Chocolate Crunch Gateau

A community recipe by sezz

Not tested or verified by Nigella.com

Introduction

A fabulous dessert cake which featured in Good Food Magazine. The sponge is very brownie textured and nice with the layers of meringue and cream.

Ingredients

Serves: 1

For the Gateau

2 ounces unsweetened cocoa
8⅓ fluid ounces boiling water
4 ounces softened butter
10 ounces superfine sugar
2 medium eggs
6 ounces self-rising flour
½ teaspoon baking soda
1 fluid ounce heavy cream
2 ounces rolos (roughly chopped)
confectioners' sugar (for dusting)

For the Meringue

2 medium egg whites
4 ounces superfine sugar

Method

Chocolate Crunch Gateau is a community recipe submitted by sezz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oven to 160C/Fan 140C./ gas 3. Butter and base line two 20cm sandwich cake tins and also butter the lining.

Tip the cocoa into a bowl, then pour in the hot water and whisk. 3

Cream butter and sugar for 2-3 mins until combined. Whisk in the eggs one at a time. Add cocoa mixture, sifted flour and baking soda. Carefully fold together to make a smooth batter. Divide between cake tins and smooth the tops. Set aside whilst you make the meringue.

Whisk the egg whites until they form stiff peaks. Whisk in half the sugar until the mixture is glossy, then gently fold in the rest.

Spoon the meringue on top of the cake mixture in both tins, leaving a 2cm border around the edge. Bake for 40 mins until the meringue is crisp and the cake is cooked - test with a fine skewer. When the cakes are ready, leave to cool for 5mins in the tin, then carefully loosen the edges and gently turn them out onto a cooling rack so the meringue topping is uppermost. Leave to cool.

Transfer one cake to a serving plate, meringue-side up. Whisk the cream until it just holds its shape, then fold in the Rolos (if using). Spread the cream over the top of the meringue, then cover with the other cake. Dust with confectioners' sugar.

Additional Information

This looks stunning on the Living Kitchen cream cake stand. I made mine in the Magimix as not in the mood for being delicate and it was a great success.