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You are here: Home > Recipes > Chocolate & Raspberry Gateau

Chocolate & Raspberry Gateau

Doves Farm recipe

Our recipe

This delicious gateau has a beautiful light sponge, courtesy of the potato flour, and the chocolate and raspberries are a winning combination. Simply delightful for any special occasion.

Customer rating: CakeCakeCakeEmpty CakeEmpty Cake 2 customer reviews

Servings

Unit of measurement

Ingredients

75 gPotato Flour
25 gCocoa
2 tspsBaking Powder
3 Eggs
100 gSugar
75 gWhite Chocolate
150 mlDouble Cream
1 tbspSugar
75 gPlain Chocolate
15 gButter
300 gRaspberries

Method

1. Put the flour, cocoa and baking powder into a bowl. Set aside.
2. Separate the eggs and beat the whites until stiff.
3. Beat in the sugar a spoon at a time.
4. In another bowl beat the yolks until they thicken slightly.
5. Fold the yolk into the egg white with a metal spoon.
6. Sieve half the prepared flour into the bowl and mix using a cutting and folding action.
7. Sieve in the remaining flour and fold in.
8. Divide between two parchment lined 20cm/8” round loose bottom cake tins.
9. Smooth the tops and bake in a pre-heated oven for 35 minutes.
10. Cool for 10 minutes then remove the cakes from the tins.
11. Whip half the cream until thick.
12. Melt the white chocolate for 40 seconds in a microwave then stir this into the cream.
13. Spread over one half of the cake, sandwich the other half on top.
14. Heat the remaining cream, spoon of sugar and butter until just boiling.
15. Add the plain chocolate, stir until disssolved then leave to cool for 5 minutes.
16. Spread over the top of the cake.
17. Press the raspberries into the warm chocolate topping.
 

Temperature & cooking time:
180°C/Fan160°C/350°F/Gas 4 for 35 minutes

Dietary status:
Without Gluten, Without Nuts, Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 1
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 1

Average Customer Rating:

CakeCakeCakeEmpty CakeEmpty Cake

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By Mrs Karen Ash

28 Dec 2016 | 09:23 GMT

Rating: CakeCakeCakeCakeCake

I have made this recipe twice now and absolutely love it, there is never any leftover

By Mrs Beverly Appleby

17 Dec 2016 | 18:43 GMT

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

This is horrible!! Tastes like paper.