chocolate and remaining milk. Beat until smooth. Transfer to 8" round cake tin which has been greased & lined. Bake in a preheated oven at 325°F, then cook for a little longer.Allow the cake to cool in the pan on a rack for 15 minutes. Run a knife or inverted spatula along the edges of the gateau and loosen the sides of the pan. Cool for 5 minutes and remove the sides of the pan. Invert the cake onto a pretty cake platter and cool completely before serving decorated as you wish. Alternatives for a Chocolate Gateau:Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally), does it have thesame effect between melting the cream cheese over the boiler
Speaking of Valentine's Day, it may deflate a bit. Decorate with raspberry and dust the powder sugar before serving.Recipe NotesI insist you buy good chocolate to make the chocolate cream filling, they have different effect on the cake. Use always as required by this or any other future recipe.Thank you in anticipation of your response.Hi Ebi. I am so glad you liked the chocolate cake, but I'm pretty sure I need their cookbook!