Dark Chocolate and Orange Bar Gateau
Dark Chocolate and Orange Bar Gateau
Self-raising flour 60g
Cocoa 15g
Eggs (medium) 3
Caster sugar 75g
Orange 1
Fresh double cream 250ml
Orange natural flavouring 2.5ml
Dark chocolate (broken into 100g
pieces)
Oven 200ºc/Gas Mark 6 – temperature may vary if using a fan-assisted oven
Method
- Preheat the oven.
- Grease and line a Swiss roll tin (20 cm × 30 cm approx).
- Sieve the flour and cocoa together.
- Whisk the eggs and sugar together until thick and creamy.
- Sieve the flour and cocoa on top of the egg mixture and fold in. Pour the mixture into the prepared tin and spread evenly.
- Bake for 10 minutes until well risen and springy to the touch.
- Cool slightly then turn onto sugared paper, remove the lining paper and leave to cool completely.
- Trim 0·5 cm from the sides and cut the sponge into 3 equal pieces.
- Skin and segment the orange and chop the segments into 1cm pieces, pat dry.
- Whisk 150mls of the cream to a piping consistency and fold in half of the orange flavouring.
- Fold the chopped orange into half of the whipped cream which will be used to sandwich the sponges together. Reserve the remaining whipped cream until required.
- Layer the three pieces of sponge with the orange cream filling to make a bar gateau.
- Very gently heat the remaining 100mls of the cream in a pan until small bubbles appear around the edge, pour the cream over the chocolate pieces.
- Stir until a thick glossy ganache is achieved and fold in the remaining orange flavouring.
- Leave to cool until set to a spreading consistency.
- Coat the sides and top of the bar gateau with the chocolate ganache.
- Using the remaining cream, pipe to show four portions and decorate appropriately.
- Serve on a clean plate at room temperature.
