Sara Lee Chocolate Gateau-Recipe

Hi friends, You must love desserts. Today I am presenting a yummy Sara Lee Chocolate Gateau recipe.

Ingredients:

6 eggs

250g caster sugar

100g plain flour

50g cocoa

150g spread, liquefied

Dull chocolate pieces, to design

For the icing

6 egg whites

340g caster sugar

265g unsalted spread, at room temperature

225g dull chocolate, liquefied

Dull chocolate pieces, to design

How to make

1. Preheat your stove to 180C/160C fan. Oil and line 3 x 20cm free bottomed cake tins and put aside until required.
2. In the bowl of a stand blender, put the eggs and caster sugar and with the whisk connection included, speed for around 10 minutes, or until the point when they are thick and have almost tripled in volume. (You can do this with a hand whisk, yet doing it in a stand blender spares your hands!)
3. Filter over the flour and cocoa powder and crease to consolidate. Shower the dissolved margarine over the highest point of the blend and crease this is too.
4. Empty the blend into your readied cake tins and place into the stove for 20 – 25 minutes or until the point that the cakes are springy to the touch and a stick confesses all. Permit to cool in the tins for 5 minutes and after that expel to a cooling rack to cool totally.
5. While the cake is cooling, make the icing. Place the egg whites and sugar in a glass bowl and place over a container of stewing water, blending always until the point that the sugar disintegrates and they reach 65 C on a thermometer. Expel from the warmth and place in the bowl of a stand blender with the whisk connection fitted. Rush on high for around 5 minutes or until the point when the blend is thick, holding its shape and cooled.
6. Include the liquefied chocolate and rush to consolidate, at that point begin including the margarine, one shape at any given moment until the point when you have joined the majority of the spread and the icing is thick. On the off chance that now your icing appears to free, put in the cooler for 30 minutes to chill off.
7. Fit a channeling sack with a star spout and add ½ of the icing to the pack.
8. To gather the cake, put one cake on a cake board and best with some icing. Spread out with a palette blade and best with your second cake. Place all the more good to beat all, out once more, and best with your third and last cake. Cover the entire cake with a thick layer of icing and smooth with a palette cut.
9. Once your cake is smooth, drag your palette cut upwards from the base to the highest point of the cake to make vertical lines running all around the cake. Top complete, pipe stars everywhere throughout the highest point of the cake and complete with a sprinkling of chocolate drops.

 

I hope you will love this yummy dessert recipe and will be waiting patiently to know your feedback.  Happy eating. 🙂

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