White chocolate and raspberry gateau


chocolate cake100g (31/2oz) butter, softened
175g (6 oz) light brown soft sugar
4 eggs, separated
100g (31/2oz) ground almonds
100g (31/2oz) dark chocolate, grated
90ml 31/4fl oz) milk
175g (6oz) self raising flour, sifted

For the filling:
300ml (10fl oz) double cream
200g (7oz) white chocolate
250g (9oz) mascarpone
4 tbsp icing sugar, sifted
200g (7oz) raspberries

For the chocolate frosting:
100g (31/2oz) dark chocolate, broken
1tbsp double cream
25g (1oz) butter

For the chocolate collar:
200g (7oz) dark chocolate

To decorate:
150g (5oz) dark chocolate, melted
150g (5oz) raspberries
1 tbsp icing sugar


1. Preheat the oven to 170˚C/325˚F/R3 and grease and base line a deep 20cm round springform cake tin. Cream together the butter and sugar until light and fluffy. Whisk the egg yolks together and very gradually add them to the creamed mixture, whisking well as you go. Gently fold in the almonds, chocolate and milk with a metal spoon until thoroughly combined.

2. Whisk the egg whites in a clean bowl until soft peaks form. Carefully fold into the chocolate mixture and finally fold in the flour. Spoon into the prepared tin, level the top and bake for 1 hour or until the cake is lightly springy when touched. Allow the cake to cool in the tin for 10 minutes before turning out on to a wire wrack to cool completely.

3. To make the filling, measure out the cream and set to one side. Place the white chocolate and 3 tbsp of the cream in a heatproof bowl and melt over barely simmering water. Beat in 100ml (31/2fl oz) of the cream and allow to cool for 15 minutes. Beat together the mascarpone and icing sugar and then beat in the white chocolate. Whip the remaining cream until just softly peaking and then fold into the white chocolate mixture.

4. Cut the domed top off the cake and then split the cake in half. Place the top half back in the cleaned springform tin and spread half of the white chocolate filling over it. Scatter with the raspberries and top with the remaining chocolate. Spread to level off. Top with the other sponge half and chill for 15 minutes.

5. To make the chocolate frosting, melt the chocolate, cream and butter in a heatproof bowl over barely simmering water and allow to cool for 20 minutes. Spread over the top of the cake and return the cake to the fridge.

6. To make the chocolate collar, measure out a 70cm length of greaseproof paper. Fold widthways a couple of times so that it’s 10cm wide or 3cm deeper than the cake (that’s a final measurement of 70cm x 10cm). Lay out on a clean surface. Melt the dark chocolate in a heatproof bowl, allow to cool for 15 minutes before pouring over the collar. Spread evenly over the paper with a palate knife. Allow to cool and firm without becoming too set and brittle.

7. Remove the cake from the tin and place on a serving platter. Once the chocolate is almost set, lift the paper off the work surface and carefully wrap it around the cake – this is a bit of a two-man job!

8. Allow the chocolate to harden before carefully beginning to peel the greaseproof paper away from the chocolate.

9. Peel all the paper away from the chocolate, and press the end edges together – the warmth of your hand should help it to melt and seal.

10. To decorate the cake, pour the melted chocolate onto a glass or marble surface, spread out a little and allow to cool. To make large chocolate curls, drag a long, sharp knife along the chocolate towards you holding it at an angle. Top the cake with the curls and raspberries and dust with the icing sugar.

CANDIS TIP: This cake will keep really well in the fridge overnight if you fancy making it the day before. Allow to stand at room temperature for 30 minutes or so before serving.

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