A rich cake, typically one containing layers of cream, chocolate or fruit. Originally from French Cuisine, try this chocolaty dessert which will blow your mouth.
- 150 g all-butter shortbread biscuits
- 30 g unsalted butter, melted
- 2 tbsp white caster sugar
- 175 ml whipping cream
- 1 pinch salt
- 50 ml fresh custard
- 110 g dark chocolate (broken into pieces)
- 50 g milk chocolate, broken into pieces
- Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
- Place the mixture inside a 15 cm cake tin placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
- Add the cream, salt to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow standing for 5 minutes, and then stirring in the fresh custard.
- Put the dark and milk chocolate in a heatproof bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.
- Strain the infused cream and add to the bowl of melted chocolate, one-third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
- Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges, then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
- After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Place the tart in the freezer for at least 4 hours.
- After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot. Remove the tin carefully and serve chilled.
- For the flocking, break the chocolate into chunks and crumble it, and dust it on the gateau. Serve chilled.