Gateau Lawrence

I guarantee you will want more then one slice as one slice is just not enough! I only make this cake when I am on a diet as the chocolate I add is 90% pure cocoa. As long as you use a good quality chocolate it’s okay, I suppose.

I also use extra chocolate for the icing as I like my Gateau Lawrence nice and thick. It’s no good having a thin layer of chocolate, what is the point when you want a treat your self do it properly and indulge yourself well? You might think that I have an issue with food – I don’t,  I just like to really indulge myself when I go on holiday then when I come home I do my dieting, it’s called a lack of will power!

My reason for my new guilt is because I never used to have to worry about my weight until now, ‘where did I go wrong?’ I ask myself, and ‘why me?’ I suppose as we get older, it gets harder to keep the weight down.  One day I will invent a magic food that is very tasty but when you eat it you lose weight. I am sure you will all want to see this recipe – well you never know, may be one day……

Now let’s make this (slightly) guilt free cake:

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Gateau Lawrence

Votes: 3
Rating: 4.67
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Course

Cake

Cuisine

French

Prep Time

20 minutes

Cook Time

35 minutes

Servings

portions

Ingredients

For the cake:

• 200 grms Dark chocolate I used 90% cocoa
• 185 grms Unsalted Butter room tempurature
• 130 gms Caster sugar fine sugar
• 210 grms Ground almonds
• 5 small Eggs separated

For the chocolate icing:

• 200 grms Dark chocolate I used 90% cocoa
• 110 grms Unsalted Butter room tempurature

Course Cake Cuisine French Prep Time 20 minutes Cook Time 35 minutes Servings portions Ingredients For the cake: 200 grms Dark chocolate I used 90% cocoa 185 grms Unsalted Butter room tempurature 130 gms Caster sugar fine sugar 210 grms Ground almonds 5 small Eggs separated For the chocolate icing: 200 grms Dark chocolate I used 90% cocoa 110 grms Unsalted Butter room tempurature

Votes: 3 Rating: 4.67 You: Rate this recipe!

Instructions

For the cake:

1. Preheat the oven gas mark 2 / 150
2. Prepare a 9" round cake tin with a loose bottom, lined with grease proof paper cut to fit, or ready cut if you like.
3. Put a glass bowl over a pan of water and let it simmer.
4. Now break up the chocolate and add it to the simmering glass bowl. Make sure the water doesn't touch the glass bowl or it will burn the chocolate.
5. While the chocolate is melting, keep stirring from time to time until all the chocolate has melted, remove from the heat then set aside.
6. Using an electric whisk, mix the sugar and the butter until very light, then add the yolks one by one then mix together. Now add the almonds then the melted chocolate and whisk again until they are all combined.
7. Separately, in a clean bowl, whisk the egg whites until stiff, then with a metal spoon, fold in the almond & chocolate mixture, using the figure of eight technique. (Don't over do it!) Then pour the mixture into the prepared tin.
8. Bake the cake on a low shelf for about 30 to 35 min.
9. Take out and then leave to cool on wire rack with the paper.

For the chocolate icing:

1. Take the paper off the cake but keep on the wire rack.
2. To melt the butter and the chocolate use the same method as the beginning (Glass bowl over the simmering pan)
3. Once all the chocolate sauce is melted pour it over the cake then leave to set. Et Voila!

Recipe Notes

You can decorate with a hand-made rose and brushed leaves they are so easy to do.

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