gateau-chocolat

For one Ø 21 cm logo-mp cake pan

Sponge mix: 200 g of butter, 200 g of dark chocolate, 200 g of icing sugar, 1 vanilla pod, 10 egg yolks, 10 egg whites, 100 g of sugar (S2), 100 g of flour.

Coating : apricot jam, 200 g of crème fraîche, 200 g of bitter chocolate.

Beat the butter until soft, add the icing sugar. Scrape the inside of the vanilla pod over the egg yolks, add these one by one, whipping all the time, then add the melted chocolate and continue to beat the mixture very lightly. Fold in the flour very gently. Whip the egg whites until stiff, add the sugar a bit at a time and add this mixture to the main mixture by folding in with a wooden spoon.

Pour the sponge mixture into the baking pan that has been greased with butter and sprinkled with flour.

Bake in the oven (160-170° C) for 45 min to 1 hour.

Check that it is cooked by putting the blade of a knife into the centre.

Fill the gateau with a generous layer of apricot jam.

Heat the cream (80°), add the chopped chocolate and mix well.

Cover the whole of the gateau with successive layers of the chocolate mix, letting each layer harden before applying the next layer. Continue until all the chocolate has been used. Put in a cool place.