Gâteau Délice: a chocolate dessert to die for
INGREDIENTS
For the cake:
60 g (½ cup) all-purpose flour
80 g (½ cup) cornstarch
40 g (4 tbsp.) cocoa powder
7 g (1 ½ tsp.) baking powder
3 eggs
160 g (3/4 cup) sugar
60 ml (3 tablespoons) vegetable oil
For the filling:
220 g (⅔ cup) hazelnut cream
160 ml (½ cup + 2 tbsp.) whole cream
60 g (3 ½ tbsp.) mascarpone cheese
60 g (½ cup) caster sugar
For the coating:
110 g (1 cup) dark chocolate
110 ml (⅓ cup + 1 tablespoon) full cream
METHOD
- Preheat the oven to 180°C/350°F. Butter a 20cm cake tin and line it with baking paper.
- Beat eggs with sugar and vegetable oil until pale.
- In another bowl, whisk together the flour, baking powder, cornstarch and cocoa powder.
- Add the dry ingredients to the wet ingredients and mix to combine. Pour the batter into a prepared pan and bake for 40 minutes.
- Let the cake cool completely, remove it from the mold and cut it into two equal parts.
- For the cream, whisk all ingredients listed together until stiff. Transfer to a piping bag.
- Spread a thick layer of hazelnut paste on the bottom layer of the cake, place the cream on top and smooth it with a spatula. Top with another layer of cake.
- For the ganache, melt the chocolate and cream in the microwave and pour the ganache over the cake. Spread to cover the sides, then chill the cake until the outer layer is set.
