Chocolate Gateau

Chocolate Gateau - Namita Tickare

What do we need:-

For the base:

150 gms Butter biscuits

30 gms Unsalted butter, melted

2 tbsp White castor sugar

For the chocolate filling:

200 gms Dark chocolate

200 gms Fresh cream

25 gms Gelatin, melted in ½ cup of warm water

For garnishing:

Fresh strawberries

Sprinklers/ chocolate shavings

Butter for greasing the tin

How do we do it:-

1 Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.

2 Place the mixture inside a greased spring form cake tin. Flatten using the back of a spoon then put the tin in the refrigerator for setting.

3 Chop the chocolate into pieces and keep aside in a metal bowl.

4 In a pan heat the cream till it’s just hot, but not boiling, be careful that it doesn’t stick to the bottom of the pan.

5 Pour the hot cream onto the chopped chocolate till it covers the chocolate.

6 Don’t touch it for a few minutes; wait for the heat of the cream to melt the chocolate.

7 Meanwhile heat ½ cup water. When it is warm enough add the gelatin with continuous stirring till the gelatin dissolves. Keep aside to cool.

8 After the chocolate has melted start stirring the cream into the chocolate from the centre slowly. Do not stir fast as it will splash.

9 Keep stirring till the chocolate is fully incorporated into the cream.

10 Add in the gelatin mixture and mix nicely.

11 Pour it in the spring form cake tin and keep it in the refrigerator to set for 1-2 hours.

12 After it is set garnish it with chocolate dipped fresh strawberries and sprinklers’.

13 Serve chilled.