French Chocolate Gateau2017-12-06
150 gms. Dark sweet chocolate
150 gms. Butter, softened
100 gms. Sugar
For the mousse:
350 gms. Whipped cream
150 gms. Chocolate couverture, melted
Preheat oven to 300ºF Line an 8"-round cake ring pan, brush bottom and side with butter; set aside. In a double boiler, melt the chocolate and butter; set aside. Beat eggyolks until pale or lemon in color. Fold eggyolks to the chocolate mixture; set aside. Add the sugar gradually, whip eggwhites until stiff but not dry. Carefully fold in eggwhites to the chocolate mixture then pour onto the buttered cake ring. Bake for about 20 to 25 minutes. Cool.
To prepare the mousse: With a wire whisk, fold in the melted chocolate into the whipped cream. Top dome-shaped chocolate sponge with mousse.
To serve: Divide gateau into 10 slices. Place 1 slice in the middle of the plate; decorate with fresh fruits and chocolate-vanilla sauce.