White Chocolate Gateau
- 3 1/2 oz dark chocolate
- 6 oz butter unsalted ,softened
- 11 oz light muscovado (unrefined, crystalled) sugar
- 3 eggs medium
- 11 oz plain flour
- 1 tbsp baking powder
- 1/4 pint sour cream
- 5 tbsp orange-flavored liqueur such as Cointreau
- 3 tbsp orange juice fresh
- 1 lb white chocolate
- 2 oz dark chocolate
- 2 oz milk chocolate
- 20 fl.oz double cream heavy cream
- Edible gold dusting powder
- Preheat oven to 375° F (190° C). Grease and line three 8"(20 cm) loose-based sandwich tins.
- Break the chocolate into a pan with 1/4 pint (150ml) water and heat very gently, stirring until melted and smooth. Leave to cool slightly.
- While the chocolate is cooling, cream together the butter and sugar in a bowl. Gradually beat in the eggs a little at a time, adding some flour to prevent the mixture curdling. Stir in the melted chocolate.
- Sift the remaining flour and the baking powder into the bowl. Add the sour cream and gently fold the mixture together with a spoon.
- Turn the cake mixture into the prepared tins and level the top of each with a spoon. Bake for about 25 minutes until just firm to touch. Transfer to a wire rack to cool.
- Mix together the liqueur and orange juice and carefully drizzle over the cakes.
- Line three baking sheets with greaseproof paper.
- To make the cut out stars, break 2 oz (50g) of the white chocolate into a small bowl and melt in a microwave or over a pan of gently simmering water. Pour onto one of the lined baking sheets and tilt until the chocolate spreads to a thin layer. Leave until set. Repeat the process with the plain and milk chocolate.
- For the ganache (white-chocolate cream) topping, heat the cream in a heavy-based saucepan until hot but not boiling. Break the remaining white chocolate into the pan and leave until melted, stirring frequently. Pour into a bowl, leave to cool slightly then chill in the fridge for at least 1 hour if you need the cake quickly, otherwise leave at room temperature to cool down.
- Stir the ganache until it thickens to form soft swirls. (Don’t whisk as that can cause the ganache to separate. See notes below on how to recover from ganache that has separated)
- Place one of the three cakes on a large, flat serving plate and cover the top with a little ganache. Sandwich the second cake on top, then sandwich the third on top of that using a little more ganache. Using a palette knife, spread the remaining ganache over the top and sides of the cake, making big swirls, until evenly covered. Chill.
- Using a small star cutter (or two different sizes if you have them) cut out stars from the sheets of melted white, milk and dark chocolate. Carefully press the chocolate stars from the cutter and place on a plate.
- Sprinkle the chocolate stars with gold dusting powder then gently press them into the ganache on top of the cake so they stand at different angles. Chill the gateau until ready to serve.
Saving Split Ganache Ganache can be a pain to make, but when it comes out right it is heaven itself. A delightful, rich and delicious filling or cake covering. If the ganache splits – the fat separates from the chocolate – and it is all grainy and horrid looking – you do NOT need to throw it away. It can be saved. Here are a few tricks to help you:
- Add warm milk – bring about 5 fl.oz to a simmer – do not boil the milk, just to simmering and add it slowly to the ganache while stirring all the time. Stop adding milk as soon as you have the ganache back smooth and shiny. This method can make the ganache runnier and therefore not so good for truffles and fillings
- Add more chocolate – the ratios that you are looking for initially are usually chocolate:cream 1:1 for dark chocolate covering and 2:1 for filling. For milk or white chocolate I would suggest 2:1 for covering and 3: or 4: 1 for a filling( this is beacuse they are softer chocolates) so add another 2 oz/ 50 g to every 100ml of cream, stir and it will come back together
- Grating your chocolate makes it melt more quickly. This will help your ganache
- Warm your ganache back up slowly, and mix gently, this will bring it back shiny and smooth.
- Grate your chocolate, this helps it melt more quickly and saves it from having to be hot for so long
- Do not boil the the cream
- Leave the ganache to cool down at room temperature
- Do not whisk, stir it, this helps it not be over agitated, which can cause it to separate
- The sweeter the chocolate the more you need for the ratio, try increasing the ratio
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4 cups confectioners’ (500 g / 1 lb 2 oz) icing sugar, sifted
1 egg white
2 tbsp liquid glucose, warmed
edible food coloring (optional)
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1. Place most of the sugar in a bowl. Make a well in the center and add the egg white and glucose.
2. Beat the mixture with a wooden spoon, or work it with your hands to make a firm paste, adding extra sugar as required.
3. Place fondant on a work surface lightly sprinkled with icing sugar and knead in a few drops of edible food coloring. Store as for boiled fondant icing.
From Step-by-Step Cake Decorating by Jane Suthering
[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]
[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”] Ingredients: 1/2 cup (100 g / 4 oz) butter, at room temperature 2 cups confectioners’ (225 g / 8 oz) icing sugar, sifted 1-2 tbsp milk or 1 large egg yolk (optional) [/et_pb_text][et_pb_text admin_label=”Text” …