(Gluten free) Amanda Gateaux


Chocolate & almond base cake.

Ingredients:

200g good quality dark chocolate

150g chopped butter

5 eggs seperated

2/3 cup sugar

1 1/2 cups ground almonds or hazelnuts

Method:

Preheat oven to 160C and grease a spring form tin.

Melt the butter and chocolate together in a heat proof bowl over a small saucepan with water or in a microwave.

Beat egg yolks and sugar until pale and creamy.

Add the chocolate mixture to it and beat until its mixed in then add the ground almonds and mix them in well.

Whisk the egg whites until in peaks and fold it in almond & chocolate mixture.

Pour the cake batter in the tin and bake for about  35 minutes depending on your oven .

When its ready prick holes in the surface of the cake using a wooden spoon handle ,then pour caramel but do not let it touch the sides of the tin otherwise when tou open the spring form it will stick to it . I used a tin of Nestle ready made caramel.

Let the cake cool then in a bowl whisk together mascarpone,a small packet of panna (whipping cream) and Nutella.

Spread it on top of the caramel ,decorate to your liking (I used flaked dark chocolate and chocolate crispies. Chill in the fridge until it sets . 

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